Kale Caprese Salad
Thinly sliced kale along with traditional Caprese salad ingredients–basil, tomatoes and mozzarella–combine for a healthy and hearty salad.
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: No cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 cups kale, thinly sliced
- 1 ½ tsp balsamic vinegar
- ¼ tsp salt
- 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
Instructions
- 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.
Notes
- 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.
Find it online: https://cookingchatfood.com/kale-caprese-salad/
