If you’re looking for a BBQ dinner that looks completely effortless and actually is, this grilled turkey caprese salad is the one. Marinated turkey breast, grilled until juicy and perfect, sliced over a bed of peppery arugula with Campari tomatoes, fresh fiore de latte, and basil — then finished with the kind of tomato-olive oil dressing that makes you want to mop the plate clean. It’s a grilled turkey caprese salad that works equally well for a casual dinner on the dock or when you’re trying to impress a crowd.
No complicated steps. No sauce to simmer. Just fresh, seasonal ingredients doing what they do best.
Why You’ll Love This Grilled Turkey Caprese Salad
This is the recipe that earns a reaction without requiring an apology to whoever had to stand in the kitchen making it. A few reasons it works so well:
It’s genuinely fast. The marinade takes 15 minutes (or up to 6 hours if you’re a planner), the turkey grills in under 20 minutes, and the salad comes together while it rests. You’re plating in 30 minutes total.
It looks like a restaurant dish. The combination of sliced grilled turkey, torn fiore de latte, and a composed arugula base reads as impressive in a way that takes almost no skill.
It’s endlessly flexible. No arugula? Use spinach. No fiore de latte? Fresh mozzarella works perfectly. Can’t find Campari tomatoes? Any ripe tomato does the job.
The leftovers are excellent. Chunk the remaining turkey for lunch the next day — it’s brilliant meal prep in disguise.
Ingredients
Serves 4
For the turkey:
- 1 boneless, skinless turkey breast (454g)
- 1 tbsp canola oil
- ¾ tsp salt, divided
- ¼ tsp black pepper
- 1 tsp dried oregano
For the salad:
- 4 Campari tomatoes
- ¼ cup extra virgin olive oil
- 4 cups arugula
- 250g fiore de latte
- 10 fresh basil leaves, roughly chopped
Tips for the Best Grilled Turkey Caprese Salad
Don’t skip the rest. Letting the turkey rest for a few minutes before slicing keeps all the juices inside where they belong. Slice too early and you’ll lose the good stuff on the cutting board.
Marinate longer if you can. Even 15 minutes makes a difference, but if you have time to prep the turkey the morning you leave for the cottage, a few hours in the marinade takes the flavour up significantly.
Use the best tomatoes you can find. Campari tomatoes are ideal here — sweet, fleshy, and they hold their shape when quartered. Avoid anything watery.
Temperature matters. You’re looking for an internal temperature of 160°F. A meat thermometer takes all the guesswork out and prevents the dry turkey situation no one wants at the table.
Serve it family-style. A big platter with everything arranged is the move. Rustic, beautiful, and practical for a crowd.
How to Make Grilled Turkey Caprese Salad
Step 1: Marinate the turkey. Toss the turkey breast with canola oil, ¼ tsp salt, pepper, and oregano until well coated. Let it marinate for a minimum of 15 minutes, or cover and refrigerate for up to 6 hours.
Step 2: Preheat the grill. Heat your BBQ to 375°F. Clean and oil the grates.
Step 3: Grill the turkey. Place the turkey breast on the grill and cook for 6–8 minutes per side, until cooked through and the internal temperature reads 160°F. Remove from the grill and let it rest for 5 minutes before slicing.
Step 4: Prep the tomatoes. While the turkey rests, quarter the Campari tomatoes and toss them with the extra virgin olive oil and remaining ½ tsp salt in a bowl. Let them sit for a few minutes — the juices that release become your dressing.
Step 5: Build the platter. Arrange the arugula on a large serving platter. Slice the turkey into strips and lay it on top. Add torn pieces of fiore de latte and the tomatoes. Scatter the fresh basil over everything, then spoon the tomato-olive oil juices from the bowl over the whole platter.
Step 6: Serve immediately. This one is best eaten fresh while the turkey is still warm and the cheese is starting to soften slightly into the dressing.
