Black Kale and Black Olive Salad
Updated May 6, 2024
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 1large bunch black kale (about 1 pound), cut into thin ribbons
- ½cup black olives, pitted and chopped
- ¼cup grated Parmesan or other hard cheese
- ¼cup olive oil
- 2tablespoons sherry vinegar
- Salt
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
214 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
- Step 2
Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.
Private Notes
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Cooking Notes
Mira
Considering how easy this was to make, I felt somewhat sheepish to receive so many heaping praises on it at the potluck I brought it to. Many people mentioned that raw kale was "not their thing," but this dish apparently changed their mind. Only modification was to add garlic to the dressing per another commenter's suggestion. Tasted great!
Traci
I make this salad all the time. Everyone I make it for loves it. I add a grated clove if fresh garlic as suggested by others. Gives it a little kick. Also great at a leftover salad. I make the kale ahead of time and before serving just add the cheese and olives.
Tuti
Good at dinnertime, but the left-overs in the morning were great. Kale, even baby kale, holds up to dressing well.
Christina W.
It’s great as Mark wrote it, and flexible as are all of his recipes which is the beauty of them. I used oil cured olives because I prefer them, but if you do, omit any additional salt. I also added chopped oranges to offset the oiliness of the olives. It’s a company staple now. Like other reviewers I opted to whisk the dressing in advance.
Sue T.
Terrific, a real hit. Used feta and might roast some almonds or walnuts next time. Great as is too.
Katherine
This salad is terrific and ridiculously easy to make. A good Parmigiana Reggiano makes all the difference, and next time I'll try garlic in the salad dressing, as one reviewer suggests below.
Omar
As easy as this is, it is perfect. It needs nothing else. He says to store in the fridge for up to one hour but minus the cheese, I am sure it would be amazing after sitting in the fridge longer. The texture would just be different. For Tuscan kale salads.. that’s fine.
Lala
This was fantastic and easy. It was even better the next day!
dylan olivia
Very good! Green olives instead of black worked. Red Wine Vinegar instead of sherry vinegar. Pecorino cheese was perfect.
Jen
A great salad. I made it into a main dish salad by adding some toasted almonds and topping it with a fried egg. The yolk balanced the dish
joetta
This salad is decent but I would tweak a few things moving forward. I’d not do ribbons of kale as ribbons just meant all the goodness fell to the bottom and it was very awkward to eat. I’d do chopped. I’d also massage the kale a LOT before adding the olives and cheese.
Anika
I loved this salad a lot! As I am eating plant-based as often as possible I replaced the parmesan with Gena Hamshaw's hempseed salad topping and it turned out beautiful!
Kathie
I thought this was pretty bland until I added chopped garlic, which made it just okay. But when I read suggestions from other commenters, I realized that it’s a basic recipe that could be made really good by adding other ingredients. Appreciate the suggestion of oranges because they go well with olives. I think apples and toasted walnuts would work as well.
terrie
Great recipe. Added mini peppers for color, rest as recipe stated. Fresh garden kale.
terrie
Great recipe. Decided to add a couple of mini peppers for color, rest as stated. Easy and delicious!
Sara
we always add an orange or two. the bigger you leave the kale slices, the further ahead it should be dressed.
Sunny
For this kale salad variation, I used kalamata olives. Saltier than black olives. Everyone loved it.
Sunny
It's all about the kale. I make ribboned lacinato kale salad using a number of dressing variations. As cutting the kale into ribbons takes time it can be done night before and insures kale is dry. I add dressing shortly before serving and always massage kale after applying oil/dressing.
Sharon de Cook
Great addition to a small covid Thanksgiving, and we are not kale fans. Crispy and fresh tasting. Caution: It really needs added salt. And I love salt.
A. M.
Elegant and delicious. Great pantry recipe. Added some nice jarred tuna. It was a perfect satisfying lunch.
Margaret in Dallas
Like this with panko crumbs. Any kale salad must have panko !
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