Bacon, Kale & Tomato Salad with Rye Croutons

Serving Size: 2

Kale is more interesting, flavorful and filling than a lot of lettuces that fill the store shelves. And frankly, since we started buying it we are eating a lot more salads.


  • 4 slices of good quality rye bread, cut into 1-inch cubes
  • 1.5 Roma tomatoes, diced
  • 2 Ounce feta crumbles
  • 4 cup kale, sliced into ribbons
  • 0.25 red onion, minced
  • 4 slices bacon
  • pepper
  • salt
  • olive oil
  • 0.5 Tbsp apple cider vinegar


  1. Toss the rye bread cubes with salt, pepper and olive oil and toast in a toaster oven or in a regular at 350 degrees for 5-10 minutes. Keep a close eye on them – just like any other form of toast, they can go from “almost there” to burned in a matter of minutes.
  2. Cut the bacon into 1/2-inch pieces and fry in a skillet. When the bacon is about halfway done, toss in the red onion. When both are cooked, toss the bacon and red onions in a bowl with the kale, but reserve the bacon drippings and allow to cool. In a small bowl, measure 2 Tbsp. of the bacon drippings and add in the apple cider vinegar. Whisk to combine, then toss into the kale, bacon and onions, adding the tomatoes and feta. Plate, then top with the croutons and additional black pepper if you like.

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