This vegan Greek salad is perfect all year round, but it’s especially delicious in the warmer months because tomatoes are best in the summer. Using minimal ingredients, this recipe calls for minimal actions in the kitchen, and lends a refreshing lunch or dinner side dish option for any day of the week.
Feel free to add leafy greens, red bell peppers, corn, or anything else you would like to make the salad a bit more substantial. I keep it simple and toss in a lot of olive oil because I love to dip my bread in the leftover dressing at the end – the mixture of the tomato juice, the olive oil, and vegan feta, it’s just to die for. Learn the step-by-step instructions below.
WHAT YOU’LL NEED:
2 big tomatoes
1 red onion
half an avocado
a sliver of vegan feta
salt (to taste)
pepper (to taste)
oregano (the more, the better)
HERE’S HOW TO MAKE IT:
Chop the vegetables, place all ingredients to a bowl, mix and ENJOY THIS ULTIMATE VEGAN SUMMER SALAD. IT’S AS SIMPLE AS THAT!
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