Kale Greek Salad

By Early Morning Farm
August 28, 2015
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Author Notes: 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

Serves: a bunch of kale lovers

  • 6 - 8 kale leaves, stems removed, thinly sliced
  • 1 tomato, sliced into thin wedges
  • 1 red or yellow bell pepper, sliced into strips
  • 1/2 cup diced feta cheese
  • 1/3 cup kalamata olives, pitted and sliced in a half
  • 5 tablespoons olive oil, divided
  • 1 1/2 tablespoons red wine vinegar, divided
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, minced or grated
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon dried oregano
  1. 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.
  2. 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.

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