Greek salad with homemade vegan feta

Greek Salad with Homemade Vegan Feta

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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!

Vegan Greek Feast

Want to get your hands on an advance copy of the Vegan Greek Feast recipes before anyone else? Click here to get your FREE mini cookbook, Vegan Greek Feast!

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

 

Greek Salad with Homemade Vegan Feta

Salad

Ingredients

  • 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

Instructions

  1. Mix all ingredients together in a bowl.

Feta

Ingredients

  • 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

Instructions

  1. Crumble tofu roughly into a bowl.
  2. 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.
  3. Refrigerate.   Leave to marinate overnight.  Best served after it has marinated overnight, as the flavours will have melded better.

Want to get your hands on an advance copy of the Vegan Greek Feast recipes before anyone else? Click here to get your FREE mini cookbook, Vegan Greek Feast, now before the rest of the recipes even go live!

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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 

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