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