Kosher salt and freshly ground black pepper, to taste
Drizzle of olive oil, balsamic vinegar and/or balsamic reduction
Heat a grill pan or outdoor grill to medium-high. Brush both sides of zucchini slices with olive oil. Place on hot grill and cook, flipping once, 4-5 minutes, or until slightly softened and browned. Remove to a plate.
On a large platter, arrange overlapping sliced tomatoes, zucchini and mozzarella. Garnish with fresh basil leaves. Sprinkle with salt and pepper, to taste. Drizzle with olive oil, balsamic vinegar, and/or balsamic reduction.
A squeeze of fresh lemon juice and minced garlic is also delicious in this salad.
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