Baby Kale Salad

5 from 1 reviews

Don’t know what to do with baby kale? Make this salad with any Mediterranean ingredients you have on hand. Anything goes!

  • Author: Olena of
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Some Cooking + Slicing
  • Cuisine: American Ukrainian


Greek Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1 large lemon, zest and juice of (1/4 cup)
  • 2 large garlic cloves, grated
  • 2 tsp dried oregano
  • 1/2 tsp thyme
  • 1 tsp salt
  • Ground black pepper, to taste

Baby Kale Salad Recipe:

  • 5 oz (1 small package) baby kale
  • 3 cups grape tomatoes, halved lengthwise
  • 2 cups cooked brown rice or quinoa
  • 2 cups feta cheese, grated
  • 1/2 cup sun-dried tomatoes, thinly sliced*
  • 1/2 cup pine nuts, toasted**
  • 1/2 cup basil, finely chopped


  1. In any small glass container with a lid, combine Greek Vinaigrette Ingredients and whisk or shake well to combine (time when store-bought salad dressing bottles come in handy). Set aside.
  2. In a large salad bowl, add Baby Kale Salad Ingredients, pour about 1/5th of the Greek dressing (later more to taste) and gently toss to mix.

Store: Refrigerate dressed salad covered for up to 2 days. Salad dressing can keep well for a few weeks. Place bottled dressing in a cup with hot water to “melt” solidified in the fridge olive oil.


*I used julienned sun dried tomatoes packed in oil. I recommend to drain and squeeze them well otherwise it will be just too much oil in a salad when combined with the dressing. **To toast pine nuts, just add them to a skillet and panfry on low heat until toasted, watching carefully and stirring occasionally. Takes about 3 minuets or so.

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