Greek Salad
Course:
lunch, Salad, Side Dish
Keyword:
Greek salad, salad, tofeta
Gather
- 2 large ripe tomatoes
- 1/2 medium cucumber
- 1/4 small red onion
- handful black or green olives
- 200 g vegan feta
- 1/2 tablespoon olive oil
- sprinkle of oregano
- pinch of salt & pepper to taste
Prepare
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Remove the stalks & cores from the tomatoes and cut into bite sized cubes, retaining the juice. Cut the cucumber into quarters lengthways, then chop into 1cm pieces. If using onion, cut this into 1cm chunks. Place everything in a large bowl and gently mix together.
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Either chop, or leave the olives whole and add to the salad.
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Dice the feta into 1cm chunks and add to the bowl.
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Drizzle the olive oil over, sprinkle with oregano and season.
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Gently fold everything together by placing 2 spoons under the salad and bringing them up to the top. Repeat a couple of times.
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Enjoy!
