Timber 2 Table - Grilled Caprese Salad with Venison Summer Sausage

One of the best parts of summer is the abundance of vine-ripened heirloom tomatoes that we use is this grilled Caprese salad

Grilled Caprese Salad with Venison Summer Sausage

30 Min

Prep Time

15 Min

Cook Time





Summer means vine-ripened heirloom tomatoes. From tomato sandwiches, to BLTs, to just sliced and lightly salted, we eagerly consume these delicacies on an almost daily basis right up until cooler temperatures signal the end of tomato season.

Fresh vine ripened heirloom tomatoes are one of the best parts of summer.

To beef up the salad, we often add sliced venison summer sausage to the mix. This recipe takes that basic dish and kicks it up a bit with the addition of balsamic vinegar glaze – then some time on the Traeger grill until the sausage and tomatoes are warmed through and the fresh mozzarella is melted and gooey. Serve it up with some thin toasted baguette slices and you have the perfect warm appetizer or even a light meal for a summer evening.

Serve the salad with thin slices of toasted bread for sopping up the juice.


2-3 heirloom tomatoes, sliced

1 pound fresh, whole-milk mozzarella cheese, sliced

1 pound venison summer sausage, sliced

2-3 handfuls of fresh basil

Olive oil

Balsamic vinegar glaze

1 teaspoon dried oregano

Salt and pepper to taste

Cooking Instructions

Slice your cheese and summer sausage.

Combine your fresh tomatoes with mozzarella cheese, basil and sliced venison sausage.

Grill at 350 degrees for 10-15 minutes or until everything is warmed through and the cheese has melted. Garnish with additional basil. Serve with thin slices of toasted baguette bread.

Grill until the cheese has melted and the tomatoes are lightly roasted.