This is a great no-meat alternative meal. I crave this salad weekly. The oil to salad or lemon to oil ratios are the trick. Master these and you’ve got something.
Whisk olive oil and garlic together in a bowl; let rest until flavors blend, at least 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper.
Bake bread in the preheated oven until toasted, about 5 minutes.
Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top; toss to coat completely.
Per Serving: 563 calories; protein 14.2g; carbohydrates 30.2g; fat 44.9g; cholesterol 24.6mg; sodium 544.9mg.