This restaurant-style Mediterranean kale salad is quick to prepare and packed with bright, satisfying flavors. It combines chopped kale, fluffy quinoa, juicy tomatoes, crisp bell pepper, cool cucumber, salty feta, and crunchy sliced almonds, all tossed in a tangy Greek lemon dressing.
I first tasted a salad like this at a restaurant years ago, and I’ve been recreating and refining it ever since. It’s both simple and quick: quinoa cooks in about 12–13 minutes, leaving time to chop the vegetables and whisk the dressing.
The contrast of textures is what makes this salad so rewarding — tender, massaged kale and fluffy quinoa paired with crisp cucumber and bell pepper, sweet tomatoes, creamy feta, and the toasted crunch of almonds. I like to chop everything fairly small so each bite contains a little bit of everything.
Kale Salad Ingredients
- kale (curly or lacinato)
- quinoa (white, red, or tri-color)
- bell pepper
- cucumber
- sliced almonds (optional)
- tomatoes
- feta
Use either curly kale or lacinato kale. Remove the stems and chop the leaves finely so the kale is easy to eat and blends well with the other ingredients. For quinoa, any variety works; white quinoa gives a light, fluffy texture.
Greek Lemon Dressing
- 3–4 TBSP olive oil
- 1 lemon, juiced
- 1 TBSP red wine vinegar
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8–1/4 tsp dried oregano
The dressing is bright and simple: whisk the lemon juice, olive oil, red wine vinegar, minced garlic, oregano, salt and pepper until well combined. If you prefer a milder tartness, add a bit more oil or a touch of sweetener such as honey or maple syrup.
Want to customize the salad? Consider adding olives, banana peppers, roasted red peppers, pepperoncini, red onion, or fresh herbs for extra flavor and variety.
Awesome Extras
- olives
- banana peppers
- roasted red peppers
- pepperoncini
- red onion
- fresh herbs (parsley, mint, or dill)
Mediterranean Kale Salad
This Greek-inspired salad is versatile and satisfying. It’s vegetarian and naturally gluten-free, making it a great option for lunches, light dinners, or potlucks.
If you plan to meal prep, the salad holds up well when assembled thoughtfully. Keep the almonds separate until serving to preserve their crunch.
Make-Ahead Instructions
Make the salad and dressing, then divide into lidded containers for the week. Store the almonds in a small separate container and add them just before serving. The salad stays fresh when the dressing is added shortly before eating.
Mediterranean Kale Salad
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Ingredients
- 2 cups kale (approx. 2 oz)
- ½ cup quinoa
- ¾ cup water
- 1 orange bell pepper
- ½ large English cucumber
- 1 cup sliced or diced tomatoes
- ½ cup crumbled feta
- 2-3 TBSP sliced almonds , finely chopped (optional)
- salt and pepper to taste
GREEK LEMON DRESSING
- 3-4 TBSP olive oil
- 1 lemon juiced
- 1 TBSP red wine vinegar
- 1 small garlic clove
- ¼ tsp salt
- ¼ tsp black pepper
- 1/8-1/4 tsp dried oregano leaves
Instructions
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Prep the vegetables and dressing while the quinoa cooks to have this salad ready in about 20 minutes.
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Rinse quinoa and drain well. In a small pot, lightly toast the quinoa over medium heat for extra nuttiness, stirring often (optional). Add the water, bring to a boil, then reduce heat and simmer, covered with the lid slightly ajar, for 12–13 minutes or until the liquid is absorbed and the quinoa is fluffy.
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Fluff the cooked quinoa with a fork, season with salt and pepper to taste, and spread on a plate to cool.
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Wash and dry the kale, massage it with a small drizzle of olive oil to soften, then chop finely.
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Chop the cucumber and bell pepper finely and slice or dice the tomatoes. If using almonds, chop them so they distribute evenly through the salad.
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Make the dressing: mince the garlic and whisk it with lemon juice, olive oil, red wine vinegar, oregano, salt and pepper until emulsified. Adjust oil or a touch of sweetener if you prefer a milder dressing.
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Combine cooled quinoa with the kale and chopped vegetables.
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Drizzle the dressing over the salad, toss to combine, then top with crumbled feta and the optional sliced almonds. Serve and enjoy.
Notes
Optional extras:
- olives
- banana peppers
- roasted red peppers
- pepperoncini
- red onion
- fresh herbs
Nutrition
More Mediterranean Favorites
- Greek Quinoa Salad
- Mediterranean White Bean Soup
- Marinated Greek Salad Recipe
- Mediterranean Chickpea Salad with Feta
- Greek Tortellini Pasta Salad
If you try this Mediterranean kale salad, I’d love to hear how it turned out. Leave a comment or share a photo — it’s always fun to see your versions of the recipe.
Enjoy this vibrant, nutritious salad for a quick lunch, an easy dinner, or as part of a Mediterranean-inspired spread.