Some purists may snark at the thought of this salad being considered tabbouleh. Yes, it is another glorified kale salad and a fantastically delicious way for you to get your greens. But au contraire, there are many similar elements to beloved tabbouleh peeking out all over this dish. Quinoa serves as your hearty grain, creamy lemony mint-laced dressing delivers that signature zesty pop, and crunchy cucumbers and vibrant tomatoes have a prominent presence - just like conventional tabbouleh, but with a twist. Technically tabbouleh, or not, this summer salad is one not to be missed.
4 to 6 servings
- 1 pint organic cherry tomatoes
- 1 tbsp za'atar
- 1 tbsp + 1/2 cup olive oil
- 1 shallot, coarsely chopped
- 1 cup mint leaves + additional for garnish
- Juice of 2 lemons
- 2 tsp lemon zest
- 1 tsp Dijon mustard
- 1 bunch/ 4 cups kale, stems removed, leaves thinly sliced
- 1/2 cup cucumber, diced
- 1 cup purple cabbage, roughly chopped
- 2/3 cup cooked quinoa (I like rainbow for contrast)
- Black pepper
- Preheat oven to 275. On a parchment paper lined sheet tray, toss tomatoes with 1 tbsp olive oil and za'atar spice. Roast for at least 2 hours or until tomatoes have shriveled and collapsed.
- Combine shallot, mint, lemon juice, lemon zest, and mustard in a blender. With the motor running, drizzle in olive oil until emulsified.
- Toss together the quinoa, kale, cucumber, cabbage, and tomatoes in a large bowl, reserving a few tomatoes as garnish. Pour in dressing, season with a pinch of salt and black pepper, toss to combine. Garnish with torn mint leaves, tomatoes, and additional dressing, if needed.