Black Kale Greek Salad

On The Chopping Block
by On The Chopping Block
6 servings
20 min

This salad was inspired by one I had at Love and Salt in Manhattan Beach the other night. IT WAS SO GOOD, I honestly couldn't wait to get home a recreate it! I couldn’t stop thinking about it so I knew I had to try and recreate it. I’m pretty sure I nailed it (at least I got close). This could be a great starter salad or a meal completely on its own! You can add chicken to it if you plan to serve as a meal. Also, this is great dish to bring to a dinner party!

If you've eliminated dairy and gluten like myself, you can substitute the cheese for vegan cheese and the bread crumbs for ground up pork grinds. For vegan cheese, I love the Violife feta cheese. For pork grinds, I go for the Epic brand because they are baked and have no additives.

Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 0 Minutes Total time: 20 min
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Salad Ingredients
  • 1 large bunch of Black Kale (Lacinato Kale) 
  • ¼ cup Salami of your choice
  • ¼ cup Kalamata Olives
  • ¼ cup chopped Castelvetrano Olives 
  • 3-4 whole pepperoncini 
  • ¼ cup bread crumbs (I used GF bread here)*
  • 1-2 tbsp of crumbled ricotta salata or feta **
The Dressing:
  • 2 Tbsp Olive Oil
  • Juice of one lemon
  • 1 tbsp red wine vinegar 
  • 1-2 tsp of salt
The How To:
Wash and finely chop your kale, being sure to remove the center rib of each leaf. Add to a larger mixing bowl. Add your olive oil, lemon juice, vinegar and salt and toss the salad, if it seems a bit try, add more olive oil and lemon juice 
Then proceed to chop in slithers, your salami, olives and peppers. Add to the bowl followed by the feta and bread crumbs. Toss it all together and serve! 
  • *If you don’t have breadcrumbs, you can throw in day old bread into a food processor and then saute the crumbs on the stove top, in a dry pan. 
  • ** To make this vegan, replace with vegan feta. To make it whole30, remove the cheese and the bread crumbs.