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

Name: Panzanella Salad with Strawberries, Grilled Kale and Fresh Mozzarella | RICARDO
Total time: 36 min
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

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Sweet strawberries and grilled kale transform this panzanella salad into a hearty, budget-friendly summer meal with fresh mozzarella.

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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