8 to 10 grape tomatoes, cut into halves and quarters
1 heaping tbsp fresh basil, thinly sliced
2 ozs fresh mozzarella cheese, cut into half inch cubes
1 tbsp extra virgin olive oil
pepper to taste
In a medium bowl, combine the kale, balsamic vinegar and salt. Let the kale sit at room temperature for 15 minutes.
After 15 minutes, toss the kale with the tomatoes, basil, mozzarella and olive oil. Add a bit of pepper to taste. Let the salad sit with all the ingredients for another 5 to 10 minutes prior to serving. Serve the Kale Caprese Salad with grilled meat and other summer fare.
If you have a variety of sized grape tomatoes, cut the larger ones into quarters and the smaller ones in half.
I like to use the smaller balls of fresh mozzarella cheese. I use two of them for this recipe, approximately 1 ounce each.
Having the kale rest with the vinegar and salt softens the raw kale.