Listen, I know what you’re thinking: turkey for grilling season? But here’s the thing, a perfectly cooked turkey breast is actually one of the most underrated proteins you can throw on the grill. It’s lean, it’s fast, and when you season it right and nail that internal temperature, it’s absolutely tender and delicious. This grilled turkey caprese salad takes that grilled turkey breast and pairs it with everything that makes late summer eating so good: bright tomatoes, creamy fresh mozzarella, peppery arugula, and just enough olive oil and salt to let those flavors sing.

The beauty of this salad is its simplicity. There’s no complicated dressing to fuss with, just good olive oil, salt, and the natural juices from the tomatoes. It’s the kind of recipe that looks way more impressive than it actually is, which makes it perfect for entertaining. But it’s also ridiculously easy to throw together for a weekday lunch. Make the turkey on Sunday, slice it up, and you’ve got protein for at least a couple of salads through the week.

Why You’ll Love This Grilled Turkey Caprese Salad

This grilled turkey caprese salad checks every box for late summer eating. First, it celebrates tomatoes at their absolute peak, you need those Campari tomatoes to be juicy and fragrant, because they’re doing the heavy lifting flavor-wise. The turkey is a lean protein that won’t weigh you down, especially in the heat. And fresh mozzarella? That’s the non-negotiable move here. It’s creamy, it’s mild, and it lets everything else shine.

The versatility is real too. Need to impress people at a dinner party? Slice the turkey into strips and plate it like you planned this all along (you kind of did). Making lunch for yourself? Cut it into chunks, toss it all together, and eat straight from a bowl. The salad works either way, which is the kind of recipe I can get behind.

Plus, this is summer cooking the way it should be: minimal effort, maximum flavor, and absolutely no food guilt. Just fresh ingredients, good technique, and a very good grill.

Ingredients

• 1 boneless skinless turkey breast (454g)
• 1 tbsp canola oil
• ¼ tsp plus ½ tsp salt
• ¼ tsp pepper
• 1 tsp oregano
• 4 Campari tomatoes
• ¼ cup extra virgin olive oil
• 4 cups arugula
• 250g Fiore de latte (1 large ball)
• 10 basil leaves, roughly chopped

Tips for the Best Results

Give It Time to Marinate

That 15-minute minimum marinating time isn’t just a suggestion, it’s when the seasoning really starts to do its job. If you’ve got the time, let it sit for up to 6 hours in the fridge. You’ll get more evenly seasoned meat and better flavor throughout. Just pull it out about 15 minutes before grilling so it’s not ice-cold when it hits the grates.

Hit 160°F Without Drying It Out

This is the turkey breast secret that changed my life: use a meat thermometer. Seriously, get one if you don’t have one. Turkey breast is lean and can dry out faster than chicken if you’re not paying attention. The safe internal temperature is 160°F, and you want to pull it off the grill the moment it hits that mark. Not 165°F, not when it “looks done.” 160°F and you’re off the heat. The carryover heat will do the rest.

Also, and this matters, cook it on a preheated grill at 375°F. Not screaming hot, not medium. That sweet spot gives you nice grill marks without burning the outside before the inside is cooked through.

Let It Rest

Once you pull the turkey off the grill, let it rest for a few minutes before slicing. I know you’re hungry, but this is where the juices redistribute through the meat and it becomes even more tender. Five minutes isn’t a long time, and it makes a real difference.

Choose Tomatoes Like Your Life Depends On It

If you’re making this salad in late summer, your Campari tomatoes should smell like summer and feel heavy in your hand. They should give slightly when you squeeze them, not rock hard, not mushy. If they’re mealy or they smell like nothing, they’re not the ones. I’d rather skip this salad than make it with sad tomatoes, and you should too. This isn’t gatekeeping; it’s just math. Flavorless tomato + everything else = less great salad.

Fiore de Latte is Worth It

Regular mozzarella will work in a pinch, but Fiore de latte, which is basically fresh mozzarella made with cow’s milk instead of water buffalo milk, is creamier, more delicate, and honestly, it’s the right move for this salad. You can find it in most grocery stores in the cheese section, usually near the regular fresh mozzarella. It’s not expensive, and it actually matters here.

Entertaining vs. Lunches

If you’re plating this for company, slice the turkey into large strips and arrange it artfully in the middle of the arugula. Tear the mozzarella into bite-sized pieces and scatter it around like you’ve got this all figured out. For weekday lunches, cut the turkey into larger chunks, toss everything together in a bowl, and use those tomato juices as your dressing. Either way works. That’s the point.

