Kale Greek Salad with orange supremes


  • 6 packed cups chopped kale leaves (150g), from about 1 big bunch
  • 1/4 cup extra virgin olive oil (55g)
  • 1 tablespoon red wine vinegar (15g)
  • 1 tablespoon lemon juice (or use 2 extra teaspoons vinegar) (15g)
  • 1 tablespoon dijon mustard (15g)
  • 1 teaspoon dried oregano (0.5g)
  • 1 tablespoon za’atar* (7g)
  • 1 teaspoon black pepper (3g)
  • 12 cloves of garlic, crushed through a press (5g)
  • Salt, to taste
  • 1 orange, supremed (100g after supreming)
  • 1/4 cup thinly sliced red onion** (30g)
  • 1/3 cup pitted green olives (60g)
  • 1/4 cup crumbled feta (or more, to taste) (40g)
  • Extra lemon juice


  1. Place the kale in a large mixing bowl, and cover with the olive oil, red wine vinegar, lemon juice, mustard, oregano, za’atar, black pepper, garlic, and salt (go easy on the salt, because the kale will shrink down slightly, and you’re going to add some salty feta and olives soon). Wash your hands very well, and “massage” the kale until it softens a bit, feels less crinkly, and the dressing is evenly distributed.
  2. Top with the oranges, red onion, green olives, and feta, and more lemon to taste (optional), and serve. If you’d like to store it longer, store these toppings separately, and top the kale mixture for each serving as you go. The salad will keep in the refrigerator for a day or two, even after dressing and combining everything, but it will last a couple days longer stored separately.


* If you don’t have za’atar, feel free to use a little extra oregano to taste. But don’t replace the whole tablespoon with equal parts oregano, because oregano tends to be a lot more fragrant and overwhelming—just use a little extra. If you don’t have oregano, feel free to use as much extra za’atar as you’d like to replace it. And if you don’t have either, feel free to use about 1 teaspoon of dried thyme, or another herb of your choosing.

** Feel free to use pickled red onion, as I’ve done in the photos here. This recipe explains how to make pickled red onions, which keep for a while in the fridge, and are a good way to make sure you don’t have to find an immediate use for the rest of that onion after slicing just a little for this recipe.

More substitutions: You can use supremed grapefruit instead of oranges, if you have those around. Or even feel free to use clementines, but instead of supreming them, simply peel and separate their segments. You can also use whatever kinds of olives you have—I just personally love Sicilian green olives (AKA, Castelvetrano olives), so I listed them here because I think they go the best. If you have romaine instead of kale, go ahead and use it, skipping the massaging step. If you don’t have fresh garlic on hand, you can substitute about 1/2 to 1 teaspoon powdered garlic (to taste). The feta is hard to replace, but you can always skip it, especially if you’re vegan.