Greek Salad – GF, Vegan (without the feta cheese)
Prep time
Total time
Nothing beats a traditional Greek Salad. Coming from a Greek background, I’ve been brought up on these salads. I’ve love the sheer simplicity of the combined flavours. It’s just a pity that I can’t enjoy Feta cheese because of my intolerance to it. But hopefully one day, I can slowly incorporate it into my diet. I’m lucky in that when I last visited my mum’s Xorio – a village in Lesvos Greece, my aunty had handpicked and dried me some fresh Oregano. I took a HUGE jug home with me. It’s lasted me already two years and still looks and tastes fresher than the store bought stuff.
Author: thefussiesteater.com
Recipe type: Salads
Serves: 4
Ingredients
- 5 med ripe Organic Tomatoes on the vine – as ripe and red as you can find them – cut into bite size pieces or in wedges
- ½ Cucumber – thickly sliced and cut into 4 pieces
- ½ Red Onion – sliced thinly
- ¼ Yellow or Red Pepper – thinly sliced
- ¼ Green Pepper – thinly sliced
- 10 Kalamata Olives
- 3 Stalks of Chives – thinly sliced
- 2-3 Tbs White Vinegar
- Sea Salt
- Freshly dried Oregano (if possible)
- Olive Oil – Optional
- Greek Feta Cheese – Optional
- Freshly dried Oregano to sprinkle on top
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Instructions
- Place all the vegetables in a large bowl
- Shake some salt over them and toss
- Add Olive Oil if so desired – I haven’t used Olive Oil in years in my salad and it tastes great, but if you’d like some and want to keep the fat content down, 1 Tbs should suffice or even use Olive oil in a spray bottle
- Pour some White Vinegar over vegetables
- Toss salad
- Taste and add a little more salt if needed, toss again
- Top with Spring onions, feta and crushed freshly dried Oregano
- Enjoy!
This post was submitted to ‘Allergy-Friendly Wednesdays Week 14: April 25, 2012‘ @ http://www.thetastyalternative.com and to ‘Whole Food Wednesdays’ http://www.beyondthepeel.net