Summer is the official season for enjoying fresh salads. It’s also the time for reaping the benefits of having your very own vegetable garden. We have an abundance of kale growing in our garden at the moment, so I wanted to take advantage of this prolific vegetable. This versatile superfood can be consumed both raw and cooked.
Kale is one of the most nutrient-dense green, leafy, cruciferous vegetables and is in the same family as broccoli, cauliflower, Brussels sprouts, and cabbage. This leafy green vegetable may offer a range of health benefits for your body, including managing blood pressure as well as protecting against cancer and type 2 diabetes. It is easy to grow and thrives in cooler weather. We can usually keep our kale growing well until the first heavy frost. This is even better because this event gives the kale a sweeter taste afterward. Now, if our other growing veggies would only catch up, we’d be in great shape. We had to purchase the tomatoes and cucumbers from the grocery store because they have yet to keep up with the growth of our kale. You may ask yourself, why is she talking this veggie up so much? It will all make sense in a bit.
We have all enjoyed or at least have heard of the Greek salad. Well, this particular Greek salad has all of the usual ingredients, but with a twist; the use of kale instead of lettuce. Not only does kale taste delicious in combination with the other flavor-packed ingredients, but it won’t get soggy similar to that of other lettuces. This tasty salad will hold-up in the fridge for two days, even dressed with the lemon olive oil dressing.
Greek Salad Ingredients
1 Large Bunch of Kale Leaves, About 10 Ounces or 3 to 4 Cups, Finely Chopped
1 Pint Cherry or Grape Tomatoes Halved
1 Cucumber Seeded and Diced
1/2 Red Onion Thinly Sliced
1/2 Cup Crumbled Feta Cheese
Lemon Olive Oil Dressing Ingredients
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Lemon Juice
1 Garlic Clove Minced
1 Teaspoon Dried Oregano
Salt & Pepper to Your Taste
Prepare the Dressing
In a medium mixing bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until all of your ingredients are combined.
Chop the Ingredients
Chop all of your salad ingredients and then combine all of the ingredients in a large bowl.
Making the Salad
Pour the prepared lemon olive oil dressing over the salad and mix. Make sure to sprinkle with extra feta cheese before serving. Also, please feel free to add an array of ingredients such as black and green olives, chickpeas, or anything else you can think of from your own garden to this flavorful mix. The more flavors the better! If you would like to try this recipe, it can be found at Gimme Delicious. Thank you for this wonderful recipe, Layla!