Introduction
Salad lovers rejoice! This vibrant and nutritious salad combines fresh vegetables, creamy feta, and hearty tuna to create a delightful dish that is perfect for lunch or dinner. With a zesty dressing that brings all the flavors together, this salad is not only delicious but also packed with nutrients. Whether enjoyed on its own or stuffed into warm pita bread pockets, this recipe is sure to become a staple in your meal rotation.
Detailed Ingredients with measures
Curly Kale
3 tightly packed cups, finely chopped (approximately 6–7 kale stems)
Tomatoes
2, chopped into 1 cm (1/3″) squares, including juices
Red Capsicum/Bell Pepper
1, chopped into 8 mm (1/3″) squares
Cucumber
1, cut lengthwise into 6 or 8 wedges, then chopped into 8 mm (1/3″) pieces
Parsley Leaves
1 cup, roughly chopped
Red Radishes
8, chopped into 8 mm (1/3″) squares (substitute: 1 small red onion or 2 green onion stems)
Kalamata Olives
1/2 cup, whole pitted, cut into quarters
Danish Feta
50 g (1.5 oz), creamy type, not crumbly Greek feta
Canned Tuna in Oil
425 g (15 oz), drained
Dressing Ingredients
Danish Feta
100 g (3.5 oz)
Lemon Juice
3 tbsp
Extra Virgin Olive Oil
4 tbsp
Garlic
1/2 small clove
Cooking Salt/Kosher Salt
1/2 tsp
Black Pepper
1/4 tsp
Water
1 tbsp, if needed
Serving Option
Pita bread pockets, warmed, cut in half
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 4
Detailed Directions and Instructions
Dressing Preparation
In a jug just large enough to fit the head of a stick blender, combine all dressing ingredients except water. Blitz until smooth. Add water 1 teaspoon at a time until it reaches a thick, drizzle-able consistency. Taste and adjust salt if needed.
Salad Assembly
In a large bowl, combine all salad ingredients except feta and tuna. Pour over the dressing and toss well. Crumble in the feta and toss again; it will smear, which is desirable. Add the tuna and gently toss, keeping some chunks intact.
Serving Suggestions
Taste and add more lemon if desired. Serve in bowls with spoons, accompanied by warm pita pockets, or use the tuna salad to stuff inside the pita.
Notes
Ingredient Substitutions
You can substitute radishes with 1 small red onion or 2 green onion stems if preferred.
Feta Type
Use creamy Danish feta, as it smears nicely into the salad compared to crumbly Greek feta.
Serving Temperature
The salad can be served cold or at room temperature, but the pita bread should be warm for the best experience.
Storage
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The pita bread is best consumed fresh.
Cook techniques
Chopping
To ensure even distribution of flavors and textures, finely chop the curly kale, tomatoes, red capsicum, cucumber, radishes, and parsley. Aim for uniform pieces of approximately 8 mm (1/3″) to create a balanced bite.
Drizzling
Prepare the dressing by blending ingredients using a stick blender until smooth. Add water gradually, one teaspoon at a time, to achieve a thick yet drizzle-able consistency. This technique ensures the dressing adheres well to the salad ingredients.
Tossing
Once all salad ingredients, except for feta and tuna, are combined, pour the dressing over the salad and toss well to ensure even coating. When adding feta, crumble it in gently to maintain some larger chunks for texture.
Adjusting Flavor
Taste the salad after mixing in the dressing. If more acidity is desired, add additional lemon juice to brighten the flavors. This step allows you to customize the salad to your taste preference.
Serving
Serve the salad in bowls with spoons, or use pita pockets to create a stuffed salad experience. Make sure to warm the pita bread slightly before serving for an inviting touch.
FAQ
Can I use a different type of lettuce instead of kale?
Yes, you can substitute curly kale with other leafy greens such as spinach or romaine lettuce, though the flavor and texture may differ.
What is Danish feta, and can I use a different type?
Danish feta is a creamy type of feta cheese. You can use another creamy cheese like goat cheese, but the taste and texture will vary.
How can I make the salad vegan?
To make the salad vegan, omit the feta and tuna, and consider adding chickpeas or avocado for protein and creaminess.
What can I serve with this salad besides pita bread?
This salad pairs well with a crusty baguette, crackers, or as a side dish alongside grilled meats or fish.
How can I store leftovers?
Store any leftover salad in an airtight container in the refrigerator. However, it’s best consumed fresh as the ingredients may become soggy over time.
Conclusion
This vibrant kale salad with tuna offers a delightful combination of textures and flavors, making it a nutritious and satisfying meal. The creamy feta, fresh vegetables, and zesty dressing come together to create a dish that is not only visually appealing but also packed with essential nutrients. Enjoy it as a filling main dish or a refreshing side, especially when served with warm pita bread pockets for added versatility.
More recipes suggestions and combination
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