Description
A simple, fresh, and healthy salad that combines classic Greek flavors, perfect for busy weeknights.
Ingredients
Dressing
- 3 tbsp extra virgin olive oil (Use good quality.)
- 1 tbsp red wine vinegar (Substitute with lemon juice if needed.)
- 1 tbsp lemon juice (For added brightness.)
- 1 clove garlic, minced (For flavor.)
- 1 tsp dried oregano (Adds a classic Greek touch.)
- 1/4 tsp dijon mustard (For emulsion.)
- 1/4 tsp maple syrup (Adds sweetness.)
- 1/4 tsp salt (To taste.)
- to taste cracked black pepper (For seasoning.)
Salad Ingredients
- 1 large English cucumber (For crunch.)
- 300 g good quality tomatoes (Can use large or cherry tomatoes.)
- 1 large green/red bell pepper (For sweetness.)
- 1 medium red onion (For bite.)
- 15 pieces kalamata olives (For briny flavor.)
- 200 g block vegan feta (For creaminess.)
Instructions
Preparation
- Peel half of the cucumber skin in alternate stripes, then cut it in half lengthwise and into semi circles.
- If using large tomatoes, cut them into wedges; if using cherry tomatoes, cut them in half.
- Dice the bell pepper and thinly slice the onion. You can leave the olives whole or halve them.
- Cut the block of vegan feta into 5 long strips and then into cubes.
Making the Salad
- In a bowl, combine all the salad ingredients.
- In another bowl, whisk together the dressing ingredients until combined.
- Drizzle the dressing over the salad and toss with salad tongs until well mixed.
- Serve immediately, optionally topping with extra dried oregano.
Notes
Keep the dressing on the side to avoid soggy vegetables. Store leftovers in an airtight container in the fridge for up to two days.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean, Vegan