Greek Salad Recipe

Prepare kale

Remove thick stems from the Tuscan kale and stack leaves. Roll leaves into a tight cylinder and thinly slice crosswise. Place sliced kale in a large mixing bowl.

Massage kale

Sprinkle a pinch (about 1/8 tsp) of kosher salt and 1/2 tablespoon of olive oil over the kale. Using your hands, massage the leaves for 1–2 minutes until they darken and soften. This reduces bitterness and makes the kale tender.

Add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, quartered artichoke hearts, and halved Kalamata olives to the bowl with the massaged kale. Toss gently to combine and set aside while you make the dressing and feta mousse so flavors meld.

Blend feta mousse

In a small food processor or blender, combine the crumbled feta, Greek yogurt, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, and 1/4 teaspoon freshly ground black pepper. Pulse until smooth and whipped, scraping down the sides as needed. If the mixture is too thick, add up to 1 tablespoon of water, 1 teaspoon at a time, until it reaches a dense but spreadable mousse consistency.

Taste and adjust seasoning — add a pinch more lemon juice or pepper if desired. Transfer the mousse to a small bowl and keep chilled or at room temperature while finishing the salad.

Whisk dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, minced garlic, 1/2 teaspoon honey (or agave), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified.

Taste and adjust acidity or seasoning as needed (add a bit more honey for balance or more lemon for brightness).

Pour the dressing over the kale-vegetable mixture and toss thoroughly to coat all leaves and vegetables. Let sit for 2–3 minutes to allow flavors to marry.

Toast bread

Preheat a small skillet over medium heat. Toss the torn bread pieces with 1 teaspoon olive oil until lightly coated. Add bread to the skillet in a single layer and toast, stirring occasionally, until golden and crisp on all sides, about 3–5 minutes. Remove to a plate.

Season bread with za'atar

While warm, sprinkle the toasted bread with 1 teaspoon za'atar and a small pinch of sea salt. Toss to coat so the za'atar adheres to the bread.

Assemble the salad on a serving platter or in the bowl: mound the dressed kale mixture, dollop 3–4 spoonfuls of feta mousse across the top (or serve one central quenelle), scatter the za'atar-toasted bread pieces over the salad for crunch, and finish with a light sprinkle of fresh parsley and lemon zest if using.

Serve immediately so the bread stays crunchy. If making ahead, keep the toasted bread separate and add just before serving.