Introduction: Kale Caprese Salad With Strawberries

By curryandvanilla
About: A full-time blogger with a passion for cooking and baking! Check out my blog www.curryandvanilla.com for simple and delicious creations from my kitchen!

This refreshing, delicious and easy to make salad with a quick homemade dressing is my take on the Italian classic "Caprese Salad".

Maintaining the colors of that salad (green, white and red), I have used fresh kale (instead of the traditional basil leaves), juicy strawberries with some cherry tomatoes and cute, bite sized mozzarella balls, all drenched in a lip smacking dressing of Balsamic vinegar, mustard and garlic.

This is a wonderful side to have with any meal, be it summer barbecues or a family/friends gathering!

Do try this in your home and wow your family and friends! My family was reaching out for seconds and thirds and this salad made my daughter-in-law a kale lover which she was wary of earlier!

Supplies

Ingredients needed:

  • 3 cups chopped kale
  • 2 tablespoons olive oil/salad oil extra virgin (for kale leaves)
  • 1 1/2 cups cherry tomatoes halved
  • 2 Persian/English Cucumber sliced
  • 1 cup mozzarella balls
  • 1 to 1 ½ cups sliced strawberries
  • Handful of mint leaves

FOR DRESSING:

  • ¼ cup oil
  • 2 tablespoons Balsamic vinegar
  • Dash of Dijon Mustard
  • 1 tablespoon Maple syrup/Honey (optional)
  • 1 large clove garlic minced/grated or 1/2-1 teaspoon garlic powder
  • 1 to 1 ½ teaspoons salt or to taste
  • ½ teaspoon black pepper powder

Step 1: TO MAKE KALE CAPRESE SALAD

  1. Massage chopped kale with a drizzle of oil (about 1 to 2 tablespoons) for 2-3 minutes. This softens the leaves, makes it more edible and easily digestible and enticing although still maintains its crispiness and freshness.

Step 2: FIRST STEP TO MAKE THE SALAD:

In a salad bowl, layer or add the salad ingredients: massaged kale, chopped/sliced strawberries, cherry tomatoes, sliced cucumbers and mozzarella balls.

Mince some fresh mint leaves and add if preferred. You can use basil leaves too.

Step 3: TO MAKE BALSAMIC VINEGAR SALAD DRESSING

TO MAKE THE DRESSING:

  1. In a small jar/bottle, add all the dressing ingredients and give it a good shake for at least 15 seconds.
  2. Adjust seasonings (salt, pepper, honey/mayple syrup etc.) and set aside.

Step 4: MAKING THE FINAL SALAD:

  1. Drizzle dressing on top of the salad ingredients and stir well using a ladle or clean hands.
  2. You can add add as much as needed for now and stir in more later just before serving.
  3. Set to chill for at least an hour.

Step 5: Serving Suggestions:

  1. It is a wonderful make ahead salad (as kale leaves can stand up to any dressing without wilting up) to serve as a side salad but I might say would taste amazing as a bruschetta on a toast with some mashed avocados or some hummus!
  2. Just before serving, feel free to add some walnuts, sunflower seeds, almonds etc. for added more nutrition or crunch. We love walnuts, so had to add that!
  3. Preferably, like any salad, it tastes best the first day but leftovers, especially the kale ones hold good for at least another few hours.

Step 6: NOTES:

  • Adjust the amount of ingredients according to personal preference.
  • Instead of Balsamic Vinegar, feel free to use apple cider or even regular white vinegar.
  • You can omit garlic if you do not like it. Garlic powder instead sounds good too.
  • Adding sweetener is totally optional but gives a lovely sweet note to every bite; maple syrup if plant based/vegan and honey if not on a plant based/vegan diet.
  • Plant based meal plans can use tofu chunks instead of mozzarella or even paneer chunks if not on a vegan/plant based diet.
  • Being a totally flexible kind of salad, feel free to use any other greens instead of kale (but mix dressing just before serving) and some radishes, apples, mangoes etc.
  • Leftovers taste amazing over toast maybe with some hummus or avocado, mashed or sliced. 
  • Enjoy!