Baby Kale Salad Recipe
Baby Kale Salad Recipe with feta cheese, grape tomatoes, sun-dried tomatoes, basil, brown rice or quinoa and easy Greek vinaigrette that makes enough leftovers and refrigerates for a few weeks.
Baby Kale Salad Recipe with feta cheese, grape tomatoes, sun-dried tomatoes, basil, brown rice or quinoa and easy Greek vinaigrette that makes enough leftovers and refrigerates for a few weeks.
- 1 tsp salt
- ground black pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 tsp thyme
- 2 large garlic cloves grated
- 2 tsp dried oregano
- 1 large lemon zest and juice of (1/4 cup)
- 5 oz (1 small package) baby kale
- 3 cups grape tomatoes halved lengthwise
- 2 cups cooked brown rice or quinoa
- 2 cups feta cheese grated
- 1/2 cup sun-dried tomatoes, thinly sliced*
- 1/2 cup pine nuts toasted**
- 1/2 cup basil finely chopped
- Carbohydrate 8.4266417462084 g
- Cholesterol 44.5000000376181 mg
- Fat 24.1454240220584 g
- Fiber 2.20001896461967 g
- Protein 9.07266527612418 g
- Saturated Fat 9.03288199975657 g
- Serving Size 1 1 serving (185g)
- Sodium 562.898812049115 mg
- Sugar 6.22662278158873 g
- Trans Fat 1.59839872207825 g
- Calories 274 calories
Step-by-step
- In any small glass container with a lid, combine Greek Vinaigrette Ingredients and whisk or shake well to combine (time when store-bought salad dressing bottles come in handy). Set aside.
- In a large salad bowl, add Baby Kale Salad Ingredients, pour about 1/5th of the Greek dressing (later more to taste) and gently toss to mix.
Sequencing the Dressing and Greens
Handling fibrous greens requires specific timing to achieve the right texture without wilting the leaves prematurely. Whisking the extra virgin olive oil, lemon juice, grated garlic, and dried oregano in a sealed glass jar emulsifies the fat and acid effectively before application. Pouring only one-fifth of this liquid over the baby kale initially prevents the tender leaves from becoming waterlogged. Because sturdy greens lack the fragile water content of butterhead lettuce, they absorb oil gradually over a 15-minute resting period without breaking down entirely.
Integrating Grains and Sun-Dried Elements
Incorporating cooked brown rice or quinoa requires bringing the grain to room temperature first to avoid melting the grated feta cheese. Thinly slicing the sun-dried tomatoes and folding them alongside halved grape tomatoes distributes localized pockets of intense umami evenly throughout the bowl. Toasting the pine nuts in a dry skillet until they turn golden brown releases essential aromatic oils that cut through the rich, salty dairy. When storing leftovers in the refrigerator for up to three days, keep the remaining dressing separate to maintain the structural integrity of the fresh basil.
