Tuesday , December 7 2021

Greek Salad

By Sara Matthews
Visit www.sarabynature.com

Recipe published in Feast, Issue 28 – July/August 2018

Serves 4-6


For the Salad
1 large cucumber, chopped
250g of tomatoes, chopped
1 green pepper, chopped
1 red onion, finely sliced
200g of vegan feta
80g of kalamata olives, sliced or halved

For the Dressing
1tbsp of olive oil
2tbsp of red wine vinegar

1 garlic clove, crushed
2tsp of dried oregano
A pinch of Himalayan salt or sea salt

For the Feta
50g of firm/extra firm tofu
60ml of freshly squeezed lemon juice
125ml of water
125ml of apple cider vinegar
1tbsp of dried oregano
A pinch of salt (optional)

To start you need to make the feta. It is an easy cheese to make and has a tangy fresh flavour. The longer you leave it, the more flavoursome it will get, so allow it to marinate for at least a day, preferably two, to get the maximum flavour. Press your tofu to get out as much of the liquid as possible. If you do not have a tofu press, place your tofu on a piece of kitchen roll on a tea towel. On top of your tofu place kitchen roll, a small chopping board and something with weight, like a book or a can of beans. Once the tofu has been pressed, cut it into cubes and place to one side.

To make the marinade, mix the remaining ingredients in a bowl, add the cubed tofu, cover and refrigerate for at least 2 hours. This cheese lasts 3-4 days in the fridge.

To finish the salad, chop the ingredients as stated and place in a bowl along with the tofu. To make the dressing, whisk all the ingredients together in a jug or jar. Pour over and toss the salad to coat. Serve as a side or a main

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