Marinated tomato and kale caprese salad is a simple take on a classic appetizer with a boost of nutrition. Massaging the kale with olive oil and balsamic vinegar tenderizes it so it isn't so tough!
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Marinated Caprese Salad with Kale

Marinated caprese salad with kale is a simple take on a classic appetizer with a boost of nutrition. Massaging the kale with olive oil and balsamic vinegar tenderizes it so it isn’t so tough!
Course Salad
Cuisine Italian
Prep Time 45 minutes
Total Time 45 minutes
Servings 8
Calories 176kcal
Author Alyssa

Ingredients

For the kale:

  • 1 bunch of kale, center stems removed and roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp balsamic vinegar

For the tomatoes:

  • 1 lb tomatoes, about 5 medium, sliced into wedges
  • 1/4 cup extra-virgin olive oil
  • 1/8 tsp sea salt or to taste
  • Pinch of ground black pepper or to taste

For serving:

  • 4 oz fresh mozzarella pearls
  • 8 fresh basil leaves, chiffonade [see note]
  • Balsamic vinegar for drizzling (optional)

Instructions

  • Add kale to a large mixing bowl and pour in olive oil and balsamic vinegar. Using your hands, massage the liquids into the kale leaves for several minutes, working the kale down until the kale tenderizes and becomes less bitter. You can taste test to see when it's to your liking. Let kale sit for 30 minutes, or longer.
  • While the kale is sitting, add tomato wedges to a bowl and pour in olive oil. Add salt and pepper to taste and toss the tomato slices in the oil. Let tomatoes marinate for 20 minutes or longer, tossing them every so often.
  • To serve, add kale to a plate and top with tomatoes, mozzarella, and strips of basil. Season with additional salt and pepper to your liking, as well as a drizzle of balsamic vinegar if desired. Refrigerate leftover portions.

Notes

See tip on how to remove the kale stems in the notes above the recipe card.
'Chiffonade' is a fancy pants term to describe the process of slicing long strips of leafy veggies. To make slicing the basil strips a breeze, stack the basil leaves on top of one another and while holding them tightly together as best you can, roll them length-wise into a thin roll. Using a sharp knife, perpendicularly slice small sections of the roll, unrolling once done to yield thin strips of basil.

Nutrition

Calories: 176kcal | Carbohydrates: 7g | Protein: 4.5g | Fat: 15.2g | Saturated Fat: 3.3g | Cholesterol: 10mg | Sodium: 107mg | Potassium: 332mg | Fiber: 2.2g | Sugar: 2.3g | Calcium: 110mg | Iron: 0.9mg