Before peaches and plums disappear this summer, make this delicious salad that promises to make your taste buds sing. Contrasting flavors of a lemony vinaigrette against juicy sweet fruit, and tangy kale playing off sweet tomatoes, all finish off with creamy salty cheese. It’s truly a symphony of tastes.
The beauty of this salad is during shelter-in when its difficult to get to the market, you can substitute any fruit you like. I tried it with grapes instead of stone fruit and loved it. I like to keep the greens on the bitter side, so arugula or chicory make a good stand-in for kale.
LEMONY KALE SALAD WITH TOMATOES, CUCUMBER & FRUIT
Dressing
2 tablespoons Extra Virgin Olive Oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch of sugar, to taste
Kosher salt & freshly ground black pepper
2 tablespoons thinly sliced red onion, quartered if large
Salad
1 package (4.5 ounces) baby kale
1 cup yellow or other cherry tomatoes, halved
1 Persian cucumber, thinly sliced crosswise
2 medium stone fruit such as peaches or plums pitted and thinly sliced
Crumbled feta cheese, for sprinkling on top (optional)
To make dressing: In a salad bowl, whisk the olive oil, lemon zest, juice, sugar, salt and pepper, to taste. Add the red onion and let stand for 10 minutes. (This helps rid the onion of its bitterness.
To make salad: Add kale, tomatoes, cucumber and fruit to the dressing. Season with salt and pepper
3. Divide among plates and sprinkle with cheese, if desired.
Makes 4 servings.
