Serves = 8
- 3 tablespoons extra-virgin olive oil
- 1 bunch kale, cut leaves from stem, discard stems and finely slice leaves
- 4 roma tomatoes, diced
- 1 small red onion, remove ends and papery skin then finely chopped
- 1 bread stick, thickly sliced
- 1 tablespoon balsamic vinegar
- Salt and pepper