Kalyn's Kitchen

Baby Kale Caprese Salad

I loved this Baby Kale Caprese Salad with with marinated fresh Mozzarella, tomatoes, and lots of fresh basil.

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Baby Kale Caprese Salad shown in two salad bowls with forks and napkins

Right now I’m definitely having that feeling of wanting to hang on to summer; I love the fresh flavors and every year I miss them when they’re gone. This Baby Kale Caprese Salad is a spin-off on everyone’s favorite summer Caprese salad that combines tomatoes, basil, and fresh mozzarella. I marinated the mozzarella cubes in a balsamic and herb dressing and used a generous amount of fresh basil leaves mixed with the baby kale, and this was a salad that helped me capture those summer flavors for just a bit longer.

What is Caprese Salad?

Caprese Salad is an Italian favorite named after the island of Capri. The salad traditionally has fresh tomatoes, fresh mozzarella, fresh basil, and balsamic vinegar, but that flavor combination has become so popular that now there are endless variations of salads with Caprese in the title.

What ingredients do you need for this recipe?

Baby Kale Caprese Salad process shots collage

How to make this baby kale salad:

(Scroll down for complete recipe with nutritional information.)

  1. Cut the mozzarella into cubes, about 1/2 inch square.  (Or if you can find Fresh Mozzarella Pearls, they’d be perfect for this salad.)
  2. Whisk together the balsamic vinegar, lemon juice, olive oil, Spike Seasoning (affiliate link), and Italian Herb Seasoning (affiliate link) to make the dressing.
  3. Put the mozzarella cubes into a plastic bag with a few tablespoons of the dressing and let the cheese marinate while you prep the other ingredients.
  4. Crisp the kale in ice cold water in the salad spinner (affiliate link), and spin dry.  (I like to pull off the long stems, but it’s certainly not necessary!)
  5. I used about 2 cups (not packed) of fresh basil leaves, which I also gave a good wash in the salad spinner.
  6. I chopped a few of the largest basil leaves, but I left most of them whole.
  7. Toss the kale and basil leaves together with the rest of the dressing.
  8. Cut cherry tomatoes in half; I used about 1 cup.
  9. Arrange the dressed kale/basil mixture into serving bowls and top each with some of the tomatoes and some of the marinated cheese. 
  10. Season with salt and fresh ground black pepper and serve.

Baby Kale Caprese Salad square image of two salads in serving bowls

More Interesting Caprese-Style Salad Recipes:

Cherry Tomato Caprese Salad
Grilled Zucchini Caprese Stacks
Tomato, Olive, and Fresh Mozzarella Salad

Baby Kale Caprese Salad shown in two salad bowls with forks and napkins

Baby Kale Caprese Salad

Yield 4 servings
Prep Time 15 minutes
Total Time 15 minutes

I loved this Baby Kale Caprese Salad with Fresh Mozzarella, Tomatoes, and lots of fresh Basil.


  • 8 oz. fresh mozzarella, cut into cubes about 1/2 inch square (see notes)
  • 5 oz. baby kale leaves (I pull off the larger stems)
  • 2 cups fresh basil leaves
  • 1 cup cherry tomatoes (cut in half)
  • salt and fresh ground black pepper to taste

Dressing Ingredients:

  • 3 T good quality balsamic vinegar
  • 1 tsp. fresh-squeezed lemon juice
  • 2 T olive oil
  • 1/2 tsp. Spike Seasoning
  • 1/2 tsp. Italian Herb Blend


  1. Cut the fresh mozzarella into slices and then into cubes about 1/2 inch square.
  2. Whisk together the balsamic vinegar, lemon juice, Spike Seasoning (affiliate link), and Italian Herb Seasoning (affiliate link); then whisk in the olive oil.
  3. Put the mozzarella cubes into a plastic bag, add a few tablespoons of dressing, and let the cheese marinate while you prep the other ingredients.
  4. Pull off the larger kale stems if desired and put kale into salad spinner and cover with cold water (to crisp the kale.)  Drain the water and spin the kale dry.
  5. Wash the basil leaves in salad spinner and spin dry.  (You can chop the basil leaves if they’re large, but I left most of them whole.)
  6. Put the kale and basil leaves in a large plastic bowl and toss with the rest of the dressing.
  7. Cut cherry tomatoes in half.
  8. Divide dressed kale/basil into serving bowls.  Top each one with some of the marinated cheese and some of the tomato halves.
  9. Season to taste with salt and fresh ground black pepper and serve.


I would definitely use Fresh Mozzarella Pearls if you find them.

Recipe created by Kalyn when she was obsessed with baby kale!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 230Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 638mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 12g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet Suggestions / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is loaded with healthy low-carb ingredients, and should be great for low-carb diets. The highest-carb ingredient here is tomatoes, so use less of those if you prefer. As long as you use low-fat mozzarella (sometimes called “part-skim”), this salad would also be approved for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2013. It was updated with more information in 2021.

Pinterest image of Baby Kale Caprese Salad

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    14 Comments on “Baby Kale Caprese Salad”

  1. Val, I'm a huge fan of the baby kale for salads. I bet you would love it!

  2. I have seen baby kale around and know I should be choosing it for this powerhouse salad.

  3. Wanda, glad you like them! I'm loving these flavors lately.

  4. Love caprese anything….thanks for all the caprese salad recipes and suggestions. I printed them all. Just a little taste of Italy.

  5. Kiran, me too and the baby kale is definitely my favorite.

    Amanda, I'm jealous. I moved so no garden this year, but I can't wait to grow kale again next summer!

  6. Looks fantastic Kalyn! I grew kale this year and can't believe how easy it is to maintain. Definitely on my garden list again next year!

  7. So fresh and colorful!! I love baby salads 🙂

  8. Thanks, we really enjoyed it here.

  9. Looks sooooo yummy!

  10. Barb, it's pretty common . All my stores have it now.

  11. That looks great Kalyn, but I haven't seen baby kale. Perhaps I just wasn't looking?!

  12. Thanks Lydia and Joanne. I love baby kale, and getting a bit of basil every other bite was really fun! And can we have summer for at least another month, please!

  13. Those baby kale leaves are my favorite salad green! Love how you used them to add some health to caprese!

  14. I love how you've used the basil as a salad green in this recipe. Caprese with garden tomatoes and basil really is the last gasp of summer, and we're eating a lot of it around here right now.