Greek Kale Salad

Makes 6-8 servings


  • 2 bunches green kale
  • 2 Tbsp. olive oil, divided
  • 4 oz. roasted red peppers, chopped
  • 4 oz. feta cheese, crumbled
  • 1/2 cup Kalamata olives, chopped
  • 1 tsp. dried oregano
  • 1 Tbsp. red wine vinegar
  • Salt and black pepper, to taste


  1. Wash kale by soaking in cold water for 5-10 minutes. Shake and pat dry. Remove leaves from tough stems.
  2. Drizzle 1 Tbsp. olive oil over kale and massage it into the leaves. Rip leaves into bite-sized pieces.
  3. Add next three ingredients to kale.
  4. In a small bowl, combine remaining oil, vinegar, oregano, salt and pepper. Whisk thoroughly, then mix into salad.

Recipe inspired by Tyler Brummer

Photo credit: Edible Blue Ridge

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