Vegan Greek Salad Recipe
Maybe it’s just me, but once the weather starts heating up I suddenly start craving salads. This Vegan Greek Salad is perfect as a lazy lunch, best served in the sunshine. Don’t forget to have some delicious crusty bread on the side to mop up the leftover oil. I love to use ciabatta or an olive bloomer. They both go perfectly!
Ingredients
- 3 medium tomatoes
- Bute Island vegan feta
- Half a cucumber
- Handful of kalamata olives
- 1 medium red onion
- 1 green pepper
- Crusty bread
- 2 tablespoons of olive oil
Recipe
- Slice up tomatoes, cucumber, red onion and green pepper. Place in salad bowl.
- Cut the feta cheese into cubes, do not crumble. Add to salad bowl.
- Pit the olives. Add to salad bowl.
- Pour a generous drizzle of good quality olive oil on top.
- Gently toss salad and serve.
This recipe is so simple and uses such cheap ingredients. It may not sound it, but this is a big filling lunch. This can also make a great side salad when shared between two. Multiply up the ingredients for a larger batch and take it across to any summer BBQs. I promise you, it’ll go down a treat and no one will notice it’s vegan!
The ‘feta’ from Bute Island is made from coconut oil – considerably healthier than conventional cheese. I cut the cheese into cubes for this salad, but it’s nicely versatile and works well crumbled and melted too. The taste and texture is a good imitation of classic feta and has has been shortlisted in a variety of free-from awards.
Don’t forget to tag me on instagram @veganbynicole if you try out this recipe.
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