Chopped Kale Greek Salad
Recipe GLPRd0df3bf29ac669
A vibrant, hearty Mediterranean salad featuring finely chopped kale tossed with chickpeas, fresh vegetables, tangy Kalamata olives, and creamy feta cheese, all brought together with a bright garlic and lemon vinaigrette infused with oregano and red wine vinegar.
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Ingredients
1 large bunch (about 10 ounces) kale leaves, finely chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cucumber, seeded and diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
2/3 cup Kalamata olives, pitted
2/3 cup crumbled feta cheese
2 garlic cloves, pressed or finely chopped
3 Tbsp. red wine vinegar
3 Tbsp. freshly squeezed lemon juice
1/2 cup olive oil
1 tsp. dried oregano
1/4 cup fresh parsley leaves, finely chopped
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
Directions
In a large mixing bowl, combine the finely chopped kale, drained chickpeas, diced cucumber, halved cherry tomatoes, sliced red onion, pitted Kalamata olives, and crumbled feta cheese.
In a separate small bowl, whisk together the pressed garlic, red wine vinegar, freshly squeezed lemon juice, olive oil, dried oregano, fresh chopped parsley, sugar, salt, and black pepper until well blended and the dressing is emulsified.
Pour the prepared vinaigrette over the salad ingredients in the large bowl.
Toss everything together thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if desired.
Serve immediately or allow the salad to rest for 10-15 minutes to let the flavors meld together.
