Salad is always on repeat in this house, whether it’s for lunch or dinner. Greek salad is one of my all time favorites, right next to Caesar! I like to make sure my greens are nutrient dense, so lately I’ve been on a Kale kick. It’s the perfect superfood to fill you up! I love this recipe because it appeals to a variety of diets. Chickpeas and farro make this Greek salad hearty and filling if you are plant based. It also appeals to non dairy diets, just take out the feta. I could easily be satisfied without any other protein but my husband always needs a little something extra. To accommodate I love topping it with grilled chicken or shrimp. This salad is loaded with different textures and fresh ingredients making each crunchy bite delicious!
What’s in it?
I’m keeping it simple and sticking to tried and true Greek Salad ingredients. For veggies alongside the kale we’ve got crisp cucumbers and red onion for some zip. Cherry tomatoes are always great for some color and a touch of sweetness. Chickpeas are one of my go to salad toppers, they’re such a great plant based source of protein. Adding cold cooked grains to any salad is great for nutrients, texture and filling you up! Farro is a wonderful alternative to refined grains, packing lots of protein, fiber and vitamins. Tangy feta and salty Kalamata olives are a must for me. Finally a little spice goes a long way, I love pepperoncini for my kick.
Dressing:
My Greek dressing is super easy to throw together but feel free to use store bought if you prefer! Whisk together fresh lemon juice, some good extra virgin olive oil, red wine vinegar and a little water for the base. Throw in salt, pepper, garlic powder and oregano and you’re good to go!
How to massage kale…
If you buy pre cut kale like me you can skip this first step and jump to step 2.
- Remove kale from stem, chop and rinse.
- Add kale to a medium bowl, drizzle with olive oil, sprinkle with salt.
- Massage with hands until kale is tender.
Other salads you might like:
This Kale Greek Salad is simple, refreshing and filling! A great lunch or dinner choice and can be topped with your favorite protein!
Ingredients
- 8 ounces fresh kale, chopped and massaged
- 1 cup English cucumber, quartered and sliced
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1 cup cooked farro, cooled
- 1/4 cup feta cheese
- 1/2 cup Kalamata olives
- Pepperoncini, for garnish
Dressing:
- 2 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 1 tablespoon water
- 2 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
- 1 pinch black pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon garlic powder
Instructions
- Mix all salad ingredients in a large bowl.
- In a small bowl whisk together dressing ingredients, drizzle over salad and toss. Serve immediately or leave dressing on the side.
Nutrition: Yield: 1 serving, Amount Per Serving: Calories: 334 Total Fat: 18g, Saturated Fat: 2g, Cholesterol: 2mg, Sodium: 361mg, Total Carbohydrate: 36g, Fiber: 6g, Sugars: 3g, Protein: 9g
