Salt cured olives
Lemon vinaigrette (lemon+olive oil+salt+pepper)
Fresh Black Pepper
Chiffonade the curly kale and tuscan kale and place in a bowl with diced tomato, cucumber, pickled onion, salt cured olives and lemon vinaigrette. Mix until well amalgamated. Transfer to serving bowl, place a large square of feta on top, drizzle with olive oil, sprinkle of salt and black pepper. Serve and enjoy!