Greed Salad / Horiatiki
A fresh and vibrant plant-based Greek Salad packed with crunchy veggies, briny olives, and a zesty lemon-oregano dressing perfect for warm-weather meals!
Servings: 4
Equipment
- Mixing Bowl
Ingredients
- 4 tbsp Olive Oil The higher quality the better
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tbsp Red Wine Vinegar
- 2 cloves Garlic Minced
- 2 tbsp Fresh Dill Minced
- 2 tbsp Fresh Greek Oregano or Fresh Mint Minced
- ¾ tsp Sea Salt
- ½ tsp Black Pepper
- ½ Red Onion Diced
- 4 Persian Cucumbers Or 1 English Cucumber, