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Shredded Kale, Tomatoes, Feta, and Mint Salad

Deborah Madison
  • 40 minutes
  • Serves 4

INGREDIENTS

12 oz

Cherry tomatoes, red or yellow

1 lb

Flat-leaf kale

2

Garlic cloves, medium

2 tbsp

Mint, fresh leaves

2

Scallions, medium

2 tsp

Dijon mustard

1 tsp

Kosher salt

2 tbsp

Cider vinegar

1/3 cup

Olive oil

6 oz

Feta cheese