Kale Greek Salad

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I love a classic Greek salad – so many different textures and the all the salty goodness from olives and feta. If you, like me, have a garden full of kale, or maybe you’re just interested in upping the nutritional content in your salad bowl, you can easily substitute raw or massage kale for the traditional Romain.

If you choose to keep the kale raw, just strip the leaves from the stalks, roll them (like a burrito!) and slice them very thinly. For a slightly softer kale, just add your dressing – olive oil, lemon, and a splash of red wine vinegar along with a pinch of coarse salt to the greens, and massage them with your hands until the leaves turn dark, and soft.

Processed with VSCOcam with f2 preset If you like, you can toss your individual salad additions with additional dressing, or just leave them as is, put them in the bowl, grind on some black pepper, and enjoy!

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Tomato, CousCous and Herb Salad

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This easy, cold salad comes together quickly, and makes great use of late Augusts juicy tomatoes and plentiful herbs. My salad, above, is a slightly simpler version of Ottolenghi’s “Tomato Party” from his cookbook Plenty. A simple mix of regular and larger, Israeli couscous, which cooks and cool quickly. As many tomatoes as you wish (the more the better) yellow, green, orange, red, zebra – the more the merrier. And then handfuls of chopped herbs – basil, mint, oregano. Finish is with a glug of good olive oil (I’ve been loving a lemon olive oil from Olive Pressee), a good splash of balsamic vinegar (I used a black current balsamic, also from Presse) course sale, plenty of black pepper, and a well-crushed and minced clove of garlic. Viola! A perfect August salad.