Horta Salad with Feta & Olives Dinner Recipe
This simple and delicious horta salad features tender Tuscan kale tossed with olive oil, lemon juice, and seasoned with crumbled feta and Kalamata olives. It's an ideal dish for dinner, pairing beautifully with grilled bread or as a side to roasted chicken or fish.
Equipment
- Large pot
- Mixing bowl
Ingredients
- ¼ teaspoon kosher salt plus more as needed
- 2 large bunches (1½ pounds) Tuscan kale stems removed, leaves torn into bite-sized pieces
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- 2 ounces feta cheese crumbled (½ cup)
- ¼ cup Kalamata olives sliced
Instructions
- Cook the Kale: Bring a large pot of water to a boil and season it with a generous pinch of salt. Add the kale to the pot, cover, and let it simmer for about 2 minutes. Once softened, drain the kale and rinse it under cold running water to stop the cooking process. Gently squeeze out any excess water from the kale leaves.
- Prepare the Dressing: In a large mixing bowl, combine the olive oil, lemon juice, ¼ teaspoon of kosher salt, and freshly ground black pepper. Whisk these ingredients together until they are well blended.
- Assemble the Salad: Add the cooked and drained kale to the bowl with the dressing. Toss the kale thoroughly to ensure it is evenly coated with the dressing.
- Garnish and Serve: Sprinkle the crumbled feta cheese and sliced Kalamata olives over the salad. Serve immediately or let it rest at room temperature for up to six hours before adding the toppings for a make-ahead option.
Notes
- You can prepare the kale ahead of time by boiling and dressing it up to six hours in advance. Garnish with feta and olives just before serving.
- For a fuller meal, serve with grilled bread brushed with olive oil or pair with roasted or grilled protein like chicken or fish.
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