Ingredients

The following ingredients have 4 Servings
  • 1 lb kale (app 6-8 large kale leaves)
  • 4 tbsp olive oil (divided)
  • 1 tsp salt (divided)
  • 3 large ripe tomatoes
  • 4 oz burrata cheese (or fresh mozzarella cheese)
  • 1 tsp fresh lemon juice
  • 1 tbsp balsamic reduction
  • 1 tbsp fresh basil (chopped)
  • ½ tsp fresh cracked black pepper

Instruction

  • Remove the stems from the kale while keeping the whole leaves intact.
  • In a large bowl, toss the kale with 2 tbsp olive oil and ½ tsp salt, set aside.
  • Slice the tomatoes in half, remove most of the pulp and seeds with your finger or a small knife.
  • Brush the cut side of the tomatoes with the remaining olive oil and sprinkle with the remaining salt.
  • Heat a grill over high heat.
  • Grill the kale for 30 seconds – 1 minute per side.
  • Grill the tomatoes cut side down for 4-6 minutes.
  • Remove the ribs from the kale and roughly chop the leaves.
  • Place the chopped kale on a large rimmed plate or in a large shallow bowl.
  • Place the tomatoes and burrata on top of the kale.
  • Squeeze the lemon juice on the tomatoes, then drizzle the balsamic reduction over the entire salad.
  • Top with the fresh basil and black pepper.