Greek Kale and Feta Salad
Why this recipe works
- Fast to assemble: Everything is chopped and tossed without cooking, making it practical for a quick lunch or side dish.
- Bright, savoury balance: Lemon juice cuts through the olive oil and feta, while oregano adds a familiar herbaceous Greek-style note.
- Holds well after dressing: Kale is sturdier than delicate salad leaves, so it softens rather than wilts as it sits.
Get the most out of this recipe
Texture tips
- Massage the kale properly: Work the salt into the shredded leaves until they darken and feel softer; this removes toughness and helps the dressing cling.
- Keep the feta fresh: If preparing the salad ahead, add the feta just before serving so it stays crumbly rather than breaking down into the dressing.
Ingredient notes
- Use firm, ripe tomatoes: Tomatoes with good flavour but a firm texture hold their shape better when tossed with the kale and dressing.
- Choose a good olive oil: Because the dressing is uncooked and simple, extra-virgin olive oil has a noticeable impact on the final flavour.
- Oregano options: Dried oregano gives a more classic, concentrated flavour, while fresh oregano tastes softer and greener.
Make-ahead tips
- Dress the kale in advance: The kale can be dressed ahead of time, as the lemon and salt continue to soften the leaves without making them collapse.
- Add delicate ingredients later: For the cleanest texture, keep the feta separate and toss it through just before eating.
- Refresh before serving: After chilling, toss the salad well and add a little extra lemon juice or black pepper if the flavours need lifting.
Serving ideas
- Serve with grilled mains: The lemony dressing and salty feta pair well with grilled chicken, fish, lamb or vegetable skewers.
- Make it more substantial: Add chickpeas, olives or toasted pitta pieces for extra texture and a more filling salad.
Equipment you'll need
Ingredients
Instructions
- Remove any tough kale stems, then finely shred the leaves and put them in a large bowl. Sprinkle over the fine sea salt and massage the kale with your hands for 1 to 2 minutes until darker, softer and slightly glossy.
- Finely grate a little lemon zest into the bowl, then squeeze in the lemon juice. Whisk in the extra virgin olive oil, dried oregano and black pepper until well combined.
- Dice the cucumber and tomatoes, then thinly slice the red onion. Add them to the bowl and toss thoroughly so everything is evenly coated in the dressing.
- Crumble the feta cheese over the top and give the salad one gentle final toss, or leave the feta on top for a cleaner look. Taste and adjust with a little more lemon juice, salt or black pepper if needed.
Recipe notes
Tips
- Massaging the kale with fine sea salt is the key step: it softens the leaves so the salad stays tender even after it sits.
- For the best texture, cut the cucumber and tomato into similar bite-sized pieces so they mix evenly with the shredded kale.
- If serving later, keep the feta cheese separate and crumble it over just before eating to keep it bright and crumbly.
Substitutions
- Replace dried oregano with fresh oregano for a softer, greener flavour.
- Replace lemon with lime for a sharper, more aromatic citrus dressing.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge for up to 2 days. The salad will soften as it sits; toss well before serving and add a squeeze of lemon to freshen it up.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Milk
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