Veganised Greek Salad

Greek cuisine is something I never grew up with. The most famous thing I knew about their culture’s food was that they were notorious for olives, although I must say I never really liked greek Kalamata olives – Despite its popularity.

Another thing that I see as a greek thing is feta cheese, another thing I never really liked even when I ate meat and dairy exclusively.

But hey, as you go vegan, recalibrate the taste buds and find some vegan feta, what better way to experiment than with a classic greek salad?

How to veganise a greek salad

Veganising a greek salad is as simple as replacing the cheese with dairy in it, with cheese that doesn’t.

Violife was the culprit in this concoction, with their greek style block being on sale in Tesco, even though I’ve never liked feta, was too good to overlook.

A greek salad requires very few ingredients to turn out awesome, all you need essentially is:

Olives (traditionally kalamata, I used black olives)

Tomatoes

Green bell pepper

Red onion

Cucumber

Vegan Feta

Olive Oil

Vinegar

Oregano

Salt

I find that this type of salad pairs great with curries, rice and rich main courses, such as a vegan lasagne for instance.

Ideally I’d make this on a hot summer’s day with some veganised moussaka and keftedes (cypriot-style non meat balls) – But as the tagline goes, one recipe at a time…

Print Recipe

Veganised Greek Salad

A simple take on the traditional greek salad, with the substitution of feta cheese, with greek-style violife block.

Prep Time

15 Minutes

Passive Time

15 Minutes

Servings

Servings

Ingredients

• 2 Whole Red Tomatoes
• 1/2 Large Cucumber
• 1/2 Large Green Bell Pepper
• 1 Medium Red Onion Thinly sliced
• 100 Grams Vegan Feta
• 1/2 Cup Black Olives Or kalamata
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp White Wine Vinegar
• 1 Tbsp Oregano
• Pinch Himalayan Pink Salt To taste

Prep Time 15 Minutes Passive Time 15 Minutes Servings Servings Ingredients 2 Whole Red Tomatoes 1/2 Large Cucumber 1/2 Large Green Bell Pepper 1 Medium Red Onion Thinly sliced 100 Grams Vegan Feta 1/2 Cup Black Olives Or kalamata 1 Tbsp Extra Virgin Olive Oil 1 Tbsp White Wine Vinegar 1 Tbsp Oregano Pinch Himalayan Pink Salt To taste

Instructions

1. Wash and thoroughly rinse the tomatoes, peppers and cucumber. Chop cucumbers into thin slices or quarters, cut tomatoes into 16ths and bell pepper into 1/2 inch pieces.
2. Chop greek-style block into small 1/2 inch cubes, sprinkle on top of veg mixture. Add olives (pit if not already pitted), and oregano, vinegar, olive oil and salt to desired taste.
3. Leave to marinate for 5 minutes, then mix and serve with your favourite meal as a side salad.

Recipe Notes

Used Violife Greek Style Vegan Block for the feta cheese substitute. 

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