Monday, July 29, 2013

Deconstructed Bruschetta Kale Salad

Well after making the most of my Italian loaf this week on Avocado Toasts and Goat Cheese Bruschetta, I had an epiphany. Bruschetta salad. Not caprese salad. Bruschetta salad. All of the yummies of bruschetta, broken down and sprinkled over kale, and served with a side of -crispy-on-the-outside-soft-on-the-inside Italian bread. This literally took me 2 minutes to make. No joke. Perfect to toss together at the last minute. 
Bruschetta Kale Salad

  • 2 cups of kale, torn into pieces
  • 2 roma tomatoes, seeded and chopped
  • 1 garlic clove, minced
  • 3-4 large basil leaves, sliced into ribbons
  • 1 tbsp. olive oil
  • 1 tbsp. blasamic vinegar
  • 3 oz. goat cheese, crumbled
Plate the kale on a large serving tray, or a shallow bowl. In a mixing bowl, add the tomatoes, garlic, basil, olive oil, and balsamic. Toss lightly. Pour the tomato mixture over the kale. Sprinkle the salad with goat cheese crumbles. Can sit in the fridge for up to 45 minuted before serving. 

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