Radicchio, Kale, and Persimmon Greek Salad

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.

  • 4Servings


  • 1/4 cup olive oil
  • 51/2 tsp. white wine vinegar
  • 11/4 tsp. dried Mexican oregano leaves, crumbled
  • 1 clove garlic, minced (1 tsp.)
  • 2 large Fuyu persimmons, peeled and cut into thin wedges
  • 1 head radicchio, torn into 1-inch pieces
  • 4 leaves lacinato kale, center ribs removed, torn into 1-inch pieces
  • 3/4 cup crumbled feta cheese
  • 3/4 cup thinly sliced red onion
  • 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

  • Calories: 310
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 25 mg
  • Fat Content: 20 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 485 mg
  • Sugar Content: 15 g