A super delicious springtime dinner salad that will be sure to please all. A little prep work is needed, but it’s definitely worth it. This will likely become a family favorite.
[recipe servings=6 as a side time=1 Hour difficulty=Easy]
1 Pound Tomatoes on the Vine, Cut into ½-Inch Wedges
2 Teaspoons Kosher Salt, plus more to taste
8 Ounce Rustic Baguette or Sourdough Loaf, Torn
into Rough ½-Inch Cubes
2 Tablespoons +¼ Cup Olive Oil
1 Lemon, Juiced
1 Teaspoon Dijon Mustard
1 Garlic Clove, Minced
Cracked Black Pepper
1 Large Bunch Curly Kale, Destemmed and Torn
into Bite-Sized Pieces
½ Red Onion, Diced
½ Cup Crumbled Feta Cheese
Fresh Oregano, Minced, for Garnish
- Preheat the
oven to 350°F.
tomatoes in a colander set over a bowl to catch juices. Sprinkle the
tomatoes with 2 teaspoons kosher salt, toss, and let sit for 15-30
- Spread the
torn bread out on a baking sheet, toss with 2 tablespoons olive oil and a
big pinch of salt. Toast for 15-20 minutes, until crisp but not colored.
- When the
tomatoes have drained for at least 15 minutes, remove the colander from
the bowl. Whisk the remaining ¼ cup olive oil, lemon juice, mustard,
garlic, ½ teaspoon salt, and several cracks of black pepper into the
tomato juice in the bowl. Taste and adjust seasoning with salt, pepper,
- In a large
serving bowl, toss together the toasted bread, tomatoes, kale, and red
onion. Drizzle with the dressing and toss to coat fully. Let this mixture
sit for 30 minutes, tossing occasionally. Toss the salad with feta and
fresh oregano just before serving.