1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped
1 pint cherry or grape tomatoes halved
1 cucumber seeded and diced
1/2 red onion thinly sliced
1/2 cup crumbled feta cheese
LEMON DRESSING:
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 garlic clove minced
1 teaspoon dried oregano
Salt and pepper to taste
To make the dressing: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined. To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. Prepared and dressed salad can be stored in the fridge for up to 48 hours.