How to Make Grilled Turkey Caprese Salad

Step 1: Prep and Marinate the Turkey Pat your turkey breast dry and place it in a bowl. Drizzle it with the canola oil, then sprinkle with ¼ tsp salt, pepper, and oregano. Toss it around so it’s evenly coated. Pop it in the fridge for at least 15 minutes, or up to 6 hours if you’re planning ahead. This is when the seasoning gets to know the meat.

Step 2: Get Your Grill Ready Preheat your grill (or indoor grill pan) to 375°F. You want it hot enough to get good grill marks, but not so hot that it burns before the turkey cooks through. If you’re using a gas grill, let it sit for a good 5 minutes. If you’re using charcoal, make sure your coals are evenly distributed and settled.

Step 3: Grill the Turkey Place the turkey breast on the preheated grill. Don’t move it for 6-8 minutes, let it get those beautiful grill marks. Flip it once and cook for another 6-8 minutes on the second side. Use a meat thermometer to check the internal temperature. You’re looking for 160°F. When it hits that temp, pull it off the grill immediately.

Step 4: Rest and Prep Put the cooked turkey on a plate and cover it loosely with foil while you finish the salad. Resting lets the juices redistribute, which means more tender, more flavorful turkey.

Step 5: Prepare the Tomatoes Cut your Campari tomatoes into quarters and put them in a bowl. Pour the extra virgin olive oil over them, sprinkle with the remaining ½ tsp salt, and toss gently. Let this sit for a minute so the tomatoes can release their juices.

Step 6: Assemble Lay the arugula out on your serving platter or bowls. Slice the rested turkey into large strips and place it in the center. Tear the Fiore de latte into bite-sized pieces and scatter it around the turkey along with the tomatoes. Sprinkle the roughly chopped basil over everything.

Step 7: Dress and Serve Use all those gorgeous juices that accumulated at the bottom of the tomato bowl to dress the cheese and turkey. Serve immediately and watch people realize that turkey breast on the grill is actually genius.

More Summer Salad and Grilling Recipes You’ll Love

If you loved this grilled turkey caprese salad, you’ll want to try these other fresh summer dishes:

• Grilled Greek Salad with Tomato Vinaigrette — another late-summer stunner with grilled elements and fresh vegetables
• SUMMER SALAD MASH-UP: Grilled Steak and Puttanesca Salad — grilled protein meets bold flavors
• Herb & Shallot Braised Turkey with Vegetables — another great way to cook with turkey
• Roasted Red Pepper and Feta Turkey Burgers — if you’re already thinking about turkey
• Apple and Cheddar Turkey Burgers — more turkey on the grill, different flavor direction

External Resources

• USDA Safe Food Handling Guidelines — because knowing the safe temperature for poultry matters
• How to Select and Store Fresh Mozzarella — if you want to level up your cheese game even more

Frequently Asked Questions

Can I make grilled turkey caprese salad ahead of time? You can grill the turkey ahead and store it in the fridge for up to 3 days. Assemble the salad right before serving, though, you want the arugula fresh and the cheese at room temperature. The tomatoes and their juices can sit for a bit, but arugula wilts fast once everything’s tossed together.

What if I don’t have a grill? Use an indoor grill pan or a regular skillet over medium-high heat. You won’t get those beautiful grill marks, but the turkey will cook just fine. You might want to add a tiny bit more oil to a skillet than you would use on a grill.

How do I know if my turkey breast is done without drying it out? Use a meat thermometer. Full stop. Don’t guess, don’t cut into it and look for color, don’t poke it and wonder. A meat thermometer takes the guesswork out entirely. 160°F is your target, and pull it off heat the moment it hits that mark. Even one degree of carryover heat matters.

Can I use regular mozzarella instead of Fiore de latte? You can, but I wouldn’t recommend it if you can help it. Regular mozzarella is denser and doesn’t have that same creamy texture. Fiore de latte is worth seeking out for this salad. It’s usually in the fresh cheese section and not expensive.

What’s the best way to serve this for entertaining? Slice the turkey into large strips and arrange everything on a big platter. Make it look like you spent hours on it (you didn’t). Let people help themselves, or plate it individually if you’re feeling fancy. Either way, you’ll look like you know what you’re doing.

Can I meal prep this salad? Grill the turkey ahead and store it separately from the salad components. Assemble the day you want to eat it. The arugula and fresh mozzarella don’t hold up well after a day or two, but the turkey keeps just fine.

What if I can’t find Campari tomatoes? Use any sweet, flavorful heirloom variety you can find. The key is that they taste like tomatoes. Cherry tomatoes are too small; beefsteak are too big. You want something in that Campari range, meaty but not huge, with good juice and flavor.