Greek Salad

Difficulty: Easy-Medium

Serves 4

I don’t have to tell you that the weather in Australia has been totally crazy lately. The heat this weekend has been absolutely unbearable and I thought I would take the time out from moving to make a Greek Salad. I hear you asking “hang on a second, isn’t the main ingredient fetta cheese?” Well yes, it is, but Mum has been working on a vegan “fetta” lately and it’s absolutely banging.

Ingredients

“Fetta”

• 350g high protein, firm tofu
• Brine from one large jar of capsicum stuffed, green olives
• 1 tablespoon dried mint
• 1 teaspoon white vinegar
• 1 teaspoon nutritional yeast
• 1/2 teaspoon salt

Dressing

• 1/4 cup olive oil
• Juice of one lemon
• 1 teaspoon caster sugar
• 1/2 teaspoon salt
• A dash of white vinegar

Salad

• 1 large cucumber, sliced then cut in half
• 1 punnet of cherry tomatoes
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 1 red onion, finely sliced
• 1/2 cup black olives
• 1/2 cup stuffed green olives
• 1/3 cup capers
• Olive oil for frying
• A handful of mint, finely chopped
• 4 large cos lettuce leaves, rinsed and dried.

Method

1. At least 3 days prior to making the salad, cut the tofu into small cubes. Place in a container with all the other ingredients so that the tofu is completely covered. Store this in the fridge until you’re ready to use it. Try to leave it for 5 days as the longer you leave it, the better it will taste!
2. Combine dressing ingredients in a small jar and shake until combined.
3. In a small saucepan, fry the capers in some olive oil until crispy. Allow to drain on some paper towel.
4. Combine cucumber, tomatoes, capsicum, onion and olives in a large bowl. Add the mint and dressing and mix through.
5. Lay each lettuce leaf on a plate, and top with the salad mixture.
6. Finally, add the “fetta” and top with the fried capers.
7. Serve with thinly sliced, toasted bread.