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Kale Summer Salad with Tomatoes, Corn and Feta

Servings: 6 as a side

Ingredients

  • 1 bunch Tuscan kale
  • 2 ears of corn
  • 1 pound tomatoes
  • 1/2 pound feta cheese
  • Zest and juice of 1 lime
  • 2 cloves of garlic grated
  • 1 Tablespoon fresh Oregano finely chopped
  • 1/2 teaspoon crushed red pepper
  • 2 Tablespoons extra virgin Olive Oil
  • Salt and pepper to taste

Instructions

  • In a large bowl, whisk together zest and juice of 1 lime with fresh oregano, crushed red pepper, olive oil, salt and pepper.
  • Remove tough center vein of kale and roughly chop. Cut kernels from corn. Dice tomatoes and feta. Toss together with dressing.
  • Note: Everything can be made hours ahead for a picnic or potluck. Add tomatoes and feta soon before serving so they don’t turn soggy in the salad.