Looking for a great way to use up your supply of abundant summer vegetables? This Kale Tomato Bruschetta Salad uses tomatoes, kale, basil, garlic and onions, it can really help you clean out the fridge! It comes together in less than 10 minutes too,  just toss in croutons 5 minutes before serving and this salad is done.

 

 

Heather at Real the Kitchen and Beyond inspired me to make this recipe after reading her post for making Easy Bruschetta on the road. I looked around and thought “well yep I can do that, but can I make it a salad?” Sure thing! I just added a little fresh kale and some killer croutons by J&D foods (I’ve been taste testing!) and I came up with a salad our whole family enjoyed. I think you’ll enjoy it too.

Print Recipe
Kale Tomato Bruschetta Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. put the garlic in a mixing bowl
  2. add the vinegar and oil and whisk briskly
  3. tear the stems out of the kale and trim the basil of any stems
  4. then chop or tear kale and basil leaves into bite sized pieces
  5. add to the oil mixture and give it a good rub with your hands for about 30 seconds
  6. you're not trying to reduce it to a little pile of kale but rather just massage it and break it down a bit
  7. core and then chop the tomatoes into bite size pieces
  8. stir the minced onion(if you're using it) and the chopped tomatoes into the kale, toss to coat
  9. taste for salt and pepper and add it as needed
  10. at this point you can stop and refrigerate until about 5 minutes before you're ready to serve your salad
  11. when ready to serve toss with the croutons and let it rest about 5 minutes then serve

Pin It on Pinterest

Share This