The Refined Vegan: Kale Panzanella

• 1 bunch lacinato kale, stems removed and roughly chopped
• 1/2 cup red wine vinegar
• 1-2 shallots, minced
• 1/2 cup olive oil
• 2 teaspoons salt
• 8 cherry tomatoes, halved
• 1/4 red onion, sliced into batons
• 10 Nicoise olives, halved
• 1 cucumber, peeled and de-seeded, cut into diamonds
• 1 slice hearty bread, toasted and sliced into cubes for croutons
• 4-5 ounces ricotta salata cheese
• 4 tomatoes
• 1 stick celery
• 1/2 bunch dill
• 1/8 red onion
• salt
• 1 pint garlic cloves
• Water as needed
• Salt, to taste
• 2 tablespoons olive oil

1. Toss kale with red wine vinegar, shallot, olive oil and salt, and reserve in a covered container in the fridge for 24 hours.
2. This will allow for kale to marinate and break down.
3. Season carefully as you will season again before serving.

lacinato kale, red wine vinegar, shallots, olive oil, salt, tomatoes, red onion, nicoise olives, cucumber, bread, ricotta salata cheese, tomatoes, celery, dill, red onion, salt, garlic, water, salt, olive oil

Taken from www.foodrepublic.com/recipes/the-refined-vegan-kale-panzanella/ (may not work)