Radicchio, Kale, and Persimmon Greek Salad Recipe | Vegetarian Times Skip to main content

Radicchio, Kale, and Persimmon Greek Salad

Surprise! No tomatoes, cucumber, or peppers, and no iceberg lettuce. Instead, hearty greens, salty cheese, earthy olives, and firm, sweet persimmons offer a whole new look for a classic salad.



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¼ cup olive oil
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5½ tsp. white wine vinegar
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1¼ tsp. dried Mexican oregano leaves, crumbled
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1 clove garlic, minced (1 tsp.)
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2 large Fuyu persimmons, peeled and cut into thin wedges
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1 head radicchio, torn into 1-inch pieces
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4 leaves lacinato kale, center ribs removed, torn into 1-inch pieces
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¾ cup crumbled feta cheese
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¾ cup thinly sliced red onion
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16 quartered kalamata olives, optional


Whisk together oil, vinegar, oregano, and garlic in large bowl. Season with salt and pepper, if desired. Add persimmons, radicchio, kale, feta, onion, and olives (if using), and gently toss until salad leaves are coated with dressing.

Nutrition Information: 

7 g
Total Fat: 
20 g
Saturated Fat: 
6 g
29 g
25 mg
485 mg
6 g
15 g
Serves 4

Comments on this Recipe

This is a delicious salad but persimmons were out of season by the time this went to print (it even states this in the article in the print mag, so it begs the question why this recipe was included at all). It's still delicious without, though I added peppadew peppers from the olive bar for some more color and sweetness.