Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Kale Salad with Lemon Olive Oil Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 83 reviews

  • Author: Ezabella
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A vibrant and healthy Greek Kale Salad featuring finely chopped kale, juicy cherry tomatoes, refreshing cucumber, tangy red onion, briny olives, and creamy feta cheese, all tossed in a zesty lemon olive oil dressing. Perfect as a refreshing side or light main dish, this salad is quick to prepare and packed with fresh Mediterranean flavors.

Ingredients

Salad Ingredients

  • 1 large bunch (about 10 ounces or 3-4 cups) kale leaves, finely chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 cucumber, seeded and diced
  • 1/2 red onion, thinly sliced
  • 1/4 cup olives, sliced
  • 1/2 cup crumbled feta cheese

Lemon Dressing Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the dressing: In a small to medium mixing bowl, combine the extra virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk thoroughly until the ingredients are well emulsified and combined into a smooth dressing.
  2. Assemble the salad: In a large bowl, add the finely chopped kale, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and sliced olives. Pour the prepared lemon olive oil dressing over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated with the dressing.
  3. Finish and serve: Sprinkle 1/2 cup crumbled feta cheese over the top of the tossed salad. Optionally, add a bit more feta for garnish before serving to enhance the creamy, tangy flavor. The salad can be eaten immediately or chilled for up to 48 hours in the refrigerator for flavors to meld.

Notes

  • Remove cucumber seeds to prevent excess moisture in the salad.
  • For a milder onion flavor, soak sliced red onions in cold water for 10 minutes before adding.
  • This salad can be stored, covered, in the refrigerator for up to 48 hours, but is freshest when eaten the same day.
  • Use good quality extra virgin olive oil and fresh lemon juice for best flavor.
  • Optional: Add a sprinkle of fresh chopped parsley or mint for extra freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek

Find it online: https://kitchenloving.com/greek-kale-salad-with-lemon-olive-oil-dressing-recipe/