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  • Writer's pictureThe Farmer's Wife

Greek Kale Salad with Lemon Olive Oil Dressing


1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

1 pint cherry or grape tomatoes halved

1 cucumber seeded and diced

1/2 red onion thinly sliced

1/2 cup crumbled feta cheese


1/2 cup extra virgin olive oil

1/4 cup lemon juice

1 garlic clove minced

1 teaspoon dried oregano

Salt and pepper to taste

To make the dressing: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving.

Prepared and dressed salad can be stored in the fridge for up to 48 hours.

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