Vegan Greek Farmer's Salad
Ingredients
Feta marinade
- 1 small red onion
- 1 garlic clove (optional)
- Squeeze of lemon juice
- 100ml (3 1/2 oz) extra virgin olive oil
- 1 tbsp herb vinegar
- 1 tsp sea salt
- 1 tsp ground mixed coloured peppercorns
- 1 tsp pinch of chilli powder
- 250g (9oz) smoked tofu
Salad
- 1/2 cucumber
- 1 large beef tomato
- 1 red onion
- 2 small yellow peppers
- 2 tbsp oregano leaves
- 50g (1 3/4 oz) black olives, stones removed (optional)
- 1 tsp lemon juice
- 1/2 tsp extra virgin olive oil
- 1/2 tsp white wine vinegar
- 1/2 tsp salt
- Pinch freshly ground black pepper
Preparation
For the “feta”, peel the onion and garlic (if using) and chop them finely. Add them to a bowl and combine with the lemon juice, oil, vinegar, salt, pepper, and chilli powder to create a marinade. Slice the tofu into cubes and put it in a bowl and put into refrigerator for 1/2 hours to marinade.
For the salad, cut cucumber in cubes into bites sized pieces. Similarly chop tomato into bite-sized pieces, peel and halved the onion and sliced into thin rings, or chop it finely. Halve the peppers, remove the seeds, then chop into bite-sized strips. Roughly chop the oregano. Add all the prepared salad ingredients to a bowl with olives.
Stir together the lemon juice, agave syrup, oil, vinegar, salt and pepper to create a delicious vinaigrette and use it to dress the salad. Scatter over the “feta” cubes. This tastes great with some pitta bread ideally warm or toast.
