The bell peppers are ripening in the fields with sweet tomatoes of all varieties and there is no better way to enjoy the best parts of summer than this savory salad! If you’ve been cooking along with us this season, you might remember this kale salad. Our biggest take away from this dish you must massage your kale for salads! Take a minute to squeeze the greens with olive oil, vinegar, and salt before you dress the salad completely. It softens the kale and distributes the dressing more evenly. As with any of our kale recipes, use any variety of kale in your share. Curly green kale is pictured.
The bundles of kale in our CSA Shares are typically bigger than what you may find in a supermarket, so for this salad, I used about half a bundle. If you want to use up all your kale you can double the dressing. One nice thing about a kale salad is it keeps for a few days even with the dressing on it. Kale leaves are much sturdier than lettuce.
Kale Greek Salad
6 – 8 kale leaves, stems removed, thinly sliced
1 tomato, sliced into wedges
1 red or yellow bell pepper, sliced into strips
1/2 cup crumbled feta cheese
1/3 cup sliced kalamata olives
For the kale:
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/4 cup olive oil
1 tablespoon red wine vinegar
1 garlic clove, grated or minced
1/2 teaspoon dried oregano or 1 tablespoon fresh, minced oregano
1/2 tablespoon dijon mustard
Place the kale in a large bowl with 1/2 teaspoon salt, 1 tablespoon olive oil, and 1 teaspoon red wine vinegar. Use clean hands to massage the ingredients into the kale, mixing for about 1 full minute. Whisk together the dressing ingredients, and toss with the kale. Transfer the kale to a platter and arrange the remaining ingredients over the top. Serve at once.