This colorful and delicious Greek-style salad will leave you wanting more because it’s got so much goodness, some crunch from the kale and it’s so healthy for you. And guess what- It takes 10 minutes to make!
It’s super easy to make this fresh dressing, you’ll be so happy you did!
Usually if I am given a choice between a salad and a pasta, I go for the pasta. For whatever reason. Maybe it’s because I underestimate the flavor of the salad? I have no idea.. This salad was so colorful and I think it made it that much more fun to eat! I will definitely be making it again!
I think you can definitely add more veggies if you want, olives, even chickpeas.. whatever you like! If you are doing Whole30 just eliminate the feta cheese.
Ingredients
- 1 bunch kale leaves, roughly chopped
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 2/3 cup Kalamata olives, pitted, halved
- 2/3 cup crumbled feta cheese
- garlic parsley vinaigrette (see below)
- Garlic Parsley Vinaigrette:
- 1/2 cup light olive oil
- 1/4 cup dried parsley leaves
- Juice from 2 lemons
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, combine dressing ingredients.
- In a large bowl, add salad ingredients and mix.
- Top salad with desired amount of dressing.
- Serve cold.
Notes
Adapted from Gimme Some Oven
