Best Tuscan Kale Salad
A great salad should feel satisfying like a full dish, not an afterthought. That’s exactly what this Tuscan Kale Salad delivers and why it’s the best! It’s loaded with hearty greens, creamy white beans, briny artichokes, and sweet sun-dried tomatoes, all tossed in a punchy vinaigrette made with lemon juice, sun-dried tomato oil, and parmesan. It’s super easy to throw together with mostly pantry friendly ingredients!
I first made this tuscan kale salad when we were having guests over and I realized I had forgotten to make a vegetable dish. I always have cans of beans, jars of sun dried tomatoes, and I happened upon a can of artichokes. All the other ingredients I had on hand too. Everyone raved about it! I’ve since made it many times because it is so simple, delicious, and truly is the best!
If you love salads, try my Summer Cherry and Burrata Salad, or my Thai Crispy Rice Salad!
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Why This Tuscan Kale Salad is the BEST
- Made with pantry staple ingredients – The beans, artichokes, sun-dried tomatoes, olive oil, shallots, lemons, and vinegar are standard ingredients I always have, and honestly same goes for all the other ingredients!
- Meal prep-friendly – Kale holds up well to dressing, making it a great candidate for making ahead.
- Packed with bold flavors – Sun-dried tomato oil, parmesan, lemon juice, and fresh herbs keep every bite bright and layered.
- Balanced and nutrient-rich – Full of fiber, protein, and healthy fats, this salad is as nourishing as it is delicious.
- Easy to customize – Swap out the beans, use different herbs, or add a grain like farro to make it your own.
Ingredients
- Kale – The sturdy base of the salad; its texture softens beautifully when massaged with olive oil.
- Artichokes – Briny and rich, they add depth and a Mediterranean touch. I like the Trader Joe’s cans best.
- Great Northern white beans – Creamy and filling; they add protein and help make the salad more satisfying.
- Sun-dried tomatoes – Intensely flavorful and slightly chewy; they add sweetness and tang. We chop them up in the salad and use their oil in the dressing!
- Parmesan – Adds salty umami and richness; used in both the salad and dressing.
- Scallions – Mild onion flavor that brightens up the salad without overpowering.
- Parsley – Brings a fresh, grassy note to balance the richness.
- Extra virgin olive oil – Use a high quality one!
- White wine vinegar – Adds acidity to balance the richness of the oil and cheese.
- Lemon juice – Brings bright, citrusy tang that livens up the whole dish.
- Shallot – A more delicate allium than onion, it adds gentle complexity to the dressing.
- Kosher salt – Unlike table salt, kosher salt has larger flakes and no additives, allowing more control when seasoning.
- Black pepper – Freshly cracked for a subtle heat that ties everything together.
See recipe card for quantities.
How To Make The Best Tuscan Kale Salad
- Prep and massage the kale: Remove kale leaves from the stems using one of two methods: either run a sharp knife along each side of the stem or use your hands to rip the leaves off by holding the end of the stem in one hand, and using the other hand to pull the leaves in the opposite direction . Discard stems. Bunch up the leaves and slice into 1-inch strips. Rinse well and massage under running water. Dry using a towel or salad spinner, then place into a large bowl. Add 1 tablespoon of olive oil and massage the kale with your hands for about 1 minute, until it softens and turns a deeper green.
- Chop and add the vegetables: Drain the artichokes thoroughly and chop them, removing any tough outer leaves that your knife can’t cut through. Remeber: if your knife can’t cut through it, neither will your teeth. Transfer to the kale bowl. Chop the sun-dried tomatoes more finely, again discarding any overly tough pieces. Add them to the bowl along with white beans, ¼ cup parmesan, sliced scallions, and chopped parsley.
- Make the dressing: In a small bowl or measuring cup, whisk together the sun-dried tomato oil, extra virgin olive oil, white wine vinegar, lemon juice, kosher salt, and black pepper. Add the parmesan and diced shallot, then whisk again until just combined.
- Dress and toss the salad: Pour the dressing over the kale mixture. Toss thoroughly until all the kale is coated and ingredients are evenly distributed. Taste and adjust seasoning if needed. Serve immediately or refrigerate.
Substitutions and Variations
- Swap the beans – Try chickpeas, navy beans, cannellini beans, or even lentils.
- Add grains – Farro or quinoa can make this even more filling.
- Make it vegan – Omit the parmesan or use a dairy-free alternative such as nutritional yeast in the dressing (I haven’t tried this one so if you do, let me know how it turns out!).
- Add a protein – Toasted almonds or chopped grilled chicken can make the best tuscan salad recipe even more hearty.
Storing the Best Tuscan Kale Salad
Store leftover salad in an airtight container in the fridge for up to three days. You may want to toss in a bit of extra virgin olive oil, lemon juice, and a pinch of parmesan to liven it up.
Make Ahead: Make the dressing and chop the veggies in advance, assembling when you want to serve.
Top Tip
I have two tips to make this salad the best!!
- When chopping the artichokes and sun-dried tomatoes, remove any piece that is too tough to cut through!! If a knife can’t do it, neither will your teeth!
- Place the canned beans, artichokes, and sun-dried tomatoes in the fridge a few hours before making this salad, so all ingredients are cold when you serve it up!
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