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Kale Salad with Cherry Tomatoes & Olives

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Inspired by Sara Forte's The Sprouted Kitchen

Ingredients

  • 1 Large bunch of fresh green kale
  • 4 tbsp extra virgin olive oil
  • 1/4 tsp sea salt and fresh ground pepper
  • 2 tbsp red wine vinegar
  • 1 tsp dijon mustard
  • 1 pinch of red pepper flakes
  • 1/4 cup of shredded pecorino or romano cheese optional
  • 1/2 cup of red cherry tomatoes halves
  • 1/3 cup pitted and chopped kalamata olives
  • 1/4 of a red onion finely minced (optional)
  • 1/4 cup lightly toasted pine nuts

Instructions

There are 3 keys to a truly tender and delicious kale salad. So after washing your kale, do these things:

  • Remove the ribs from the kale before preparing the salad
  • Chop or tear the leaves into small pieces
  • Massage the kale with 1/2 of the olive oil, and all of the salt and black pepper until the kale is soft and glistening – about 2-3 minutes of truly kneading it with your hands in the bowl.

Notes

Mix the mustard with the remaining olive oil to form a sauce, and add this and the remaining ingredients to your bowl of kale. I like to let it sit and “marinate” for about 15 minutes before serving for optimal flavor. Serve and enjoy!
Serves 6.