Kale Greek Salad
This simple kale greek salad is vibrant and PACKED with flavour! A simple and tasty salad to enjoy on repeat all summer long!
Servings 4
Calories 233kcal
Ingredients
- 2 cups Curly Kale or cavolo nero
- ½ Whole Cucumber
- 1 Red Bell Pepper
- ½ Red Onion or brown onion
- ½ cup Baby Plum Tomatoes or cherry tomatoes
- 150 grams Feta Cheese can sub tofu for vegan option
- ¼ cup Olives green, black, or kalamata
For the dressing:
- 3 tbsp Extra Virgin Olive Oil
- 1 tbsp Balsamic Vinegar
- ¼ tsp Dried Oregano
- Salt + Pepper to taste
Instructions
- Using a spoon, prepare the dressing in a small bowl by stirring together the olive oil, balsamic vinegar, dried oregano and salt and pepper.
- Prepare the kale by removing any tough stems and membranes and cutting into small chunks. Transfer to a large salad bowl.
- Pour about 2 tbsp of the dressing onto the kale and use your hands to 'massage it'. Rub the dressing into the leaves with your fingers to soften the kale and remove bitterness. Taste the kale to make sure you are happy with it - if it's too tough for your liking, massage a little more.
- Prepare the remaining ingredients: slice the cucumber into quarter-circles, the red bell pepper and feta into chunks, the red onion into strips, the plum tomatoes into halves or quarters, and the olives into halves. You can slice the ingredients as you wish, but its a good idea to keep everything roughly the same size.
- Add the sliced cucumber, red bell pepper, tomatoes, olives, onion and feta to the kale along with the remaining salad dressing. Stir together with a large spoon and enjoy!
Video
Notes
- Vegan or dairy free? Substitute the feta for a dairy-free alternative or use firm tofu!
- This salad will store in an airtight container in the fridge for 3 days. The flavours only get better over time!
Nutrition
Serving: 1serving | Calories: 233kcal | Carbohydrates: 8.6g | Protein: 7g | Fat: 20g | Saturated Fat: 7.3g | Cholesterol: 33mg | Sodium: 652mg | Fiber: 2.1g | Sugar: 5g