Chopped Kale Greek Salad

This is the marriage of two fabulous things: kale and Greek salad. It's what you'd expect, except even better. And it's gorgeous to boot. I omitted the can of garbanzo beans, but feel free to add it back in to make it a vegetarian main, or add in shredded cooked chicken or some shrimp if desired. We enjoyed it alongside parmesan crusted chicken. Delish, no matter how you serve it.

Chopped Kale Greek Salad

-adapted from gimmesomeoven.com

Salad:

• 1 large bunch (about 10 ounces) kale leaves, massaged for a few minutes and then finely chopped
• 1 pint cherry or grape tomatoes, halved
• 1 cucumber, peeled, seeded, and diced
• 1/2 red onion, thinly sliced
• 2/3 cup Kalamata olives, pitted
• 2/3 cup crumbled feta cheese
• garlic parsley vinaigrette (see below)

GARLIC PARSLEY VINAIGRETTE:

• 1/2 cup olive oil
• 1/4 cup fresh parsley leaves, finely chopped
• 3 Tbsp. freshly-squeezed lemon juice
• 3 Tbsp. red wine vinegar
• 2 garlic cloves, pressed (or finely chopped)
• 1 tsp. dried oregano
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Whisk all ingredients together until well combined

Toss all ingredients together with desired amount of dressing until evenly mixed.