As promised, I’m sharing with all of you a new favorite version of the caprese salad with a super healthy green topping that the kids  helped to prepare and then devoured!


Swiss chard, kale, and bok choy have all been abundant in the garden lately and we usually chop it up to make a variety of raw salads. We all love caprese salad in the summertime and adding these greens is a great way to add super nutrients.


A favorite job for emma… massaging the basil, kale, swiss chard, and bok choy to blend the flavors together (she definitely takes after me with a love of getting messy in the kitchen). Massaging the greens helps to break down on the bitterness. 

The boys cut the basil and greens from the garden and chopped up the tomatoes and mozzerella for the salad. I am such a believer in letting the kids help out with meals. It’s not always manageable or easy (mostly lack of patience on my end at meal time) but they almost always eat what they have helped to prepare, even if it is a salad made of kale, swiss chard, and bok choy!




1 c. fresh tomatoes chopped

1 c. chopped fresh mozzarella

1 c. chopped combination of swiss chard, bok choy, and kale ( this is usually a few leaves of each depending on the size)

1/4 c. chopped basil

1T. olive oil

1/4 t. good quality balsamic vinegar

1/2 t. honey (or if you are using a sweet flavored balsamic vinegar then omit the honey)

sea salt and pepper to taste

more olive oil and balsamic vinegar for a light drizzle


Mix all ingredients together except for the chopped tomato and mozzarella. Massage the super green basil mixture together (as shown above by emma). Place chopped tomato and mozzarella on plate. Top with super green basil mixture and then drizzle lightly with olive oil and balsamic vinegar. Top it off with a little sea salt and cracked pepper.