Kale Greek Salad

Finishing up April’s blog on Celeriac was a little tough. Not due to the subject but rather my work schedule. I’ll follow up with another celeriac recipe in the fall when the root is fresh and everyone feels more like a root vegetable recipe.

For now we are moving on and embracing spring! Kale is our vegetable of the month for May.

I have already heard plenty of feedback amongst my clients and friends on their feelings on kale. Jason for example hates it.  However I have to say has been quite the sport when testing recipes! In fact I think I have found one recipe in particular that will become a regular addition to our diets.

I also decided to not feature sautéed kale. For one, it is super simple and really does not need a a whole recipe dedicated to it. Just add a couple of tablespoons to a saucepan on medium high heat. Throw in some minced garlic for 1-2 minutes. Then add 1/2 cup of water and about a pound of kale, cover and cook for 5 minutes. Add your favorite herbs and spices and  that’s it! 

Instead, this first kale recipe is my all time favorite kale salad. In fact, I call it my Crack Kale salad because I literally can not stop eating it.  In reality it really is a Greek Kale Salad.

Full disclosure I got the original recipe off of another blog years ago and cannot remember which one. However, I have changed it and added ingredients so I don’t believe it resembles that original recipe, which I can’t find! 


So let’s get started….

Start with a bunch of Lacinato kale. Cut stems away and slice int small strips. Place into a large bowl.

Next, add the 1 tablespoon of olive oil, 1/4 tsp of salt and pepper to the kale.

Massage the kale for a couple minutes. This helps to soften the kale and aids with flavor.

Next add in the following

  • 1/4 cup Kalamata Olives, sliced
  • 1/4 cup Tomatoes, cut in half (I prefer the Village Marzano Tomatoes from Trader Joes. See picture below. Any small tomato will do.)
  • 1/2 cup Cucumber, peeled and cut into cubes
  • 1/2 cup canned Garbanzo beans, drained and rinsed
  • 1/4 cup Red onion. diced
  • 1/4 cup Feta cheese (I prefer the Goat’s milk variety at Trader Joes but any will do.)


Time to make the dressing! 

In a small bowl combine:

  • 2 Tbsp Olive oil
  • 1 Tbsp Apple cider vinegar
  • A pinch or two of  red pepper flakes, depends how spicy you like your dressing!
  • 1 tsp mustard
  • A dash of salt and pepper

Whisk together.

Now if I’m in a hurry and need to get to work I don’t measure but I guesstimate amounts of these ingredients. Throw them  into a small dressing container and shake it all together once I’m ready to add it to the salad at work. 


The great thing about kale is it holds up really well. This salad will last for 2-3 days.


Toss the dressing with the salad and enjoy!

If you need a little more protein you can always add some grilled chicken.

Next week we will explore the many benefits of kale plus our new favorite kale recipe!

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