It’s so easy to come by vegan Greek salad in Greece (just ask them to hold the feta) that I practically lived off the stuff, alongside fava (like a split pea hummus) when I was in Santorini a couple of years ago.
But Greek salad with vegan feta? Not something I encountered in Greece.
So, I decided to create my own as part of my Vegan Greek Feast. Also on the table: fattoush salad with loquats, tzatziki and courgette fritters. Stay tuned, next Saturday I’ll be posting the final recipe in the series, kolokthifketedes or courgette and feta fritters!
To make our Greek salad we’re first going to make vegan feta (which is great on other salads too!).
Then, it’s a simple matter of chopping some cucumbers and tomatoes and tossing them together with the vegan feta, olive oil, red wine vinegar and oregano.
Greek Salad with Homemade Vegan Feta
- ½ cup peeled chopped cucumber
- ½ cup peeled chopped tomato
- ½ recipe vegan feta (recipe below)
- 2 tsp red wine vinegar
- 4 tsp olive oil
- ½ tsp dried oregano
- Mix all ingredients together in a bowl.
- 200 g firm tofu (around 7 oz), crumbled roughly to feta-size chunks
- 1 tbsp white miso
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- pinch of salt
- 1-2 tsp dried Italian herb blend
- 3 tbsp nutritional yeast
- 1 tsp tahini
- 2 tbsp water
- Crumble tofu roughly into a bowl.
- In a separate bowl, mix the miso, vinegar, lemon juice, salt, Italian herb blend, nutritional yeast, tahini and water until thoroughly combined. Pour this mixture of the tofu and mix thoroughly.
- Refrigerate. Leave to marinate overnight. Best served after it has marinated overnight, as the flavours will have melded better.