Description
A fresh and healthy Greek salad featuring nutrient-packed kale, crisp cucumbers, ripe tomatoes, Kalamata olives, tangy feta cheese, and a zesty lemon-oregano dressing.
Ingredients
6 cups kale leaves, ribs removed and chopped
1 medium cucumber, diced
2 medium tomatoes, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Place the chopped kale in a large salad bowl.
Drizzle 1 tablespoon of the olive oil over the kale and massage the leaves with your hands for about 2 minutes until they soften and darken in color.
Add the diced cucumber, diced tomatoes, Kalamata olives, crumbled feta cheese, and thinly sliced red onion to the bowl with the kale.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, fresh lemon juice, dried oregano, salt, and black pepper until well combined.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Serve immediately or refrigerate for up to 1 hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes