Grilled Tomato & Kale Salad
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Grilling tomatoes & kale puts a totally new twist on a traditional kale salad, it’s vegetarian, gluten free & perfect as a summer side dish or entree!
Since it’s summertime and all I want to do is grill everything, that’s exactly what I did this week!
From Caribbean Jerk Meatballs to Korean BBQ Grilled Salmon (I seriously can’t stop eating this dish!) to this Grilled Tomato & Kale Salad recipe, it was a grilling kind of week at my house!
And let me tell you, grilled kale + grilled tomatoes with creamy burrata and sweet balsamic reduction = a total win!
Grilling the kale gives it a totally different flavor and a slight crispiness on the edge. Grilling the tomatoes gives them a great smokey flavor and really brings out the juiciness of the tomatoes!
This salad is so simple to make, but the flavor is totally going to blow your mind! 😉
Grilled Tomato & Kale Salad Ingredients
- 1 lb kale (app 6-8 large kale leaves)
- 4 tbsp olive oil (divided)
- 1 tsp salt (divided)
- 3 large ripe tomatoes
- 4 oz fresh burrata (or mozzarella)
- 1 tsp fresh lemon juice
- 1 tbsp Balsamic Vinegar Reduction
- 1 tbsp fresh basil (chopped)
- ½ tsp fresh cracked black pepper
Grilled Tomato & Kale Salad Instructions
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 large shallow bowl.
Place the tomatoes and burrata on top of the kale. Squeeze the lemon juice on the tomatoes, then drizzle the Balsamic Vinegar Reduction
over the entire salad. Top with the fresh basil and black pepper.
Two people can share this salad as an entree, or each tomato half can be served individually on top of kale as a side or appetizer!
This salad was totally devoured within 10 minutes of these pictures being taken! I guarantee you’re not going to be able to eat just one serving!
Grilled Tomato & Kale Salad
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Facts
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