Greek Kale Salad

5 min Cook
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 I love the flavor and texture of kale, however, it helps if you soften the kale first, using either lemon or salt.  

In other words, after you chop or slice your kale, place it in a bowl and either sprinkle salt or the juice of 1/2 a lemon.  Then mix well and let it sit for 10 minutes.  It softens it up, instead of chopping it and eating it directly.  

I will use the entire leaf if I am cooking this type of kale, otherwise, I remove the stem.  Here’s how: 


Using the point of your knife, run your knife along the vein for a nice clean cut.  

You can either discard your stems (God forbid) or save them for homemade vegetable stock.  


You can either use lemon or salt to soften the leaves.  I used the juice of 1/2 a lemon for this recipe and I let the kale sit for 10 minutes. 

For this recipe, I used cherry tomatoes, a Persian (or mini) cucumber, Greek Pepperoncini peppers, Kalamata olives, Feta cheese, and dried oregano.  Use my Greek Vinaigrette dressing for this salad recipe.  


Kale Salad with Feta

Kale Salad with Feta

There are many flavors in this salad that range from the strong kale to the salty Feta all topped with my Greek vinaigrette dressing.
prep time
10 min
cooking time
5 min
total time
15 min


  • Mixing bowl


  • 6 large Lacinato (or Dinosaur) Kale – (Approx. 85 grams)

  • 1 Persian cucumber.

  • 6 Cherry tomatoes, cut in half

  • 6 Kalamata Olives, sliced

  • 2 ounces (57 grams) Feta Cheese, crumbled

  • 6 mild Greek pepperoncini peppers, sliced

  • 6 Kalamata Olives, sliced

  • 1 Tsp. oregano

  • ½ Tsp. salt

  • Juice of ½ a lemon

  • Fresh Ground Pepper to Taste

  • Greek Keto Vinaigrette Dressing


Wash the Kale and cut away the stems. Then cut the kale into strips and put it in a large mixing bowl. Sprinkle the juice of 1/2 of a lemon over the kale and mix well. Let it sit for 10 minutes. This helps soften the Kale. You can use salt instead of lemon to do the same thing.
Cut the cucumber in half, lengthwise, then slide. Add to the Kale.
Then add the chopped Kalamata olive, Greek Pepperoncini peppers, cherry tomatoes, Feta cheese, and oregano.
Add the dressing and mix well. Add the fresh ground pepper and serve.
Enjoy! Bon Appetit! Kali Orexi!


Use the Greek Vinaigrette Salad dressing. This salad can serve 1 person as a main meal or 2 people as a side salad. It is easy to double if you are having company.

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Sauces & Dressings

Greek Vinaigrette Salad Dressing

5 min Cook