Vegan Greek Salad

Vegan, dairy-free, egg-free, gluten-free, refined-sugar free

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free, refined-sugar free 〰️ Serves 4 〰️

Hello to my new summer favourite: Creamy vegan Greek salad. This salad is refreshing, flavourful, and takes less than 10 minutes to whip up... need I go on? Besides being delicious, this salad is also packed with vegetables, unsaturated fats and features some plant-based protein to keep you feeling satisfied. Perfect as a side salad at picnics and on balmy summer days alike. Pair this with an additional source of plant-based protein and a serve of cous cous or pita to create a well-rounded and nutritionally satisfying meal.

To see a video of how to make this dish, click here.

INGREDIENTS

• 1/2 a red onion, thinly sliced

• 3 cucumbers, thinly sliced or quartered (depending on how you like it)

• 250 grams cherry tomatoes, quartered

• 1 cup pitted olives, whole or halved (depending on how you like it)

• 1 jar of vegan feta, drained from oil, in large squares or diced (depending on how you like it) (my favourite brand is Botanical Cuisine)

• 1 tablespoon dried oregano

Dressing:

• 1/4 cup extra-virgin olive oil

• Juice of 1/2 a lemon

• Salt and pepper, to season

METHOD

1. Place the red onion in a medium-sized bowl or container. Pour enough water into the bowl so that all of the onion is submerged. Leave to soak for 10 minutes and then drain. In the meantime, you can prepare the other vegetables.

   1/2 a red onion, thinly sliced

2. Add all of the dressing ingredients to a glass jar or airtight container and shake well to combine.

   1/4 cup extra-virgin olive oil

   Juice of 1/2 a lemon

   Salt and pepper, to season

3. To a large serving bowl, add all of the sliced vegetables and drizzle the salad dressing over the top. Use tongs or salad servers to mix well.

   3 cucumbers, thinly sliced or quartered

   250 grams cherry tomatoes, quartered

   170 grams pitted olives, whole or quartered

   1/2 a red onion, thinly sliced

4. Place the vegan feta on top of the salad. Sprinkle over the Italian mixed herbs. At this point you can serve it as is, or you can mix the salad through so that all ingredients are evenly combined. Both options are delicious. Enjoy straight away, or store in an airtight container in the fridge for up to three days.

   1 jar of vegan feta, drained from oil, in large squares or roughly chopped

   1 tablespoon dried oregano