Grilled Balsamic Onion and Tomato Stacks

Why this recipe?  A fresh sliced tomato, mozzarella, and basil salad is perfect for summertime! This is a delicious twist to the recipe.  I marinated onion slices overnight in a balsamic vinegar marinade, then grilled them on a hot grill. The result was a vertical salad filled with gooey mozzarella cheese!  

The Flip:
  • Cut back olive oil.  I knew it was important to keep enough oil to ensure the onions wouldn't stick to the grill—but I successfully reduced the fat by 15 grams!
  • Reduced the amount of balsamic vinegar by a quarter cup—there was plenty to drizzle over the finished salads
  • Reduced the sodium by 1180 mg
  • Cut back the fresh mozzarella to 1/4 inch slices instead of 1/2 inch slices saving approximately 340   calories, 25 grams of fat and 712 mg of sodium! 
  • Added an extra slice of tomato

My thoughts:  I loved the subtle smokiness the onions give the salad.

When grilling over medium-high heat, make sure to give the onions enough to time to crisp up for nice grill marks.


Servings: 4   Serving size: 1   Calories: 203   Fat: 13g   Carbs: 11g   Fiber: 1g  Protein: 7g   Sugar: 8g
Sodium: 632mg   Old Points:  5    WW Points +:   5

  • 8 Onion Slices, 1/4-1/2 inch slices (approximately 3 onions)
  • 1/2 cup Balsamic Vinegar
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 4 (1 oz) slices fresh Mozzarella Cheese 
  • 16 fresh Basil leaves
  • 8 (1/4 inch thick) fresh Tomato slices  (approximately 2) 
  1. In a 13 x 9 pan; arrange onion slices in a single layer.
  2. In small bowl, combine vinegar, olive oil, salt and pepper.  Stir.
  3. Pour dressing over onions.  Cover and chill for 8 hours (turning once).
  4. With slotted spatula, remove onions from marinade.  Reserve dressing.
  5. Grill onions over Medium-High heat.  Approximately 2 minutes per side until golden brown and grill marks.  Remove.
  6. Layer grilled onion with a slice of tomato, 2 basil leaves (can chop if you prefer), mozzarella, another slice of tomato, 2 basil leaves and top with onion slice.
  7. Lower heat to medium and place stacks back on grill (indirect heat) for approximately 2-3 minutes, covered.
  8. Serve with reserved dressing.  



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