More Recipes You’ll Love
If this grilled turkey caprese salad is your kind of dinner, here are a few more to add to the rotation:
- Roasted Red Pepper and Feta Turkey Burgers — another turkey recipe that earns serious points at the grill
- 7 Easy Summer Salads and Sides for the Cottage, Cabin or Lakehouse — everything you need to build a full summer spread
- BBQ Stout and Ginger Salmon — for when you want to go beyond the usual BBQ mains
- Grilled Greek Salad with Tomato Vinaigrette — another grilled salad that pairs beautifully with this one
Helpful Resources
- Safe internal temperatures for poultry — Health Canada’s guide to safe cooking temperatures
- How to grill turkey breast — technique tips for getting the best results on the BBQ
Frequently Asked Questions
Can I use chicken breast instead of turkey for this caprese salad? Yes — boneless, skinless chicken breast works perfectly with the same marinade and timing. Just confirm it’s reached an internal temperature of 165°F before pulling it off the grill.
What is fiore de latte and can I substitute it? Fiore de latte is a fresh cow’s milk mozzarella — creamier and slightly milder than buffalo mozzarella. Fresh mozzarella (bocconcini) is a great substitute, or use burrata if you want to make it extra indulgent.
Can I make grilled turkey caprese salad ahead of time? You can marinate the turkey up to 6 hours ahead and prep the tomatoes in advance, but the salad is best assembled right before serving while the turkey is still warm. If you’re prepping for meal prep, grill the turkey ahead and store it separately — it’s excellent cold over arugula the next day.
What’s the best way to know when turkey is done on the grill? A meat thermometer is the most reliable method. Insert it into the thickest part of the breast — you’re looking for 160°F. The turkey will continue cooking slightly while it rests, bringing it to the food-safe 165°F.
What can I serve alongside this grilled turkey caprese salad? It’s a complete meal on its own, but if you’re building a spread, crusty bread for mopping up the tomato dressing is a must. The Crispiest Herb Roasted Mini Potatoes or any of the summer salads from the cottage roundup work perfectly alongside it.
Can I make this without a BBQ? Yes — a cast iron grill pan over high heat on the stovetop works well. You won’t get the same smoky notes, but the result is still excellent. Alternatively, roast the turkey breast at 400°F until it hits 160°F internal.
How do I store leftovers? Store the turkey separately from the salad components in an airtight container in the fridge for up to 3 days. The arugula and tomatoes don’t hold well once dressed, so if you’re planning ahead, keep everything separate and assemble to order.
PrintGrilled Turkey Caprese Salad
Ingredients
For the turkey:
- 1 boneless, skinless turkey breast (454g)
- 1 tbsp canola oil
- ¾ tsp salt, divided
- ¼ tsp black pepper
- 1 tsp dried oregano
For the salad:
- 4 Campari tomatoes
- ¼ cup extra virgin olive oil
- 4 cups arugula
- 250g fiore de latte
- 10 fresh basil leaves, roughly chopped
Instructions
Step 1: Marinate the turkey. Toss the turkey breast with canola oil, ¼ tsp salt, pepper, and oregano until well coated. Let it marinate for a minimum of 15 minutes, or cover and refrigerate for up to 6 hours.
Step 2: Preheat the grill. Heat your BBQ to 375°F. Clean and oil the grates.
Step 3: Grill the turkey. Place the turkey breast on the grill and cook for 6–8 minutes per side, until cooked through and the internal temperature reads 160°F. Remove from the grill and let it rest for 5 minutes before slicing.
Step 4: Prep the tomatoes. While the turkey rests, quarter the Campari tomatoes and toss them with the extra virgin olive oil and remaining ½ tsp salt in a bowl. Let them sit for a few minutes — the juices that release become your dressing.
Step 5: Build the platter. Arrange the arugula on a large serving platter. Slice the turkey into strips and lay it on top. Add torn pieces of fiore de latte and the tomatoes. Scatter the fresh basil over everything, then spoon the tomato-olive oil juices from the bowl over the whole platter.
Step 6: Serve immediately. This one is best eaten fresh while the turkey is still warm and the cheese is starting to soften slightly into the dressing.
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