Strawberries and kale sounds like a wellness-blog invention, but this salad actually earns its place on a summer table. The Bulgarian feta is the part that makes it work: saltier and crumblier than standard feta, it gives the whole thing a savory edge that keeps it from reading as a fruit salad with greens tossed in. Fresh mint lifts everything. The dressing is just olive oil and rice vinegar, which sounds almost too spare, but it lets the strawberries and cheese stay distinct rather than getting buried under something heavier. Massage the kale a bit before assembling. Raw kale straight from the bag is tough and slightly bitter; thirty seconds of working olive oil into it changes the texture completely.
How to Make Strawberries, Kale and Feta Salad
Massage the kale
Add a drizzle of olive oil to the chopped kale and work it in with your hands for about thirty seconds. The leaves soften and darken slightly. It removes the raw fibrous edge that makes people think they don’t like kale salads.
Bulgarian feta specifically
If you can find Bulgarian feta, use it. It’s brinier and more crumbly than the creamier Greek-style versions, and it distributes through the salad better. Break it with your fingers rather than slicing so the pieces vary in size. 
Assemble at the last minute
Dressed kale holds for a few hours, but strawberries release juice quickly once cut. Add them just before serving so they stay firm and the salad doesn’t turn watery at the bottom of the bowl.
Strawberries, Kale and Feta Salad
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Sweet strawberries and peppery kale meet salty feta in this simple salad. A light vinaigrette ties it all together.
Ingredients
- 1 1/2 cups (355 ml) chopped fresh Kale
- 1 1/2 cups (355 ml) chopped fresh strawberries
- 1/3 cup Bulgarian Feta
- 1-2 tablespoons chopped fresh mint
- 1/2 tbsp olive oil
- 1/2 tbsp rice vinegar
Instructions
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place in a large bowl.
- Drizzle the olive oil over the kale and massage it with your hands for about 1 minute, squeezing and rubbing the leaves until they darken slightly and become tender. This makes a big difference in texture.
- Hull the strawberries and cut them into quarters or thin slices.
- Chop the fresh mint leaves.
- Add the strawberries and mint to the kale. Crumble the Bulgarian feta over the top using your fingers for irregular, rustic pieces.
- Drizzle with the rice vinegar, toss gently, and serve immediately.
Notes
- Massage the kale with a little olive oil before adding other ingredients to soften it and enhance its flavor.
- For a sweeter salad, use honey or maple syrup in addition to or instead of the rice vinegar in the vinaigrette.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the strawberries may release moisture over time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 5
Frequently Asked Questions
Can I use a different type of feta?
Yes, but Bulgarian feta has a creamier texture and tangier flavor that works especially well here. Greek feta is a solid substitute; it’s just a bit drier and saltier, so taste before adding extra salt.
Should I massage the kale first?
If your kale feels tough or fibrous, rub it with the olive oil and rice vinegar dressing for about 30 seconds. This breaks down the fibers and softens the leaves.
How far in advance can I make this salad?
You can chop and prep everything up to a few hours ahead, but toss with the dressing just before serving. Strawberries release liquid quickly once cut, and dressed kale can get soggy.
