One of my favorite cuisines is Greek food. I absolutely love the different taste palettes it offers and how flavorful each dish is; I am always left wanting more. A short while ago, I went to an amazing Greek restaurant and had the most memorable experience. It had an intimate setting on the outside patio with beautiful string lights and live music; it was absolutely perfect. The food was absolutely perfect and I have always been very picky about Mediterranean food, but this surpassed all of my standards.
We started off with the popular Greek salad and it did not disappoint at all. Though the ingredients were everyday ingredients we use in our cooking, in this salad they tasted completely different with an amazing unified flavor. Since that day, I have been making Greek salad quite often and love every bit of it each time.
For the longest time, I HATED kale, but to be fair I never really gave it a chance. On one of our many first dates, my husband took me to True Food Kitchen in Miami. My entreé came with a side of sweet potatoes and kale salad. Although I was skeptical about the kale salad, my husband insisted I try it, so I did and I have been obsessed with kale since that day.
My favorite part about this salad is how fresh it tastes, perfect for a light lunch or dinner. This is one of those salads you can easily make ahead and store the dressing in a small mason jar for later- great for taking to work as well.
You can definitely modify this salad however you like, mixing a combination of different ingredients. I usually use this particular recipe as a base and add on to it with different spices or vegetables. Olives are a big part of Greek salad but I’m not overly fond of them so I’ll sometimes add in cooked chickpeas instead, you can modify however you like. 🙂
4 cups fresh Kale
1/2 red onion, thinly sliced
1 cup Cherry Tomatoes, cut in halves
1 cup English Cucumbers, cut in quarters
1/2 cup Feta Cheese
1 Tbsp Fresh Ground Pepper
For the Dressing:
1 Tsp Salt
1/2 cup Olive Oil
Juice of 2 fresh Lemons
1 1/2 Tbsp Red Wine Vinegar
3 cloves Garlic, minced
- For the dressing: Add all ingredients in a mason jar and shake well to make sure all ingredients are well combined.
- For the salad: In a large salad bowl, add in all the salad ingredients and give it a good toss.
- Pour the dressing over the salad and toss well.
- Cover the prepared salad with plastic wrap and let it sit in the fridge for about 20-25 minutes. This really helps all the flavors soak in together with the kale.
- Serve and Enjoy 🙂