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Kale Salad with Za’atar, Feta and Pita Crisps
We tenderize sturdy kale by massaging it with salt and letting it rest in the dressing for this Mediterranean-inspired salad. Lemon zest and za’atar add tang while spicy-sweet Peppadew peppers bring bright notes. If you can’t find them, Italian sweet cherry peppers are a good substitute. Salty feta and just-made pita crisps, which come together quickly while the kale rests, add texture and flavor.
4
Servings
30 minutes
Ingredients
-
1
large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)
-
1
teaspoon za’atar, plus more to serve
Directions
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01In a large bowl, combine the kale, za’atar and ½ teaspoon salt. Using your hands, firmly massage the kale until darkened and the volume has reduced by about half. Add 3 tablespoons oil, the lemon zest and juice, and ¼ teaspoon pepper; toss. Let stand until the kale softens slightly, about 15 minutes.
Reviews
January 24, 2025
Delicious
The warmed pita crisps, still chewy inside, were amazing with the cool salad. Loved the lemon flavor. We used myzithra instead of feta because that was what I had on hand. Delicious.
November 17, 2024
Love the Acidity = No Pita Crisps Needed
Ate this with the za'atar salmon recipe (also from milk street). Excellent pairing
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