Mediterranean Kale Salad with Kalamata Olives and Feta is one of my go-to salad. It is so refreshing especially when served cold. Chop all the vegetables, add the grape tomatoes, Kalamata olives, feta and stir-in the lemon juice and olive oil mixture and you’re done. Serve it with some protein like roasted lemon-pepper chicken for a healthy, delightful meal. When making this salad, it can stay in the fridge for 2 days. It stays crisp better than lettuce.
When using Kale in salads, it is best to squeeze or massage it with your hands to tenderize it. Kale leaves are very curly and coarse. By massaging it, it soften the leaves. I’ve heard about kale years ago but never paid much attention to it until a co-worker brought kale chips and they were good. She told me, when using it in salad that I need to massage the leaves. I started laughing thinking she was joking me. I googled it and she was right. So please don’t laugh. Google it.
Kale is high in nutritional value and it is also good when added to soup. I made wonton soup and added it and it was actually good. Someone might say, You don’t add kale to wonton soup. Please try it – you might change your mind. You can tweak a recipe to your liking.
Wow, I been having vegetables 3 days in a row. When I go on vacation and come back I seem to eat more veggies. If you read my previous post, Korean Seasoned Bean Sprouts, I have mentioned I was in the Philippines on vacation. When I was there, vegetables were not on my list of food to eat. BTW, I have posted beautiful pictures of Palawan, Philippines. I am promoting Palawan since it is a beautiful, relaxing and peaceful place to visit. People are so courteous, polite and friendly. If you plan to use a travel agency, make sure to read reviews about your accommodations. We met 2 backpacker foreigners who were not so happy.
I want to share more beautiful images from my vacation. Here’s a gorgeous sunset at Morong, Bataan Philippines.
Mediterranean Kale Salad with Kalamata Olives and Feta is so good and refreshing. I love olives and I eat it like chocolate. I can have pizza with only olives and I’m happy. A good friend of mine from Greece, another beautiful place, took me to Kalamata, Greece and the place was surrounded with olive trees. I was young and not thinking I threw my cigarette butt out the car. He said, please don’t do that again you might burn the whole place. From then on, I became conscious about it.
If you’ve never had kale before try this salad. It is easy and quick to make. Enjoy!
No video to go with this posting. It’s all about cutting and dicing vegetables and tossing it all together. You can do it!
How to Make Mediterranean Kale Salad with Kalamata Olives and Feta
- 2 cups kale chopped
- 1/2 cup cucumber sliced
- ¼ cup yellow zucchini sliced
- ¼ cup green zucchini sliced
- ¼ cup red bell pepper sliced
- 3 tablespoons red onion sliced
- 15 pieces grape tomatoes
- 1/4 cup kalamata olives
- 2-3 tablespoons feta
- 2 tablespoons olive oil
- ½ lemon or 2 tablespoons lemon juice
- Salt & pepper to taste
In a large bowl, add chopped kale and a tablespoon of lemon juice. Squeeze or massage kale with your hand for about 2-3 minutes. This will tenderize the kale. Set aside.
Slice or cut the red onion, cucumber, red bell pepper and zucchini. Add to the bowl with the kale.
Add grape tomatoes, Kalamata olives and feta to the mixture.
Mix lemon juice and olive oil. Pour mixture into salad.
Salt and pepper to taste.
Salad can stay crisp in the fridge for 2 days.