Greek salad with medley tomatoes and caperberries

by Katinka on October 21, 2014

GreekSalad2 Greek salad with medley tomatoes and caperberries
I love Greek salads but every time I order one, I feel like there is always too much of one ingredient and not enough of another. Unfortunately it is often the onion that is over supplied and I end up trying not to breath on anyone for the rest of the day. So in celebration of warmer weather, I wanted to flesh this beautiful traditional salad into a main dish that was balanced and varied.

I added caperberries for the first time which derive from the same plant as capers, but are slightly milder. Having travelled to Greece last year, my sister tells me that they are in fact the traditional addition to a greek salad (she is vegetarian and from the sounds of it had to resort to greek salads a lot of the time so she is now my greek salad advisor). You can generally buy jars of them in supermarkets.

In regards to the preparation of the kale, I always soak it with a bit of apple cider vinegar and olive oil as it softens the vegetable and makes it much more enjoyable to eat. However many people love the taste of raw kale so feel free to omit this step if you wish.

GreekSalad3 Greek salad with medley tomatoes and caperberries

Greek Salad
(Preparation time: 10 minutes)

Ingredients
2 handfuls of kale, finely chopped
1 tbs apple cider vinegar
1 tbs olive oil
Handful of medley tomatoes, cut in half
2 cucumbers, chopped
½ cup black olives
¼ cup caperberries
¼ red onion, sliced
1 block of fetta
Fresh or dried oregano for dressing

Dressing ingredients
1 tbs red wine vinegar
3 tbs olive oil
Salt and pepper to season

First begin by preparing your kale. Once cut, place in a small bowl and dress with apple cider vinegar and olive oil. Leave for 5-10 minutes. Then use the kale as a bedding for the rest of your salad and add the remaining ingredients. Mix the dressing ingredients together and add to salad before eating.

GreekSalad4 Greek salad with medley tomatoes and caperberries

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