Panzanella Salad with Strawberries, Grilled Kale and Fresh Mozzarella | RICARDO

Ingredients

• 4 cups (560 g) fresh strawberries, halved
• 1 cup (140 g) cherry tomatoes, halved
• 2 Lebanese cucumbers, halved lengthwise, then cut into chunks on an angle
• 1 shallot, thinly sliced
• 1 garlic clove, finely grated
• 1/4 cup (60 ml) red wine vinegar
• 1/4 cup (60 ml) olive oil, plus more for brushing
• 1/4 cup (10 g) tarragon leaves, finely chopped
• 1/4 tsp red pepper flakes, or more to taste
• 4 slices country bread, each about ¾ inch (2 cm) thick
• 1/2 lb (225 g) kale leaves with stems
• 1 ball (225 g) fresh mozzarella, at room temperature, drained and torn into pieces