Summer Caprese Salad with Grilled Shrimp

The combination of ripe tomatoes and basil from the garden or farmers market just screams summer. Try this refreshing salad on it’s own or grill some shrimp on the side for a complete meal. Best enjoyed while dining al fresco!

Serves 4-6 (Note: Quantity of ingredients can be altered based on personal preference)


2-3 cups tomatoes halved or sliced. Choose heirloom tomatoes or whatever looks good at the market.

2-3 burrata cheese rounds or small mozzarella balls (~4-5 per plate).

Arugula –one large handful per plate

Basil – small handful, chopped

2 avocados, seeded and sliced

Olive oil

Balsamic vinegar

Sea salt

Freshly ground pepper

For the grilled shrimp:

25-35 raw shrimp (peeled and deveined)

Olive oil

Salt and pepper


1.  Plate each dish with a small handful of arugula. Divide burrata cheese among plates (carefully slice each round in half, placing the cut side down in center of dish) or mozzarella balls if using.

2.  Add tomatoes, avocado slices and fresh basil. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground pepper.

Grilled shrimp:

1.  Soak wooden skewers prior to grilling. Add 5-6 shrimp per skewer. Brush each skewer of shrimp with olive oil and season with salt and pepper.

2.  Grill for 5-7 minutes total, flipping once.