let's make an easy Mediterranean

Kale Salad

• Easy to make • Zesty dressing • Herb marinated tofu feta • Nutritious • Amazing summer recipe • Customize as needed

why you'll love it

For the Dressing – 1/4 cup (60 ml) olive oil – 3 tbsp (45 ml) red wine vinegar – 2 tsp (10 ml) maple syrup – 1 tsp Dijon mustard – ½ tsp dried oregano – 1 garlic clove, grated For the Kale Salad – 8 cups (180 g) thinly sliced kale – ½ lemon, juiced – ½ cup(60 g)  pitted kalamata olives – 1 cup (160 g) artichoke hearts – 1 ½ cups (195 g) cherry tomatoes – 1 ½ cups (215 g) chopped cucumber

what you'll need

If you're making the tofu feta, you'll need tofu, lemon, vinegar, oil, miso paste and herbs. Mix and marinate for 1-2 hours up to overnight. If not using, use any feta you enjoy.

prepare the tofu feta



Mix the dressing ingredients together in any container. Season with salt and pepper to taste.

make the dressing



Add the kale to a bowl with lemon juice and 1 tsp oil. Massage with your hands to soften.

massage the kale



Add the olives, tomato, artichoke hearts, cucumber and dressing and toss to combine.

mix the salad



Divide between bowls and spoon the marinated tofu feta over top. Roasted chickpeas make a yummy topping too! Enjoy your salad.

What to Make Next

Looking for more plant-based salads? This vegan taco salad is a must-try!

Hey, I'm Deryn!

I've been sharing easy and delicious plant-based recipes at Running on Real Food since 2013! Swipe up to visit the site and have a look.

Join me on social!