Kale Greek Salad

1 bunch of curly kale, cleaned and trimmed from stem,
2 large tomatoes, chopped
Half of a small red onion, sliced
1 cucumber, sliced
1/3 cup Kalamata olives
1/4 cup sliced pepperoncinis
3-5 oz. crumbled feta cheese (depending on how much you like)

For the dressing:
2 lemons, juiced
1 Tbsp. red wine vinegar
1 garlic clove, very finely minced
1/2 Tbsp. Greek oregano
1/2 Tbsp. fresh mint, chopped
1/4 cup extra virgin olive oil
kosher salt
fresh ground pepper

I used a greek black and green olive & feta mix from the olive bar at the supermarket.

Add the kale to a large bowl. Drizzle half the lemon juice and half the olive oil over the kale. Gently massage the juice and oil into the kale with your hands for a minute or so. Doing this takes away any toughness and bitterness from the kale. Take a bite before and take a bite after and you'll see what I mean.

Add remaining vegetables to the bowl. Sprinkle kosher salt, pepper, oregano, minced garlic, and mint over the salad and gently toss together. Drizzle the vinegar and the rest of the olive oil and lemon juice over the salad and add the feta cheese. Toss gently and serve.

Serving Size: 6 servings