Start by removing the tough stems from the kale leaves, then tear them into bite-sized pieces. Place the kale in a large mixing bowl, sprinkle with a pinch of salt, and massage the leaves for about 3 to 4 minutes until they become darker and softer.

Next, add sliced cucumbers, diced ripe tomatoes, pitted olives, and crumbled feta cheese to the bowl with the massaged kale. Gently toss these vibrant ingredients together.

In a small skillet, heat a teaspoon of olive oil over medium heat. Once heated, add a handful of sunflower seeds and toast them for about 4 to 5 minutes, stirring frequently.

In a small bowl, whisk together tahini, olive oil, freshly squeezed lemon juice, minced garlic, mustard, and a pinch of salt until smooth.

Pour the dressing over the kale salad, then gently toss all components until everything is thoroughly coated. Serve the salad immediately.