Mediterranean Kale Salad with Kalamata Olives and Feta is one of my go-to salad. It is so refreshing, especially when served cold. You can have this salad on its own or pair it with your favorite protein.
Preparing this salad only takes a few minutes. Chop all the vegetables, add the grape tomatoes, Kalamata olives, feta, and stir-in the lemon juice and olive oil mixture, and you’re done. Serve it with some protein like roasted lemon-pepper chicken for a delightful meal.
This salad can stay in the fridge for 2 days and stays crisp better than lettuce.
On a busy weeknight, here are two salads that are easy to prepare: Persimmon Pomegranate Salad or Pomegranate Kale Salad.
Tips
When using kale in salads, it's best to squeeze or massage it with your hands to tenderize the leaves. Kale leaves are naturally very curly and coarse, but massaging them helps soften them.
I first heard about kale years ago but never paid much attention to it until a co-worker brought kale chips that were surprisingly good. She advised me to massage the leaves when using it in salad, which made me laugh at first, thinking she was joking. However, when I googled it, she was right. So, don’t laugh - give it a try and google it yourself.
Kale is also great when added to soup. I made wonton soup and added kale to it, and it turned out good. Some might say, "You don’t add kale to wonton soup". Please try it – you might change your mind. You can always tweak a recipe to suit your taste.
Mediterranean Kale Salad with Kalamata Olives and Feta is incredibly good and refreshing. I adore olives - I eat them like chocolate.
If you’ve never tried kale before, give this salad a shot. It's easy and quick to make. Enjoy!
Try other refreshing salads
Mixed Greens Chickpea Salad
Filipino Singkamas Salad
Korean Seasoned Bean Sprouts (Kongnamul Muchim)
Recipe
Mediterranean Kale Salad with Kalamata Olives and Feta
Ingredients
- 2 cups kale chopped
- ½ cup cucumber sliced
- ¼ cup yellow zucchini sliced
- ¼ cup green zucchini sliced
- ¼ cup red bell pepper sliced
- 3 tablespoons red onion sliced
- 15 pieces grape tomatoes
- ¼ cup kalamata olives
- 2-3 tablespoons feta
- 2 tablespoons olive oil
- ½ lemon or 2 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- In a large bowl, add chopped kale and a tablespoon of lemon juice. Squeeze or massage kale with your hand for about 2-3 minutes. This will tenderize the kale. Set aside.
- Slice or cut the red onion, cucumber, red bell pepper and zucchini. Add to the bowl with the kale.
- Add grape tomatoes, Kalamata olives and feta to the mixture.
- Mix lemon juice and olive oil. Pour mixture into salad.
- Salt and pepper to taste.
- Serve cold.
Notes
Nutrition
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