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grilled summer squash caprese salad with burrata and basil {gluten free + keto friendly}

  • Author: Nyssa Tanner
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Grilled summer squash caprese salad made with silky burrata cheese, fresh basil, balsamic, plenty of olive oil and toasted pine nuts – so simple and so divine!




  • about 3 medium sized summer squash – I used a combination of classic yellow straight neck and patty pan yellow squash, sliced 1/3 – 1/2  inch thick
  • 1 tablespoon avocado oil + more for brushing grill grates 
  • salt and black pepper 


  • grilled summer squash 
  • 4 oz burrata cheese (one large ball)
  • about 10 basil leaves, torn or roughly chopped 
  • 1 1/2 tablespoons balsamic vinegar 
  • 1 1/2 tablespoons olive oil 
  • flaky sea salt 
  • freshly ground black pepper 
  • 2 tablespoons toasted pine nuts, or another nut of choice 


  1. Toss sliced squash with avocado oil and salt and pepper. I tend to err on the side of more salt, so I probably used about 3/4 tsp for this much squash, but you could use any amount that feels appropriate for your taste buds. Same goes for pepper, I load it on, probably about 10-12 grinds in this case – but let your tastebuds lead the way. 
  2. Heat gas or charcoal grill to medium-high heat. Make sure grill grates are clean and brush with a little avocado oil. Grill squash, being careful not to crowd (you can grill in batches if necessary), until slightly charred and starting to soften – about 2-3 minutes per side, depending on the exact temperature of your grill. 
  3. Move to a plate and allow to cool slightly. 
  4. Top with burrata and break open to spread over the top of grilled squash. Drizzle with olive oil and balsamic. Top with fresh basil, pine nuts, a little flaky sea salt and more freshly ground black pepper. 
  5. Serve immediately and enjoy!! 
  • Prep Time: 15 min
  • Cook Time: 10 min