Kale Greek Salad
Kale Greek Salad has kale, spinach, tomatoes, cucumbers, olives, and a Feta-lemon vinaigrette giving this salad plenty of Greek flavors! And everyone who enjoys greens and likes Greek Salad will enjoy this combination.
It’s not hard to tell how much I love the Greek Salad flavor combination of tomatoes, cucumbers, onions, olives, and Feta, and recipe ideas with those ingredients are always popping into my head. This Kale Greek Salad was inspired by my love of those traditional Greek ingredients combined with the need to use up two big containers of baby kale and spinach that somehow ended up in the fridge at the same time.
But what really moved this salad into the wow category for me was the idea of dressing the greens with a tangy Feta-Lemon Vinaigrette so all those flavors were well-distributed in the salad, and a salad with a double dose of Feta cheese is always going to be a winner for me. I could eat this over and over for a tasty lunch or dinner salad; hope you enjoy!
What ingredients do you need for this recipe?
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice
- Red Wine Vinegar (affiliate link)
- Greek Seasoning (affiliate link)
- extra-virgin Olive Oil (affiliate link)
- Feta Cheese
- baby kale leaves
- baby spinach leaves (see notes)
- cherry tomatoes
- canned olives
- red onion
What ingredients give this salad Greek flavors?
Even though kale and spinach aren’t traditional in Greek salad, this recipe has plenty of Greek flavors with Feta cheese, lemon, cucumbers, tomatoes, red onion, and olives. You can use Kalamata olives if you prefer to make it more authentically Greek.
What types of greens can you use for this salad?
You can definitely make the salad with all kale or all spinach if you prefer. The salad would also be great with mixed greens or my favorite Power Greens mix. I do love using baby greens for a salad like this.
How to make Kale Greek Salad:
(Scroll down for complete recipe with nutritional information.)
- You’ll need two tablespoons of finely crumbled Feta for the dressing, plus a few ounces of Feta to top the salad.
- Whisk together the lemon juice, red vine vinegar, Greek Seasoning (affiliate link), olive oil, and finely crumbled Feta to make the Feta-Lemon Vinaigrette.
- Get the olives, cucumbers, cherry tomatoes, and onions prepared to top the salad.
- I combined the kale and spinach in my salad spinner and gave them a good soak in ice cold-water to crisp the greens.
- Toss together the spinach, kale, and thinly sliced red onions with the desired amount of Feta-Lemon Vinaigrette.
- Then top each salad with some chopped cucumbers, tomatoes, olives, and crumbled Feta and enjoy!
Make it a Low-Carb Meal:
More Recipes with Greek Salad Flavors:
- 2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
- 2 tsp. red wine vinegar
- 1/4 tsp. Greek Seasoning
- 4 T extra-virgin olive oil
- 2 T finely-crumbled Feta Cheese
- 5 oz. baby kale leaves (see notes)
- 5 oz. baby spinach leaves (see notes)
- 1 cup cherry tomatoes, cut in half
- 1 cup chopped cucumbers
- one 6 oz. can olives, drained and cut in half (see notes)
- 1/2 small red onion, peeled and cut into thin lengthwise slivers
- 3 oz. crumbled Feta Cheese
- Whisk together the fresh-frozen lemon juice, red wine vinegar, Greek Seasoning (affiliate link), and olive oil and when it’s combined whisk in the 2 tablespoons of finely-crumbled Feta Cheese.
- If your greens are slightly wilted from being in the fridge, give them a good soak in the salad spinner with ice-cold water and then spin dry.
- Peel the cucumbers in strips, leaving some peel on for looks, then cut cucumbers in half or quarters lengthwise and cut into slices. (If you’re lucky enough to have fresh garden cucumbers, they don’t need to be peeled.)
- Drain olives well and cut in half.
- Cut cherry tomatoes in half.
- Cut the peeled red onion into thin lengthwise strips.
- Put the dried greens and red onion strips into a bowl and toss with desired amount of dressing so the greens are moistened to your liking, saving some dressing to drizzle over the top.
- Arrange greens in individual bowls and top each one with some of the cucumbers, tomatoes, and olives.
- Drizzle a little more dressing over the vegetables if desired; then top each salad with Feta Cheese and serve.
You can switch out the spinach and/or kale for any type of greens that appeal to you. I used regular black olives; Kalamata olives would also be great for this salad.
Recipe created by Kalyn with inspiration from many other Greek salad recipes using these favorite ingredients.
Amount Per Serving: Calories: 181Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 15mgSodium: 454mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Kale Greek Salad would be perfect for low-carb and low-glycemic eating plans, including Keto and any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2014. It was last updated in 2022 with more information.