Panzanella Salad with Strawberries, Grilled Kale and Fresh Mozzarella

Instructions

1. 1

   Preheat the grill, setting the burners to high. Oil the grate.

2. 2

   In a large bowl, combine all of the ingredients except for the bread, kale and mozzarella. Season generously with salt and pepper. Let marinate while you cook the bread and kale.

3. 3

   On a large plate or baking sheet, generously oil the bread slices and kale leaves on both sides.

4. 4

   Grill the bread for 2 to 3 minutes on each side or until almost charred. At the same time, grill the kale leaves for 1 to 2 minutes on each side or until tender and lightly charred (see note).

5. 5

   On a work surface, cut the bread into cubes and add to the bowl of strawberry salad. Using a small knife, remove the stems from the kale leaves. Compost the stems. Coarsely chop the leaves and add to the bowl of salad. Mix well. Adjust the seasoning.

6. 6

   Transfer the salad to a large serving dish. Garnish with the mozzarella. Serve immediately.