At last – a Greek salad for vegans

Greek Salad2

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.

Ingredients

For the salad

Salad ingredients

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.

Salad Chopped

For the salad dressing

Salad Dressing ingredients

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

Salad Dressing

Directions

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.

Enjoy!

 

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Fast feta that’s salty, creamy and VEGAN!

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I used to eat Greek salad all the time until I went vegan, but I just couldn’t find anything to replace feta cheese. ‘Til now that is.

This recipe is the bastard child of a far more superior recipe developed by friends of mine – Katie and Christine. Their feta cheese actually gets firm and will crumble. BUT it also takes more time to make and needs lactic acid (that’s what creatBowl of fetaes the great, firm texture).

My version, lazy vegan that I am, provides immediate gratification with very straightforward ingredients.

Having said all that, I bow to Katie and Christine and their incredible culinary skill!

You will need a food processor to make this recipe.

 

Ingredients

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½ block (7 ounces) of extra firm tofu.

¼ cup olive oil

4 tsp fresh lemon juice (about ¼ of a lemon)

1 Tbsp apple cider vinegar

1 ½ tsp sea salt

¼ tsp onion powder

1 tsp dried basil

1/2 tsp dried marjoram

½ tsp dried oregano

Feta Semi Close

Directions

Slice the tofu lengthwise and press slices in a lint-free towel to remove much of the moisture.

Place all the ingredients in a food processor and process until thoroughly blended. You can store the feta in a sealed container in the fridge for up to 3 days.

The feta cheese will firm up a bit in the fridge but it will remain creamy and spreadable. If you didn’t press the tofu well, a small amount of white liquid may separate out, which you can just drain off.

I use this cheese in wraps, as a spread, tossed with tomatoes, pasta and basil, and of course, in Greek Salad!