Kale Tomato Bruschetta Salad

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Summer flavors in a bowl! This Kale Tomato Bruschetta Salad is a fresh and delicious way to use your garden bounty.

Course: Salad Recipes

Cuisine: Alaskan

Calories: 458kcal

Author: Laura

1 clove garlic minced
1 tsp balsamic vinegar
1 TBSP good olive oil
1 market bunch kale about 10-12 leaves
1/4 cup basil leaves
1/4 cup minced onion add more or less to suit your tastes add more or less to suit your tastes, optional if you can't tolerate raw onion
2 large tomatoes the best you can find
2 cups croutons
salt to taste
pepper to taste

put the garlic in a mixing bowl
add the vinegar and oil and whisk briskly
tear the stems out of the kale and trim the basil of any stems
then chop or tear kale and basil leaves into bite sized pieces
add to the oil mixture and give it a good rub with your hands for about 30 seconds
you're not trying to reduce it to a little pile of kale but rather just massage it and break it down a bit
core and then chop the tomatoes into bite size pieces
stir the minced onion(if you're using it) and the chopped tomatoes into the kale, toss to coat
taste for salt and pepper and add it as needed
at this point you can stop and refrigerate until about 5 minutes before you're ready to serve your salad
when ready to serve toss with the croutons and let it rest about 5 minutes then serve