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Massaged Kale Salad with Feta, Garlic Panko Crumbs and Poached Egg © Jeanette's Healthy Living

Kale Salad with Feta, Tomatoes and Garlic Panko Crumbs

Course Vegetarian
Servings 4 -6


  • 8 cups kale leaves torn into bite size pieces

Salad Dressing

  • 2 tablespoons rice vinegar or red wine vinegar
  • 4 tablespoons olive oil

Garlic Panko Crumbs

  • 2 tablespoons olive oil
  • 4-6 cloves garlic minced, depending on how garlicky you like it
  • 3/4 cup gluten-free panko crumbs I used Ian's
  • sea salt and fresh ground pepper


  • 1 large tomato chopped
  • 1/2 red onion thinly sliced or 1-2 scallions, chopped
  • 4 ounces feta cheese crumbled (~ 3/4 cup)
  • 16 kalamata olives pitted
  • 4 slow poached eggs that have been briefly fried in a little oil
  • fresh ground pepper to taste


  1. Place kale in a large salad bowl. Whisk together Salad Dressing.
  2. To make Garlic Panko Crumbs, heat olive oil in a small skillet over medium heat. Add garlic and panko crumbs; saute until light brown. Season with salt and fresh ground pepper. Set aside.

For a crowd

  1. Top kale with chopped tomato, onion, and feta cheese. Sprinkle with Garlic Panko Crumbs. Drizzle with some of the Salad Dressing and toss lightly. Season with fresh ground black pepper.

For individual portions

  1. Divide kale among 4 bowls. Top each bowl with some chopped tomato, onion, feta cheese and olives. Carefully place a fried slow-poached egg on top of each bowl. Sprinkle with Garlic Panko Crumbs. Serve dressing on the side, along with a pepper grinder.