Baby Kale with Charred Tomatoes, Bacon and Summer Herb Yogurt Dressing.
Crispy bacon, charred tomatoes, crunchy walnuts, toasted chickpeas atop fresh baby kale greens drizzled in a dressing made with whole milk yogurt, basil, cilantro, dill, scallions, cilantro and garlic. Healthy, satisfying and perfect as your go-to summer salad.
This post is sponsored by Stonyfield. As a Stonyfield ambassador, I also received product coupons and baby kale from Taylor Farms free of charge. All opinions are mine alone. Thank you, my readers, for supporting brands that make My Cape Cod Kitchen possible!
Summer is finally here and it has come in with a hot bang. I’m talking we went from low 50’s last week to high 80’s with lots of humidity this week. That means much less kitchen cooking and much more grilling for this 35 week pregnant gal, which is fine by me.
And this is the best time of year for fresh crisp salads with all the fixins! Because fixins make a good salad, don’t they? And so does a really good dressing. Sometimes the dressing is SO good, that the greens and fixins are really just a carrier for the dressing and an excuse to use a heavy handed pour. Well, this Baby Kale with Charred Tomatoes, Bacon and Summer Herb Yogurt Dressing salad has both the good fixins AND the great dressing. In fact, this fresh dressing is so dreamy and creamy that you’ll need a side bowl of it for dipping (…or drinking…). It packs all the garden herbs (cilantro, basil, dill, parsley, scallions, garlic) into one dressing – how can you go wrong?
This fresh dressing is much less vinegary than my usual dressings. I love vinegary dressings – but Adrian doesn’t. In fact, he rarely meets a dressing he likes. BUT, he loved this dressing because of the combination of summer herbs and it’s creaminess and slight tartness from the whole milk yogurt. I still use a splash of vinegar in it for acidity, but it doesn’t have as much of a bite as many of my vinegar-based dressings.
This Summer Herb Yogurt Dressing is the perfect accompaniment to the bitter yet slightly sweet baby kale, fresh tomatoes (if your garden tomatoes are in, you must use those! ours are far from ready), crispy salty bacon, toasted chickpeas and crunchy walnuts. The recipe (below) makes about 16 ounces, so you’ll have plenty of extra dressing to use on your favorite summer salads throughout the week. And the dressing takes no time to whip up. Yes, you have to wash your fresh herbs, but other than that, you’ll throw all the ingredients into the food processor and let it do its thing.
What’s your favorite summer salad? What about your favorite homemade dressing?
If you don’t want to char the tomatoes and toast the chickpeas because you’re in a hurry, go ahead and add them uncooked. The salad will still be very good.
PIN this recipe to make this summer!
- • 1 pint organic cherry or grape tomatoes
- • 1 can (15.5 oz) BPA free chickpeas (garbanzo) beans, drained and rinsed
- • 1 cup toasted walnuts, chopped*
- • 4 strips organic bacon, cooked and crumbled
- • 8 cups Taylor farms organic baby kale power greens
- Dressing (makes about 16 ounces):
- • 1 cup plain organic whole milk Stonyfield Yogurt
- • 1 Tablespoon white wine vinegar
- • ¼ cup basil leaves (packed)
- • ½ cup cilantro leaves and stems (packed)
- • ¼ cup parsley leaves (packed)
- • 1 Tablespoon dill fronds
- • 4 scallions, trimmed (white and green parts)
- • 1 clove garlic
- • Juice and zest of 1 lemon
- • 2 Tablespoons extra virgin olive oil
- • 1/8 tsp salt
- • 1/8 tsp pepper
- To make the salad:
- Heat a dry skillet (I used cast-iron) over medium high heat. Once very hot, add tomatoes (whole) to the skillet and toss frequently until lightly charred and beginning to burst, about 5-7 minutes. Remove tomatoes from skillet and set aside. Put skillet back over medium high heat and add chickpeas. Toast chickpeas for 3-5 minutes, tossing frequently. Remove from heat and set aside.
- Assemble salads by adding 2 cups of baby kale to each of 4 salad bowls. Top kale with tomatoes, chickpeas, walnuts and bacon. Drizzle with dressing and serve.
- To make the dressing:
- Place all ingredients in a food processor and process until smooth. Add more salt and pepper to taste, if desired. Pour into a mason jar and store in the fridge. Dressing will be good for up to a week.
*Toast walnuts on a cookie sheet in a single layer in a 350 degree oven for 5-7 minutes.