Wash and dry the kale thoroughly, then remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.

Drizzle a small amount of olive oil (about 1 teaspoon) over the kale and gently massage it with your hands for 1-2 minutes until it softens. This step helps to tenderize the kale and reduce its bitterness.

In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until well combined.

Add the halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the bowl with the massaged kale. Pour the lemon dressing over the salad.

Toss everything together until the vegetables are evenly coated with the dressing. Sprinkle with crumbled feta cheese before serving.