Author Notes
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
Ingredients
- Tomatoes Galore Kale Salad
-
2 bunches
Kale, washed and chopped
-
2-3 cups
tomatoes, your favorite varieties
-
1/2 cup
toasted pine nuts
-
1
Lemon cucumber, optional
- Tomato Basil Vinaigrette
-
1/2 cup
tomato paste
-
1 cup
basil leaves
-
1
shallot
-
2-3
garlic cloves
-
1/2 cup
red wine vinegary
-
3/4 cup
olive oil
-
Pinch
salt and pepper
Directions
-
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.
See what other Food52ers are saying.