How do I grill the tomatoes and zucchini without charring them?

To prevent charring, toss the tomatoes and zucchini with olive oil, lemon juice, chili flakes, salt, and pepper, then wrap them in a tin foil package and grill on high heat for about 10 minutes until hot and bubbly.

What gives the kale dressing its unique flavor?

The kale dressing combines olive oil, cider vinegar, Dijon mustard, soy sauce, and pepper for a tangy, umami-rich flavor that perfectly complements the fresh greens.

Do I need to massage the kale for this recipe?

The recipe instructs to dress the bite-sized kale pieces in the olive oil, vinegar, mustard, soy sauce, and pepper, which will help soften the kale slightly as it's tossed.

Can I use different vegetables for grilling?

While the recipe specifically calls for cherry tomatoes and zucchini, you could experiment with other quick-grilling vegetables like bell peppers or asparagus, adjusting cooking times as needed.

How should I store leftover Kale and Grilled Tomato Salad?

This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day, though the kale may soften and the vegetables might lose some crispness.

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Kale and Grilled Tomato Salad
[Vegan]

Name: Kale and Grilled Tomato Salad [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 1 bunch kale, chopped; 1 pint multi-colored cherry tomatoes; 1/2 zucchini, sliced; 3 tbsp. olive oil; 1 tbsp. lemon juice; ½ tsp. chili flakes; Salt and pepper to taste; 1 tbsp. cider vinegar; ½ tsp. Dijon mustard; 1 tbsp. soy sauce; ½ cup chopped walnuts

RB By: Robin Burns: Blogger, The Hungry Birdie

Author Bio

Robin Burns, the Toronto-based blogger behind the The Hungry Birdie, earned her degree in English... Read More

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A vibrant Kale and Grilled Tomato Salad on a white platter, topped with smoky grilled cherry tomatoes, zucchini, and crunchy walnuts.

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Kale

Kale and Grilled Tomato Salad [Vegan]

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Dairy Free

Like most vegans, I am familiar with the nutritional benefits of kale, although I rarely choose to eat it raw, opting instead to steam or sauté it. This salad, however, has convinced me that kale is just as delicious raw as it is cooked. The bite-sized pieces are perfect for... Read More

Ingredients You Need for Kale and Grilled Tomato Salad [Vegan]

1 bunch kale, chopped
1 pint multi-colored cherry tomatoes
1/2 zucchini, sliced
3 tbsp. olive oil
1 tbsp. lemon juice
½ tsp. chili flakes
Salt and pepper to taste
1 tbsp. cider vinegar
½ tsp. Dijon mustard
1 tbsp. soy sauce
½ cup chopped walnuts

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How to Prepare Kale and Grilled Tomato Salad [Vegan]

In a large bowl, toss the tomatoes and zucchini in 1 tbsp. of the olive oil along with the lemon juice, chili flakes, salt and pepper to taste.
Wrap in a tin foil package and grill on high heat for about 10 minutes until the tomatoes are hot and bubbly, but not charred.
Meanwhile, dress the bite-sized kale pieces in the remaining olive oil, vinegar, mustard, soy sauce and pepper.
Arrange the kale on a platter and top with the grilled vegetables. Sprinkle with chopped walnuts for added texture, if desired.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.