How to Make a Vegan Greek Salad
Even for people who don’t like salad, most people like Greek salad! Vegan Greek salad is very simple to make, the only caveat being finding or make plant-based feta (M & S sells a good one). Or just use cubed vegan cheese of choice. Greek salad is not just tasty but more filling than a lettuce leaf, tomato and cucumber affair. And makes a lovely summer lunch.
Before making, read up on food safety for people and pets (onion and garlic are unsafe near animal friends).
Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).
Chopping and Preparing the Vegetables
- Tomatoes (cut into quarters if small)
- Cucumbers (slice thinly in half-moons: peel for thick or bitter skins)
- Onion: Dice small (soak briefly for a milder taste)
- Peppers (slice in short thin strips)
- Add pitted kalamata olives and vegan feta cheese.
A Simple Vegan Greek Salad Recipe
This vegan Greek salad (The Simple Veganista) is a tasty filling salad made with cucumber, red pepper, tomatoes, red onion, oregano and parsley, with lemon and kalamata olives. And tinned chickpeas (always pop lid tins inside or ring-pulls back over before recycling, to avoid wildlife getting trapped).
Vegan Feta Cheese Options
The ‘Greek ingredient’ here is of course feta cheese. You can make your own vegan feta cheese (Madeleine Olivia). Or buy it (Fetamorphosis and Kinda Co Greek Style).
To make a simple feta alternative: cube 200g of firm tofu (Tofoo needs no pressing), then toss it in a marinade of 1 tablespoon each lemon juice and olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt and black pepper to taste. Ideally leave to marinate for 30 minutes.
What Brand of Pasta to Use?
The Yorkshire Pasta Company and Northern Pasta Co are both home-grown brands that use British wheat, and sell in paper (not plastic packaging). We think either of these are a great idea to support local farmers, and avoid plastic waste.
Bring a pan of water to a rolling boil, and salt the water before adding pasta. Unless you have a medical condition. Not salting water in Italy when cooking, makes it ‘silly pasta!’ You will notice the difference in taste.
Homemade Greek Salad Dressing
Just combine in a small bowl:
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
- 1 tsp dried oregano
- Pinch of sea salt
- Grind of black pepper
Toss the salad in the dressing, and leave for 10 minutes to soak up the flavours, before serving at once.
