Massaged Kale makes a bed for a salad inspired by crunchy Greek salad with an oregano spiked dressing. The best part about this salad is the kale leaves hold up dressed for at least 2 days. —Early Morning Farm
a bunch of kale lovers
6 - 8
kale leaves, stems removed, thinly sliced
tomato, sliced into thin wedges
red or yellow bell pepper, sliced into strips
diced feta cheese
kalamata olives, pitted and sliced in a half
Place the kale in a large bowl with 1/2 teaspoon salt, 1 tablespoon olive oil, and 1 teaspoon red wine vinegar. Use clean hands to massage the ingredients into the kale, mixing for about 1 full minute.
Whisk together the dressing ingredients, and toss with the kale. Transfer the kale to a platter and arrange the remaining ingredients over the top. Serve at once.