My refreshing take on the Italian classic salad "Caprese Salad" but with mint leaves and fresh mozzarella balls in a mildly sweet and easy to make homemade dressing/vinaigrette.
It is a perfect side or even a refreshing light meal to have any day.
Course
Appetizer, Salad
Cuisine
American, Italian
Prep Time15minutes
Servings4
AuthorVanitha Bhat
Ingredients
3cupschopped kale
2tbspolive oil/salad oilextra virgin (for kale leaves)
1 1/2cupscherry tomatoeshalved
2Persian/English Cucumbersliced
1cupmozzarella balls
1 to 1 ½cupssliced strawberries
Handful of mint leaves
FOR DRESSING:
1/2cupoilextra virgin olive oil or a mix of olive and vegetable oil
2tbspBalsamic vinegar
1teaspoonDijon Mustard
1-2tablespoonsMaple syrup/Honey/date syrupor to taste
1large clove garlicminced/grated
1 to 1 ½teaspoonssalt or to taste
½teaspoonblack pepper powder
Instructions
TO MAKE THE DRESSING:
In a small jar/bottle, add all the dressing ingredients and give it a good shake for at least 15 seconds.
Adjust seasonings (salt, pepper, honey/mayple syrup etc.) and set aside.
TO MAKE CAPRESE KALE SALAD:
Massage chopped kale with a drizzle of oil for 2-3 minutes. This softens the leaves and makes it more edible and enticing although still maintains its crispiness and freshness.
Add the sliced strawberries, cherry tomatoes, sliced cucumbers, mozzarella balls and roughly shredded mint leaves.
Drizzle dressing on top and stir well using a ladle or clean hands.
Set to chill for at least an hour and then serve.
Recipe 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 but believe me, getting a bottle of Balsamic vinegar is the best buy you will make.
You can omit garlic if you do not like it but adds oomph. Garlic powder instead sounds good too.
Adding sweetener is totally optional but recommended to offset the tang of Balsamic vinegar; gives a lovely sweet note to every bite. Use maple syrup or date 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, onions, celery, mangoes etc.
Adding pasta (like farfalle, macaroni or even rotini) is a wonderful option if you love pasta in your salads.
Leftovers taste amazing over toast maybe with some hummus or avocado, mashed or sliced.