Wash and trim fresh kale leaves, remove stems.
Tear into bite size pieces and place in a large bowl
Drizzle with extra virgin olive oil, apple cider vinegar, kosher salt, and fresh ground pepper (if you are making ahead of time, hold the apple cider vinegar until just prior to serving)
Gently massage the kale leaves until the olive oil is coating each leaf
Top with thinly shaved onions, minced garlic, and sliced grape tomatoes
Optional: Top with toasted pumpkin seeds and goat or feta cheese