Olive Us Vegan Greek Salad – by Brooke Toop at Tenacity Health & Fitness

Fresh and fabulous…our Greek Salad is always as beautiful to look at as it is to eat!

Here is our Vegan option for you to try!

Thanks to Brooke Toop from Tenacity Health and Fitness https://www.tenacityhealthandfitness.ca/ for creating her recipe for Olive Us!!  ;0)

3-4 tomatoes, cut into wedges or bite sized pieces
1 medium red onion, cut in half then thinly sliced
1 cucumber, chopped into bite size pieces or cut in half lengthwise then slice in 1/2” thick slices
1 bell pepper (green is classic, but we use yellow or orange for color & flavor), slice into thin rings or cut into bite sized pieces
1/2 – 1 Cup Kalamata olives (or other delish olives from our large selection at Olive Us)
1-1 1/2 Cup plant based feta* (see recipe below)

1/4 Cup Olive Us Tuscan Herb Olive Oil or single varietal extra virgin olive oil (EVOO)
2-3 Tbsp Olive Us Oregano White Balsamic Vinegar,1 tsp Olive Us Sicilian Lemon White Balsamic
Pinch coarse sea salt & cracked pepper (Optional) Sprinkle of dried oregano

Place cut veggies in a large salad dish. Add Kalamata olives. Shake oil & vinegar vigorously in jar then drizzle on salad. Gently toss to mix. Add plant based feta on top & sprinkle lightly with oregano, salt & pepper (if desired)

Enjoy with some fresh crusty bread or wedges of warmed pita bread!

**Variation:  Dress with 1/4 C Olive Us single varietal EVOO & 2-3 Tbsp Olive Us Barrel Aged Red Wine Vinegar

*Plant Based Feta:

1 block extra firm tofu
1/2 cup of water
1/4 lime or lemon juice
1/4 cup Olive Us A premium white balsamic
2 tbsp Olive Us Oregano white balsamic
2 tbsp nutritional yeast
1 tbsp basil
1 tbsp dried oregano (optional)
1 tbsp thyme
1 tsp garlic powder
1/2 tsp Olive Us sea salt
Pinch of pepper

Cut the tofu into small cubes or pull apart the tofu brick with a fork. Place marinade in a jar or mixing bowl, place tofu in the marinade and gently toss tofu in jar until it is coated in the marinade, let sit for 6 hours or overnight.


Photo courtesy of Brooke Toop

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