Shredded Kale, Tomatoes, Feta, and Mint Salad

Name: Shredded Kale, Tomatoes, Feta, and Mint Salad
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound flat-leaf kale (about 2 bunches); 1/3 cup olive oil; 1 teaspoon kosher salt, plus more as needed; 2 medium garlic cloves, finely chopped; 2 tablespoons cider vinegar; 2 teaspoons Dijon mustard; 12 ounces red or yellow cherry tomatoes, halved; 6 ounces feta cheese, crumbled (about 1 1/2 cups); 2 medium scallions, thinly sliced (white and light green parts only); 2 tablespoons thinly sliced fresh mint leaves

Mint Kale Tomatoes Father's Day Thanksgiving No-Cook Picnic Potluck Feta Gluten Free Healthy Low Carb Raw Vegetarian Mustard Olive Oil Garlic Scallions Lunch Side Dish Make Ahead Weeknight Dinner Dressings Summer Vegetables Easy Dijon Mustard

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Shredded Kale, Tomatoes, Feta, and Mint Salad

4 servings Easy

(5) Total: 40 mins

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Ingredients (10)

1 pound flat-leaf kale (about 2 bunches)
1/3 cup olive oil
1 teaspoon kosher salt, plus more as needed
2 medium garlic cloves, finely chopped
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
12 ounces red or yellow cherry tomatoes, halved
6 ounces feta cheese, crumbled (about 1 1/2 cups)
2 medium scallions, thinly sliced (white and light green parts only)
2 tablespoons thinly sliced fresh mint leaves

Nutritional Information

Calories387
Fat31.32g
Saturated fat11.03g
Trans fat0.0g
Carbs17.03g
Fiber5.62g
Sugar7.34g
Protein14.01g
Cholesterol50.06mg
Sodium684.85mg
Nutritional Analysis per serving (4 servings) Powered by

Kale has sturdy leaves that make it an excellent choice for a hearty salad. In this Greek-inspired recipe, flat-leaf kale is cut into ribbons and massaged with olive oil and salt to soften it without having to cook it. Then garlic is smashed into a paste and whisked with cider vinegar, Dijon mustard, and olive oil to make a tangy, garlicky dressing. Toss the kale and dressing with cherry tomatoes, feta cheese, and scallions, and serve as a light, healthy lunch or a flavorful side dish next to roasted chicken or grilled salmon.

Adapted from "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes" by Deborah Madison

Instructions

1Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and place in a large bowl. Add 2 teaspoons of the oil and 1/2 teaspoon of the salt and gently squeeze and toss the leaves with your hands until they’re coated with the oil and have softened slightly.
2Place the garlic and remaining 1/2 teaspoon of salt on a cutting board and drag the side of a chef’s knife across them at a 15-degree angle until a smooth paste forms.
3Transfer the garlic paste to a medium, nonreactive bowl, add the vinegar and mustard, and whisk to combine. While whisking continuously, add the remaining oil in a slow, steady stream until fully incorporated.
4Add the dressing to the bowl with the kale and toss to coat the leaves. Add the tomatoes, feta, scallions, and mint and toss to combine. Taste and season with salt as needed. Serve immediately.

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