Last week I shared a vegan feta cheese recipe. My favourite way to use that cheese is in a Greek salad. I LOVE the mix of flavours, textures and colours in this classic dish and eaten with some pita bread (for sopping up all that delicious dressing and feta cheese) you have a complete meal.
For the salad
Vegan feta cheese – use as much as you want but half of the recipe should be more than enough
1 head of romaine lettuce – washed and torn into bite-sized pieces
½ of an English cucumber cut into half-moon slices
1 bell pepper (whatever colour you prefer) diced
2 tomatoes diced
½ of a red onion cut into half-moon slices
¼ cup sliced olives – green or black as you prefer
TIP: If you like an ingredient add more of it. If you don’t like something, leave it out. The beauty of cooking from scratch is you make it how you like it.
For the salad dressing
3 Tbsp good quality olive oil
1 tsp dried oregano (or about 2 Tbsp fresh)
1 ½ tsp dried basil (or about 3 Tbsp fresh)
¼ tsp ground black pepper
1-2 cloves garlic – minced or pressed
The juice from ½ lemon
1-2 Tbsp brine from a jar of lives – optional but it will make your dressing go further and make it salty if you’re a salt lover
Place all the salad ingredients in a large bowl. Place all the salad dressing ingredients in a jar with a lid. Shake the jar well to mix the ingredients. Pour over the salad and toss everything to combine. The feta cheese will become creamier and almost dressing like. If you want the cheese more whole, add the dressing to the salad but leave out the feta. Mix the salad and dressing, then add the feta afterwards.