Save to Pinterest My neighbor handed me a bowl of this over the fence one June afternoon, and I stood there in my garden shoes eating it with the serving spoon. The chicken was still warm, the mozzarella soft and milky, and the basil smelled like sunshine. I asked for the recipe immediately. She laughed and said it wasn't really a recipe, just summer on a plate.
I made this for my sister the week she moved into her first apartment. We sat on her empty living room floor with paper plates and cheap wine, and she told me it was the first thing that made the place feel like home. The chicken was a little overcooked, but the tomatoes were perfect, and we ate every last leaf of basil.
Ingredients
- Boneless, skinless chicken breasts: Two medium breasts, about 300 grams total, are the canvas here, and they need a good sear to stay juicy and flavorful against all that fresh brightness.
- Olive oil for chicken: One tablespoon is enough to coat the meat and help the seasonings stick, plus it keeps the chicken from sticking to the grill.
- Salt and black pepper: Half a teaspoon of salt and a quarter teaspoon of pepper bring out the natural flavor of the chicken without overpowering the delicate mozzarella and basil.
- Dried Italian herbs: Optional but lovely, half a teaspoon adds a whisper of oregano and thyme that ties everything together.
- Ripe tomatoes: Three medium tomatoes, sliced thick, are the heart of this dish, so choose ones that smell sweet and feel heavy in your hand.
- Fresh mozzarella cheese: Two hundred grams, sliced into rounds, should be creamy and mild, the kind that tears easily and melts on your tongue.
- Fresh basil leaves: One cup of whole leaves, torn just before serving, releases that peppery, almost minty fragrance that makes this salad unforgettable.
- Mixed salad greens: One hundred grams are optional, but they add a nice crisp base and make the platter look more generous.
- Extra virgin olive oil for dressing: Two tablespoons of the good stuff, fruity and golden, coat everything with richness.
- Balsamic glaze: Two tablespoons of thick, syrupy glaze add sweetness and tang, and you can drizzle it with confidence because it won't run all over the plate.
- Honey: One teaspoon is optional, but it rounds out the dressing if your balsamic is too sharp.
- Salt and pepper for dressing: Just a pinch of each to taste, because every tomato and every mozzarella is a little different.
Instructions
- Heat the grill:
- Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles and vanishes. This ensures those beautiful char marks and keeps the chicken from sticking.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Press the seasonings in gently so they cling to the meat.
- Grill the chicken:
- Lay the chicken on the grill and let it cook undisturbed for six to seven minutes per side, until the juices run clear and the internal temperature hits 165 degrees. Let it rest for five minutes before slicing so all those juices stay inside.
- Arrange the salad:
- On a large platter or individual plates, layer the tomato slices, mozzarella rounds, and basil leaves in whatever pattern makes you happy. Tuck in the mixed greens if you're using them.
- Add the chicken:
- Slice the rested chicken thinly on the bias and lay the pieces over the salad, fanning them out so every bite gets a little of everything.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you want it. Taste and adjust with salt and pepper.
- Drizzle and serve:
- Pour the dressing over the salad just before serving, letting it pool around the tomatoes and soak into the greens. Serve immediately while the chicken is still warm.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I just smiled and said no, but inside I felt like I'd finally cracked the code to looking like I knew what I was doing in the kitchen. It's been my secret weapon ever since.
Choosing Your Tomatoes
The tomatoes can make or break this dish, so take your time at the market. Look for ones that feel heavy and smell faintly sweet at the stem end. If it's winter and the tomatoes are pale and mealy, wait for summer or use cherry tomatoes instead, halved and piled high. I once made this with sad February tomatoes and it tasted like regret, so learn from my mistake.
Getting the Chicken Right
The key to juicy grilled chicken is high heat and patience. Don't flip it too early or press down on it with your spatula, because that squeezes out all the moisture. If your chicken breasts are uneven, pound them to an even thickness before grilling so they cook at the same rate. I used to end up with one side raw and the other side like rubber until I started doing this.
Making It Your Own
This salad is endlessly flexible, and I've never made it the same way twice. Sometimes I add sliced avocado for creaminess, or toasted pine nuts for crunch, or even grilled peaches in August when they're sweet and falling apart. My friend swears by adding a handful of arugula for peppery bite, and I've seen people drizzle pesto instead of balsamic.
- Try buffalo mozzarella for a richer, creamier texture that feels a little more luxurious.
- If you don't have a grill, a hot cast iron skillet works just as well for the chicken.
- Leftovers can be piled onto crusty bread the next day for an incredible sandwich.
Save to Pinterest This is the kind of meal that reminds you why you started cooking in the first place, simple and honest and full of flavor. Make it once and it'll become part of your rotation, I promise.
Recipe FAQs
- → How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) or when juices run clear when pierced. Typically, 6-7 minutes per side over medium-high heat is sufficient for standard boneless breasts.
- → Can I prepare this ahead of time?
You can grill the chicken and slice the vegetables several hours ahead. Store components separately in the refrigerator. Assemble and dress the salad just before serving to maintain the best texture and freshness of the greens and mozzarella.
- → What's the best type of mozzarella to use?
Fresh mozzarella, particularly buffalo mozzarella, works best due to its creamy texture and delicate flavor. Avoid pre-shredded varieties, as they contain anti-caking agents. For the most authentic taste, use room-temperature mozzarella.
- → How can I make this vegetarian?
Simply omit the chicken and add extra protein through chickpeas, white beans, or grilled tofu. You can also increase the mozzarella portion or add hard-boiled eggs for a satisfying vegetarian alternative.
- → Can I use dried basil instead of fresh?
Fresh basil is strongly recommended for authentic flavor and appearance. If using dried basil, reduce the amount to one-third and add it to the dressing rather than the salad to avoid an overpowering taste.
- → What wines pair well with this dish?
Crisp white wines such as Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh, tangy flavors beautifully. Light rosés also work well if you prefer a slightly sweeter option.