Kale and Peach Caprese Salad

Kale and Peach Caprese Salad | Breaking Bland EatsThey say moderation is the key to healthy eating.  Well, I seem to lack moderation when it comes to fresh fruits and vegetables in the summer months.  To say that I bought too much fruit on our road trip this past weekend would be an understatement.  But how could I pass up 20 pounds of BC peaches for $12, or fresh sunrise apples, tree ripened prune plums, or field tomatoes? Plus, with all the local garden produce available right now I’ve been up to my ears (literally) with fresh fruit and produce lately.  But that’s a problem I don’t mind having, but I may have to invest in a second fridge…

One of my all time favourite salads is an Italian Caprese salad.  Sometimes the simplest of foods can be the most delicious.  I’ve taken the classic combination of fresh sliced tomatoes, basil, and bocconcini cheese (a type of small fresh mozzarella), and added juicy peaches and kale.  Don’t worry, this isn’t any old kale salad; take a look at these beautiful heirloom tomatoes and peaches. Breaking Bland Eats

 

Breaking Bland Eats The kale is simply dressed in some lemon juice and oil, which when massaged into the kale helps to tenderize the otherwise tough leaves. This salad makes a perfect side dish alongside grilled meat or it’s hearty enough to eat on its own for lunch or dinner. I’ve got the rest of those 20lbs of peaches to deal with and I’m thinking that my favourite peach pie would make a perfect dessert for this weekend.

Kale and Peach Caprese Salad

Serves 4-6

1 large bunch of kale, thick stems removed and chopped into bite sized pieces (~6 cups)
1/2 lemon, juiced
1 tablespoon olive oil

1 large ripe peach, sliced
2 large tomatoes, sliced
1/4 cup chopped basil, ~10 large leaves
150g (5 oz) bocconcini cheese, sliced or cubed depending on the size
drizzle of good quality balsamic vinegar (or balsamic reduction)
salt and pepper

Directions: 

  1. In a large salad bowl, combine chopped kale with lemon juice, oil, and a small amount of salt and pepper.  Massage by hand until all the leaves are coated.  Don’t worry about being gentle, the kale can handle it.
  2. Set the kale aside and prepare the rest of the ingredients.
  3. Before serving, top the kale with the peaches, tomatoes, bocconcini cheese, basil, and drizzle with  balsamic vinegar.

Kale and Peach Caprese Salad | Breaking Bland Eats

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