Shredded Kale Salad With Tomatoes, Olives + Feta Recipe

Name: Shredded Kale Salad With Tomatoes, Olives + Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8-10 large Tuscan/Lacinato/Red Kale Leaves; 2 Tbsp. extra virgin olive oil; 1/4 tsp. sea salt and fresh ground pepper; 3 Tbsp. fresh dill and/or mint; 1 Tbsp. apple cider vinegar; 1 teaspoon mustard; pinch of red pepper flakes; 2-3 ounces sheeps milk feta; few handfuls of sun gold or other baby tomatoes, halved; 1/3 cup pitted and chopped olives, kalamata or other favorite; 1/4 of a red onion, minced

Servings: persons

8-10 large Tuscan/Lacinato/Red Kale Leaves
2 Tbsp. extra virgin olive oil
1/4 tsp. sea salt and fresh ground pepper
3 Tbsp. fresh dill and/or mint
1 Tbsp. apple cider vinegar
1 teaspoon mustard
pinch of red pepper flakes
2-3 ounces sheeps milk feta
few handfuls of sun gold or other baby tomatoes, halved
1/3 cup pitted and chopped olives, kalamata or other favorite
1/4 of a red onion, minced

1
Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons (alternatively, just go at it with a chop to get teesy pieces). Put the kale in a large salad bowl. Drizzle in 1 Tbsp. of the oil, salt, pepper and roughly rip up the dill/mint with your hands and add that in too. Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and red onion and toss again. Add more of whatever you wish to taste.
2
Because kale is pretty sturdy, I find this salad can keep covered in the fridge for a day or two. Totally worth making a double batch.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8-10 large Tuscan/Lacinato/Red Kale Leaves, 2 Tbsp. extra virgin olive oil, 1/4 tsp. sea salt and fresh ground pepper, 3 Tbsp. fresh dill and/or mint, and more.

Yes, Shredded Kale Salad With Tomatoes, Olives + Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shredded Kale Salad With Tomatoes, Olives + Feta

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