web analytics
Kalyn's Kitchen

Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil

I loved this Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil. And this healthy and flavorful salad is low-carb, gluten-free, meatless, and South Beach Diet friendly! Use the Salads Index to find more healthy salads like this one!

Click to PIN Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil!

Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil found on KalynsKitchen.com

School starts tomorrow in the district where I used to teach, so I’m definitely having that feeling of wanting to hang on to summer.  Besides the hot weather, I also love the fresh flavors of summer and every year I miss them when they’re gone.  This Baby Kale Caprese Salad with Fresh Mozzarella, Tomatoes, and Basil 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.


Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil found on KalynsKitchen.com

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. Whisk together the balsamic vinegar, lemon juice, olive oil, Spike Seasoning, and Italian Herb Blend to make the dressing. Put the mozzarella cubes into a plastic bag with a scant 2 tablespoons of the dressing and let the cheese marinate while you prep the other ingredients. Crisp the kale in ice cold water in the salad spinner, and spin dry.  (I like to pull off the long stems, but it’s certainly not necessary!)

Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil found on KalynsKitchen.com

I used about 2 cups (not packed) of fresh basil leaves, which I gave a good wash in the salad spinner. I chopped a few of the largest basil leaves, but I left most of them whole. Cut cherry tomatoes in half; I used about 1 cup. Toss the kale and basil leaves together with the rest of the dressing. Arrange the dressed kale/basil mixture into serving bowls and top each with some of the tomatoes and some of the marinated cheese.  Season with salt and fresh ground black pepper and serve.

Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil found on KalynsKitchen.com

More Interesting Caprese Salad Recipes:

Green Goddess Tomato-Mozzarella Stacks – with Green Zebras and Fresh Mozzarella
Grilled Zucchini Caprese Stacks
Caprese Salad with Red and Green Tomatoes and Kiwi Fruit

Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil

I loved this Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil.

Ingredients:

  • 6-8 oz. low-fat fresh mozzarella, cut into cubes about 1/2 inch square (or use Fresh Mozzarella Pearls if you find them)
  • 5 oz. baby kale leaves (I pull off the larger stems)
  • 1 oz. fresh basil leaves (about 2 cups, not packed)
  • 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

Directions:

  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, and Italian Herb Blend; then whisk in the olive oil.
  3. Put the mozzarella cubes into a plastic bag, add a scant 2 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.)  Cut cherry tomatoes in half.
  6. Put the kale and basil leaves in a large plastic bowl and toss with the rest of the dressing.
  7. Divide dressed kale/basil into serving bowls.  Top each one with some of the marinated cheese and some of the tomato halves.
  8. Season to taste with salt and fresh ground black pepper and serve.

Notes:

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

Recipe created by Kalyn.

All images and text ©

South Beach Diet / Low-Carb Diet Suggestions:
This Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil is loaded with healthy low-carb ingredients, and as long as you use low-fat mozzarella (sometimes called “part-skim”), this salad would be approved for any phase of the South Beach Diet. It would also be a great choice for most other types of low-carb eating plans, most of which would prefer full-fat cheese. The highest-carb ingredient here is tomatoes, so use less of those if you prefer.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

14 comments on “Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil”

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

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

  11. 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!

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

  13. 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.

Leave a comment »