Vegan Greek Salad Recipe
Ingredients:
For the Salad:
1 large cucumber, diced
1 cup cherry tomatoes, halved
1 cup Kalamata olives, pitted
1 cup red bell pepper, diced
1/2 cup red onion, thinly sliced
1 cup firm tofu or chickpeas, cubed (as a vegan protein source)
1 cup vegan feta cheese, crumbled (or use a store-bought option)
1/4 cup fresh parsley, chopped
Salt and pepper to taste
For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions:
In a large bowl, combine cucumber, cherry tomatoes, Kalamata olives, red bell pepper, red onion, tofu or chickpeas, and vegan feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine.
Sprinkle chopped fresh parsley on top.
Adjust salt and pepper to taste.
Serve and enjoy your Vegan Greek Salad!
Non-Vegan Alternative:
If you prefer a non-vegan version, you can replace the tofu with grilled chicken breast and use traditional feta cheese instead of vegan feta. Adjust the quantities based on your preferences.
