Dense and sweet baby heirlooms, red and golden cherries, and juicy plum tomatoes all make for a lovely array of colors in this salad. But it is the tomato basil vinaigrette that packs the flavor punch and makes this utterly delicious. —OliveandPearl's
Tomatoes Galore Kale Salad
Kale, washed and chopped
tomatoes, your favorite varieties
toasted pine nuts
Lemon cucumber, optional
Tomato Basil Vinaigrette
red wine vinegary
salt and pepper
In This Recipe
For the dressing, combine all the ingredients in a food processor or blender until processed. Store in a closed container and will last for up to a month in the refrigerator.
Chop the kale, removing the stalks if you don’t like them, and with your hands, rub 3 tablespoons of the dressing into the kale and set aside. Chop the tomatoes and the cucumber, then add to the dressed kale. Finish with 1-2 tbs. of dressing and the toasted pine nuts.