I once ordered a Caprese Salad in Italy, only because it was the only thing on the menu I could afford. We had chosen an outdoor table in a taverna right near the water's edge. The view was spectacular. The sun was warm. We were in Italy!
We were also right smack dab in the middle of the tourist area, reflected in the menu prices. Once we sat down, ordered our wine, and had a look at the menu we realized we had made a BIG mistake. To save face, we ordered two of the least expensive items on the menu. Mine? The Insalata Caprese. Picture this: a six-inch rectangular plate with three slices of tomato, three slices of mozza, and a few basil leaves drizzled with olive oil and herbs.
We headed to the pizzaria for dinner after that.
But this Kale Caprese Salad is so worth it's weight in gold. It's KALE. Healthy, low-calorie, high fiber, iron-rich, full of calcium, anti-inflammatory kale! Combined with fresh garden tomatoes, basil and mozza, it's tossed with the most incredibly flavourful apple cider vinegar (read fermented food) dressing. Hello nutritious delicious lunch.
This Kale Caprese Salad would be a perfect candidate for a Mason jar salad. Massage the chopped kale with a little olive oil, put it in the bottom of the jar so the dressing further tenderizes, it and add the remaining ingredients on top. Making a batch of these on the weekend for weekday lunches will have you feeling organized all week!
Kale Caprese Salad
- 1 bunch fresh kale, washed, dried and ribs removed
- 1 pint cherry tomatoes washed and stems removed
- 2 green onions scallions, trimmed and finely sliced
- 125 grams fresh mozzarella about ½ cup, sliced, then diced
- 10 basil leaves, gently torn
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 5 tablespoon extra virgin olive oil
- ½ teaspoon salt
- Slice the kale leaves into thin ribbons. Place in a large bowl and drizzle with 1 teaspoon olive oil and ¼ teaspoon salt. Massage the oil into the leaves to tenderize them.
- Add the cherry tomatoes, fresh mozzarella, green onions and basil leaves to the bowl.
- Smash a garlic clove on a cutting board and sprinkle with ¼ teaspoon salt. Using the side of your knife tilted at a very slight angle, drag it across the clove until a fine paste forms.
- Put the paste in a small glass dish or measuring cup, add the vinegar and mustard and combine.
- In a slow, steady stream, pour in the olive oil, whisking continuously to combine.
- Drizzle part of this over the salad, toss, and serve.