Greek Salad

Full of bright flavor and lively ingredients, this Greek Salad will delight your senses!



  • 1 teaspoon lemon zest (organic)
  • 3 tablespoons fresh lemon juice
  • 1⁄2 teaspoon sea salt
  • 1 tablespoon fresh oregano or 2 teaspoons dried oregano
  • 1 small garlic clove, pressed
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄4 cup extra-virgin olive oil


  • Salad
  • 1 small red onion, halved and thinly sliced
  • 1 bunch black kale, ribs removed, and leaves torn into bite sized pieces
  • 1 pint cherry tomatoes, halved
  • 1 medium cucumber, halved lengthwise, quartered, seeded, cut into 1⁄2 inch pieces
  • 1⁄2 cup pitted kalamata olives, cut in half



This is the simplest and yet most versatile vinaigrette. All
you need a lemon and good quality extra-virgin olive oil. Drizzle
this on top of just about everything for a bright flavor pop. I
often double this recipe in order to keep some in my refrigerator
at all times.

  1. Blend all the dressing ingredients, whisking in the oil last in a
    thing stream. Transfer to a lidded container. (or use an
    immersion blender right in the container.)


  1. Place onions in a small bowl and cover with water and a
    spritz of lemon juice or vinegar. Allow them to sit for 10
    minutes then drain.
  2. In a large bowl prepare the dressing.
  3. Add the kale and toss well to coat. Allow the dressed kale to sit at room temperature for 10 to 30 minutes.
  4. Add the onions, cherry tomatoes, cucumbers, and olives and toss again. Transfer to a serving platter.

Nutritional Content

  • Servings: 4
  • Nutritional Amount per Serving:
    • Calories: 147
    • Protein: 0g
    • Fat: 14g
    • Carbohydrates: 5g
    • Dietary Fiber: 0g

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