Kale may be an old food fad, but it remains one of my favorite foods. The trick with kale is it needs some time to soften up. The best way to do this is to chop it finely and dress it with an acidic vinaigrette and rub it into the leaves. Then let it sit for a bit while you prepare the remaining ingredients so it can continue to soften up.
This is especially good served with homemade Naan bread and some lemon grilled chicken… and maybe some hummus too. 🙂
GREEK KALE SALAD
1 bunch kale, stem removed and finely chopped
1 cup cucumber, peeled, seeded, and diced
1 1/2 cups cooked chickpeas (if using canned, drain and rinse well)
1 1/2 cups diced tomatoes (or halved grape or cherry tomatoes)
1/4 cup finely diced red onion
1/2 cup sliced olives
1/2 cup crumbled feta cheese
Vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
Place vinaigrette ingredients in a jar and shake well to combine (You can also blend in a blender or whisk together in a bowl).
Toss the kale with the vinaigrette and massage into the leaves.
Prepare the remaining salad ingredients while the kale softens. Toss all together.
Ingredients
- 1 bunch kale, stem removed and finely chopped
- 1 cup cucumber, peeled, seeded, and diced
- 1 1/2 cups cooked chickpeas (if using canned, drain and rinse well)
- 1 1/2 cups diced tomatoes (or halved grape or cherry tomatoes)
- 1/4 cup finely diced red onion
- 1/2 cup sliced olives
- 1/2 cup crumbled feta cheese
Vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Place vinaigrette ingredients in a jar and shake well to combine (You can also blend in a blender or whisk together in a bowl).
- Toss the kale with the vinaigrette and massage into the leaves.
- Prepare the remaining salad ingredients while the kale softens. Toss all together.
