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Winter Greek Salad


Tuscan kale is the perfect hearty green, and its texture complements the strong flavors of the kalamata olives and briny feta cheese. And, yes, we're still eating kale even after being exposed to atrocities like chocolate-covered kale chips.

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  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1/2 teaspoon garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup (7-ounces) feta, crumbled
  • 1/2 cup dried cranberries
  • 1/2 cup (6-ounces) Kalamata olives
  • 1 tablespoon capers
  • 12 stalks (1/2 bunch) Tuscan kale, stems removed and greens roughly chopped
  • 4 green onions, thinly sliced
  • 2 medium (8-ounces) carrots, peeled and julienned
  • 2 celery stalks, thinly sliced
  • 1 medium (8-ounces) green apple, cored and thinly sliced
  • 1/4 (6-ounces) medium head red cabbage, finely shredded


Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

In a medium bowl, whisk together the red wine vinegar, mustard, oregano, honey and garlic. While constantly whisking, stream in the olive oil until incorporated and an emulsion forms. Season with salt and freshly ground black pepper, and set aside for later.

In a large bowl, combine all of the salad ingredients and dress with the red wine vinaigrette. Season with additional salt and pepper if necessary, then serve.

When making this salad (or any other), test the seasoning of the vinaigrette on a piece of lettuce before dousing the entire bowl. This will help you get a better idea of how it tastes, especially since you wouldn't just eat the vinaigrette by itself.

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