Fresh, bright, and hearty — with crunchy vegetables, briny feta, and a lemony herb dressing that works beautifully with kale.
INGREDIENTS
Salad—
- 1 large bunch of kale, stems removed and chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/3 cup olives (kalamata preferred)
- 1/3 cup crumbled feta cheese
- Optional: chickpeas for extra protein
Lemon Herb Dressing—
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper
INSTRUCTIONS
Prep the kale. Wash and dry the kale well. Add a small drizzle of olive oil and a pinch of salt, then massage for 1–2 minutes until slightly softened.
Make the dressing. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Assemble. Combine kale, cucumber, tomatoes, onion, olives, and feta. Pour over dressing and toss well. Let it sit for about 5–10 minutes before serving so the kale absorbs the flavors. Optional: add grilled chicken, tuna, or toasted nuts.