I hope you love this salad as much as I do. The photo that I took is half of what the recipe yields. I ate the whole thing. It was glorious. And then I had some more for dinner.
I do love a Greek salad. For the longest time, I considered it a side dish. Most restaurants or diners that I order it from serve you a dish full of romaine, with some cucumbers, tomatoes, onions, and olives. Not too filling or satisfying unless you add some grilled chicken.
I saw Geoffrey Zakarian make a fabulous Greek salad on The Kitchen. It was loaded with tons of veggies and topped with big slices of feta. Such a smart and simple salad. I was so inspired.
This Greek salad has kale as a base, which is great for holding up to all of the delicious veggies that you will be piling on top of it! Before cooking the couscous and preparing the other ingredients, prep your kale and toss with the oil and vinegar. You want to do this first so that you give the kale enough time to marinade.
One of my big take aways that I learned when watching Geoffrey make this salad on The Kitchen was how he prepared it like two separate salads. It helped the salad from getting too mushy and muddled. Game changer.
the best Greek salad
- 16 oz kale, roughly chopped
- 4 t red wine vinegar, divided
- 4 T extra virgin olive oil, divided, plus more for couscous
- salt and pepper
- 1 c cooked couscous
- 1/4 c banana peppers, deseeded halved and thinly sliced
- 2 c tomatoes, sliced if good tomatoes are not in season, use grape tomatoes and quarter them
- 2 large English cucumbers, quartered and sliced
- 1/2 c thinly sliced red onion
- 1/4 c kalamata olives, sliced
- 1/4 c freshly chopped parsley
- 1/2 lb block of feta, sliced in 1/3 inch slices
- dried oregano
Toss the kale in a large bowl with 2 t red wine vinegar and 2 T extra virgin olive oil. Allow to marinade while preparing all of the other ingredients for your salad.
Add to the bowl with the kale: couscous, banana peppers, and salt and pepper to taste. Set aside. In a separate bowl, toss together the tomatoes, cucumbers, onion, and olives with the remaining oil and vinegar. Season with salt and pepper to taste.
On a platter, arrange the kale at the bottom. Top with the tomato and cucumber salad. Sprinkle the parsley over top. Break your feta slices into quarters and place on top. Sprinkle with oregano. Serve immediately.
tools I used: