Description
This Tomato Fried Rice Salad is a vibrant, flavorful dish combining massaged kale with a savory, tomato-infused fried rice base, topped with tangy red onions, olives, and crumbled feta. Perfect for a nutritious lunch or light dinner, it blends fresh greens and hearty rice with Mediterranean-inspired accents for a satisfying and healthy meal.
Ingredients
Scale
For the Massaged Kale
- 1 large bunch kale, thoroughly rinsed and dried
- 2 tbsp. extra-virgin olive oil
- 1 tsp. Italian or herb seasoning
- 3/4 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
For the Tomato Fried Rice
- 5 cloves garlic, chopped
- 1/4 cup tomato paste
- 1 tsp. granulated sugar (optional)
- 1 tsp. ground gochugaru (optional)
- 1/4 tsp. onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil (for cooking rice)
- 3 cups cooked rice
For Serving
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped olives
- Crumbled feta cheese, to taste
Instructions
- Make the massaged kale: Strip the kale leaves from their ribs and tear the leaves into 2-inch bite-sized pieces. Finely dice the ribs into 1/4-inch pieces. Place both leaves and ribs into a large mixing bowl. Add 2 tablespoons of extra-virgin olive oil, 1 teaspoon Italian or herb seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Use your hands to thoroughly massage the oil and seasonings into the kale until the leaves become slightly translucent, about 5 minutes. This process softens the kale and enhances its flavor.
- Prepare the tomato fried rice: In a large skillet over medium heat, add 2 tablespoons of olive oil and heat until shimmering. Add 5 cloves of chopped garlic and sauté briefly until fragrant. Stir in 1/4 cup tomato paste, 1 teaspoon granulated sugar (if using), 1 teaspoon ground gochugaru (optional for a spicy kick), and 1/4 teaspoon onion powder. Season with kosher salt and freshly ground black pepper to taste. Cook and stir the mixture until the tomato paste lightens and caramelizes slightly, about 2 minutes. Add 3 cups of cooked rice to the skillet, stirring well to coat evenly with the tomato mixture. Continue to cook, stirring occasionally, until the rice is heated through and begins to crisp in spots, about 8 minutes.
- Assemble and serve: Plate a generous portion of the massaged kale. Top with a serving of the tomato fried rice. Garnish with thinly sliced 1/2 small red onion, 1/4 cup chopped olives, and crumbled feta cheese to taste. Serve immediately for a delicious and balanced meal.
Notes
- Massaging the kale is essential to soften its texture and reduce bitterness.
- Using day-old cooked rice works best for frying as it is drier and less likely to clump.
- Gochugaru adds a mild spicy heat; omit if you prefer a milder flavor.
- To keep it vegetarian, ensure the feta cheese is suitable or substitute with a plant-based alternative.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days; reheat the rice portion before assembling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Keywords: Tomato fried rice, kale salad, vegetarian salad, Mediterranean recipe, massaged kale, healthy rice dish, easy lunch, feta cheese salad
