Recipe of the week

A caprese salad—that simple classic composed of tomatoes, mozzarella, and basil—gets more interesting if you bring in the grill, said Cook’s Illustrated. Grilling the tomatoes adds “char and smoky depth” to the salad, which can, as usual, be served as is or as a topping for bruschetta or grilled pizza.

2 lbs ripe tomatoes, cored and halved along equators • 5 tbsp extra-virgin olive oil • salt and pepper • 8 oz fresh mozzarella cheese, torn into bite-size pieces and patted dry • 2 tbsp red wine vinegar • ¼ cup chopped fresh basil • pinch red pepper flakes

• Toss tomato halves with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper in a large bowl. Let stand 15 minutes to 1 hour. Prepare grill:To use a gas grill, turn burners to high, cover, and heat 15 minutes. To use a charcoal grill, light charcoal in a large chimney starter, and when top coals are partially covered with ash, pour evenly over grill, set cooking grate in place, cover grill—all vents open—and heat 5 minutes. • Oil cooking grate. Place tomatoes cut side down on grill and cook (covered if using gas)

until charred and beginning to soften, 4 to 6 minutes. Flip tomatoes and cook until skin sides are charred and juice bubbles, 4 to 6 minutes. Transfer tomatoes to bowl and let cool completely. • Remove and reserve charred tomato skins; cut flesh into ½-inch pieces. Chop skins fine. Combine tomatoes, skins, mozzarella, vinegar, basil, pepper flakes, remaining olive oil, ¼ tsp salt, and ¼ tsp pepper in a bowl. Let sit at room temperature at least 1 hour, stirring occasionally. Makes about 3 cups.