A bit of a fun twist on the classic caprese salad. Wrapping buffalo mozzarella, tomato, sundried tomato and fresh basil in a woven bundle of grilled zucchini… and serving it on a pool of fresh basil dressing takes the old classic to new heights.
Trim ends off zucchini and slice lengthwise in 1/8' thick slices. (A mandoline comes in really handy for this.) Brush slices lightly with olive oil and grill on BBQ or grill pan until nicely grill marked. Turn slices 45 F until grill marked with second set of marks to form a hatch pattern. Turn zucchini over and repeat on second side. Remove zucchini and allow to cool.
When cool, cut each zucchini slice in half lengthwise to form two strips. You'll need two zucchini slices (4 strips) for each bundle. Lay two strips vertically and parallel on a cutting board about 1/2 inch apart. Lay the other 2 strips horizontally and parallel on top of the vertical strips. 'Weave' the strips together.
Slice roma tomatoes in 1/4' thick rounds. Drain and finely chop sundried tomatoes. Chop basil leaves. Cut buffalo mozzarella in 1/4' thick slices about the size of the tomato rounds.
Stack 1 slice tomato, 1 slice buffalo mozzarella, 1/2 tsp sundried tomato and 1/2 tsp basil in the center of the woven zucchini. Season with salt and pepper. Wrap ends of zucchini strips 'up and over' the tomato-cheese stack to form a bundle.
Carefully flip onto a baking sheet so the ends of the zucchini are on the bottom of the bundle.
Repeat to form additional bundles with remaining ingredients.
Bake at 375 F for 5 minutes until warmed through and buffalo mozzarella is becoming a bit melty.
Serve immediately on a thin pool of basil dressing.
Combine all ingredients except oil in blender and blend until smooth. With blender running add oil in steady stream until incorporated. Scrape down sides of blender and blend for an additional 30 seconds. Season with salt and pepper.