 |
| 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!
Three Years Ago: Double Cookie Dough Ice Cream and Blueberry Muffin Polenta Tops
Four Years Ago: Minty Cabbage Salad and Bean Curry
Kale and Tomato Salad with Feta and Mint
Ingredients:
-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
Instructions:
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.
from Chow
