Vegan Greek Salad — Recipes — Plantiful Coach

A Greek salad is just not the same without the feta. You could make your own from scratch (there are recipes based on tofu, or almonds) but that’s a mission.

And why bother when you can buy it ready made? I used the dairy-free feta cheese from Violife, which is beautifully creamy with a slight tang, and brings a lovely richness to a simple fresh salad of tomato, cucumber, red onion and Kalamata olives, with olive oil, red wine vinegar, oregano and sea salt 🥗

I’m told that the correct way to serve an authentic Greek salad is with a thick slab of feta on top — yes please!

Ingredients

• 4 medium Roma tomatoes (sliced into wedges)
• 1 medium English cucumber (halved, then sliced)
• ½ medium red onion (thinly sliced)
• 200 g Kalamata olives (not pitted)
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano (plus extra)
• sea salt (to taste)
• 120 g vegan feta cheese (thickly sliced)

Directions

• Add the tomatoes, cucumber, onion and olives to a salad bowl.
• Drizzle the olive oil and red wine vinegar over the salad, and add the oregano and a couple pinches of salt (to taste).
• Toss everything together, then add the vegan feta on top.
• Sprinkle a little extra oregano on top before serving.

Originally published at https://plantifulcoach.com on December 30, 2020.