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In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt and pepper.
Pour most of the dressing into a small bowl placed on a large plate, or the dip section of a chip and dip bowl.
Add the kale to the bowl with the leftover dressing and use your hands to massage the kale with the dressing to soften it.
Place the kale around the dressing to resemble a wreath.
Add the tomatoes, green olives, sliced red onions and feta cheese all around.