Best 6 Greek Kale Tomato Salad Recipes

Are you looking for a delicious and healthy Greek kale tomato salad recipe to impress your friends and family? Look no further! This refreshing and vibrant salad is bursting with Mediterranean flavors, made with fresh kale, juicy tomatoes, crisp cucumbers, tangy feta cheese, flavorful olives, and a zesty dressing. With its perfect balance of flavors and textures, this Greek kale tomato salad is not just a side dish - it can be a main meal, a light lunch, or a delightful addition to any potluck or gathering. Get ready to tantalize your taste buds with this easy-to-make, nutritious, and utterly delicious salad!

Here are our top 6 tried and tested recipes!

GREEK TOMATO SALAD

Greek Tomato Salad image

This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.

Provided by Laurie Gee

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

4 large tomatoes, cut in wedges
1 cucumber, halved lengthwise and sliced
½ red onion, chopped
½ cup Greek black olives
¼ teaspoon chopped fresh basil
¼ teaspoon chopped fresh oregano
⅓ cup crumbled feta cheese
1 (16 fl oz) bottle Greek salad dressing
⅛ teaspoon freshly ground black pepper
1 sprig fresh basil

Steps:

Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 8.5 g, Cholesterol 9.3 mg, Fat 25.4 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 660.3 mg, Sugar 5.7 g

GREEK TOMATO SALAD

Greek Tomato Salad image

The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn't), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here - green pepper, red onion, chopped mint and pinch of oregano - are optional, but they add brightness. Good Greek feta cheese takes it over the top.

Provided by David Tanis

Categories salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
1/2 teaspoon dried oregano
Fruity extra-virgin olive oil, for drizzling

Steps:

Wash, core and slice tomatoes 1/2-inch thick. Arrange slices on a platter or in a shallow wide bowl.
Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.
Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 734 milligrams, Sugar 9 grams

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GREEK TOMATO SALAD

Greek Tomato Salad image

Make and share this Greek Tomato Salad recipe from Food.com.

Provided by Greekgal

Categories Low Protein

Time 20m

Yield 15-20 serving(s)

Number Of Ingredients 12

Ingredients

8 firm roma tomatoes, cut into 1-inch chunks (or other type small)
2 cucumbers, peeled, cut in half and seeds scooped out with a spoon and cut into 1/2-inch slices
1 large red onion, peeled and cut into 1/2-inch chunks
1 (12 ounce) jar kalamata olives, drained
1/2-3/4 lb feta cheese, drained and cut into 1/2-inch cubes
2 tablespoons red wine vinegar or 2 tablespoons balsamic vinegar, balsamic is better
2 tablespoons lemon juice (fresh)
4 garlic cloves, peeled and minced finely
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon fresh coarse ground black pepper
1/4 cup olive oil

Steps:

Mix together the ingredients for the dressing and pour over olives and feta cheese and let sit while preparing the other ingredients.
Once you have the tomatoes, cucumbers, and red onion prepared, pour the dressing, along with the olives and feta cheese over them and toss to mix. You can serve immediately, or you might want to chill if for a while and then serve it.

Nutrition Facts : Calories 116.4, Fat 9.4, SaturatedFat 3.1, Cholesterol 13.5, Sodium 495.9, Carbohydrate 6.2, Fiber 1.6, Sugar 2.6, Protein 3.1

GREEK LENTIL SALAD WITH FETA AND TOMATOES

Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

GREEK KALE SALAD

Greek Kale Salad image

Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.

Provided by Sharon123

Categories Greens

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 lbs kale, large stems removed
1 whole wheat pita bread
1/4 cup extra virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup grape tomatoes, halved
1/3 cup pitted kalamata olive, cut lengthwise into slivers
2 ounces feta cheese, crumbled (2/3 cup)

Steps:

Preheat the oven to 400°F.
In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!

Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 4.5, Cholesterol 13.4, Sodium 438, Carbohydrate 31.6, Fiber 5.8, Sugar 0.9, Protein 10.6

Tips:

To save time, buy pre-washed kale and cherry tomatoes.
If you don't have a mandoline, you can thinly slice the kale with a sharp knife.
To make the dressing, whisk the ingredients together in a small bowl until well combined.
To assemble the salad, place the kale, cherry tomatoes, red onion, and feta cheese in a large bowl.
Drizzle the dressing over the salad and toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

Greek kale and tomato salad is a healthy and refreshing dish that is perfect for a light lunch or dinner. It is packed with vitamins, minerals, and antioxidants, and it is also a good source of fiber. The dressing is light and tangy, and it complements the kale and tomatoes perfectly. This salad is sure to please everyone at your table.