Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Grilled Tomato & Kale Salad
Print Recipe
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!
Course
Salad, Side Dish
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings
6
people
Calories
182
Author
Whitney Bond
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
This recipe will serve 6 people as a side dish or appetizer, or 2 people as an entree.
Nutrition
Serving:
2
g
|
Calories:
182
kcal
|
Carbohydrates:
10
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
13
mg
|
Sodium:
419
mg
|
Potassium:
516
mg
|
Sugar:
2
g
|
Vitamin A:
8220
mg
|
Vitamin C:
99.5
mg
|
Calcium:
220
mg
|
Iron:
1.3
mg