Kale Caprese Salad with Fresh Mozzarella |ww.flavourandsavour.com #caprese #kale #freshmozza

Kale Caprese Salad

Kale makes this Italian-inspired dish a healthier alternative than the original Caprese Salad. Cherry tomatoes, fresh mozzarella and basil leaves are combined with shredded kale and tossed with a garlicky Dijon dressing. Serves 4 as a side salad. Good with grilled chicken or fish.
Course Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Flavour & Savour


  • 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 1/2 cup, sliced, then diced
  • 10 basil leaves, gently torn
  • 1 clove garlic
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 5 tbsp extra virgin olive oil
  • 1/2 tsp salt


  • Slice the kale leaves into thin ribbons. Place in a large bowl and drizzle with 1 teaspoon olive oil and 1/4 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 1/4 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.