Salads are essential for a good summery dish, and this succulent vegan Greek Salad is a must to accompany moussaka, pastitsio or spanakopita. It also goes well with ratatouille, or similar Mediteranean style dishes. I would only add that if you have a Greek salad, you must serve hummus too. Hummus – it’s a human right – demand it!
Salads are easy, and I will put more on this site. They are so quick to make and so fast that it’s a crime not to have more of them. I love steamed veggies, but you can’t beat a colourful tasty salad with a nice dressing. This salad is so simple that it hardly counts as a recipe! Nice fresh juicy veggies are a must, and don’t even think of using those horrid so called “salad tomatoes”. They are so gross it’s just not true – you have to use plum, vine or beefsteak tomatoes or it’s not worth bothering.
With peppers and cucumbers it’s not so critical, but they must be fresh and crisp. On this particular occasion I used Turkish cucumbers which are considerably smaller – so I just used two. Some recipes say “de-seed the cucumbers” duh – why on earth would you bother – they’re nutritious & full of fiber! You don’t have to stick with green pepper, you can use yellow or orange – but maybe not red.
The vegan feta is important, and there are various options – this time I used, Nurishh feta, but you can use any brand you like. Nurrish was suggested by my friend Jacqui – & she was right they’re perfect! The advantage with the suggested brand is they’re already cut into just the right size cubes!
Normally it’s just oregano, but I felt that dill would go well in this succulent vegan Greek salad, and I was right. It added some lovely extra notes along with the red wine vinegar and unfiltered olive oil.
Vegan GreekSalad
Ingredients
- 400 g ripe plum, or vine tomatoes 4 approx
- 150 g Red onion 1 medium onion
- 150 g vegan feta
- 150 g green, yellow or orange bell pepper 1 medium pepper
- 300 g cucumber half a cucumber approx
- 16 whole kalamata olives
- 2 ½ tbsps red wine vinegar
- 5 tbsps olive oil unfiltered is best
- 15 g fresh dill half a bag
- 1 heap teasp dried oregano heaped
Instructions
- Chop the tomatoes into rough smallish pieces
- and place in a large bowl
- Chop the cucumber roughly
- and place in the same bowl
- halve the peeled onion, cut in half again and slice thinly
- and place in the bowl
- Add the cubed vegan feta cheese
- add the oregano
- add the whole kalamata olives
- chop the fresh dill
- and add to the bowl
- pour over the olive oil and red wine vinegar and mix well.
