Vegan Greek Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
1 English cucumber, partially peeled and sliced into semi-circles
02 -
300g good quality ripe tomatoes (large or cherry)
03 -
1 green or red bell pepper, diced
04 -
1 medium red onion, thinly sliced
05 -
15 kalamata olives, whole or halved
06 -
200g block vegan feta, cubed
→ Dressing
07 -
3 tbsp extra virgin olive oil
08 -
1 tbsp red wine vinegar
09 -
1 tbsp lemon juice
10 -
1 garlic clove, minced
11 -
1 tsp dried oregano
12 -
1/4 tsp dijon mustard
13 -
1/4 tsp maple syrup
14 -
1/4 tsp salt
15 -
Freshly cracked black pepper to taste
# How to Make It:
01 -
Peel half of the cucumber skin in alternating strips. Cut in half lengthways then slice into semi circles.
02 -
Cut large tomatoes into wedges or halve smaller cherry tomatoes.
03 -
Dice bell pepper and thinly slice the red onion. Keep olives whole or cut in half according to preference.
04 -
Cut block of feta into 5 long strips then cut each strip into 5 cubes.
05 -
Place all the prepared vegetables and vegan feta into a serving bowl.
06 -
Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dijon mustard, maple syrup, salt, and black pepper in a small bowl until well combined.
07 -
Drizzle dressing over the salad and toss with salad tongs until well mixed. Sprinkle with additional dried oregano and serve immediately.
# Handy Tips:
01 -
Use bright red, ripe tomatoes for the best flavor - good quality tomatoes are essential for this recipe.
02 -
Violife Greek White is a recommended vegan feta option available in most large supermarkets.