Kale Greek Salad

5 from 1 vote

Imagine a salad that's as nutritious as it is delicious, enter Kale Greek Salad, we have blended hearty kale with the vibrant elements of a Greek salad.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Greek

Keyword: Greek Kale Salad, Greek Salad with Kale

Difficulty: Easy

Diet: Gluten free, Keto, Low Carb, nut free, Vegetarian,

Servings: as a side

Calories: 183kcal

Author: Anastasia Papapetros

Ingredients

For the salad

4 cups shredded kale (½ a medium bunch of kale weighing 180 grams / 6.35 ounces)
2 medium heirloom or vine ripened tomatoes (approximately 300 grams / 10.6 ounces)
2 small Lebanese or Persian cucumbers (approximately 160 grams / 5.65 ounces)
1 medium bullhorn pepper (approximately 180 grams / 6.35 ounces)
1 small red onion (approximately 160 grams / 2.10 ounces)
⅓ cup pitted Kalamata olives
120 grams feta
1 teaspoon dried Greek oregano

For the vinaigrette

¼ cup extra virgin olive oil
¼ cup red wine vinegar
3 tablespoons grated ripe tomato
½ clove garlic (minced)
½ teaspoon
dried Greek oregano 
Sea salt and cracked black pepper

Instructions

Prepare Kale

Wash your kale under cold running water.
Either rip the leafy parts of the kale from the ribs or cut them off with a knife, then discard the ribs.
Finely shred your kale leaves.4 cups shredded kale
Place all the vinaigrette ingredients in a glass jar, season and shake to emulsify. ¼ cup extra virgin olive oil, ¼ cup red wine vinegar, 3 tablespoons grated ripe tomato, ½ clove garlic, ½ teaspoon
dried Greek oregano 
, Sea salt and cracked black pepper.
Place your kale leaves in a large mixing bowl, add some salt, pour over the vinaigrette and gently rub the leaves together for approximately 3-5 minutes to soften the kale for a more palatable salad.
Please don’t overdo it, as you don’t want your kale to turn to mush.

Prepare Remaining Ingredients

Wash and trim all your vegetables. Cut the tomatoes and onions into rough wedges. 2 medium heirloom or vine ripened tomatoes, 1 small red onion
Peel alternate strips of green in your cucumbers and then cut into rounds. 2 small Lebanese or Persian cucumbers
Remove the core and seeds of the bullhorn and cut into rounds. 1 medium bullhorn pepper
Cut the feta into bite sized cubes. 120 grams feta

Assemble the Salad

Place all your chopped ingredients in a large mixing bowl, add the olives and feta, then season with salt and pepper. ⅓ cup pitted Kalamata olives, ½ teaspoon
dried Greek oregano 
, Sea salt and cracked black pepper.
Toss your salad until well combined, taste and adjust seasonings according to your liking.

Video

Nutrition