|Kale and Tomato Salad with Feta and Mint|
Ryan tends to get a little overzealous about anything that’s green and grows, so I shouldn’t have been surprised when he headed to the store for herbs and came home with not one, but two kinds of mint! I couldn’t tell you what the two varieties are or what the differences between them are, but I’m doing my darndest to find ways to use it.
We like mint in our cocktails and our ice cream, but in an effort to find a few healthier ways to use it I stumbled upon this kale and mint salad that was obviously right up my alley. It’s a relatively simple salad, but the mint adds enough flavor that you don’t need a ton beyond the tomatoes and feta. Kale haters can easily substitute their green of choice and I’m sure we’ll make all sorts of varieties of this…double the varieties for double the mint!
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Kale and Tomato Salad with Feta and Mint
-1 lb kale, ribs removed and leaves cut or ripped into small pieces
-1/3 cup olive oil
-1 tsp kosher salt
-2 medium garlic cloves, minced
-2 tbsp cider vinegar
-2 tsp Dijon mustard
-12 oz cherry tomatoes, halved
-1 1/2 cups feta cheese, crumbled
-2 medium scallions, thinly sliced
-2 tbsp thinly sliced fresh mint leaves
1. In a small bowl combine the olive oil, salt, garlic, cider vinegar, and mustard, whisking to blend. Add kale to a large bowl and add dressing, using your hands to massage dressing into the kale. Set aside for at least 30 minutes.
2. Before serving, add the tomatoes, feta, scallions, and mint, tossing to combine.