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Kale Salad with Za’atar, Feta and Pita Crisps

Kale Salad with Za’atar, Feta and Pita Crisps

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 1

    large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)

  • 1

    teaspoon za’atar, plus more to serve

  • Kosher salt and ground black pepper

  • 4

    tablespoons extra-virgin olive oil, divided

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice

  • 8

    inch pita bread, split into 2 rounds (see headnote)

  • 4

    ounces feta cheese, crumbled (1 cup)

  • ½

    cup drained Peppadew peppers OR sweet cherry peppers, sliced into thin rings

Step 1

In 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.

Step 2

Meanwhile, brush the pita rounds on both sides with the remaining 1 tablespoon oil. Heat a 12-inch nonstick skillet over medium until a drop of water sizzles and evaporates within a few seconds. Toast 1 pita round until golden brown and crisped, 5 to 7 minutes, flipping once about halfway through; transfer to a wire rack. Toast the remaining pita round in the same way. Cool slightly, then break into bite-size pieces.

Step 3

Add the feta, Peppadew peppers and pita crisps to the kale mixture; toss. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with additional za’atar.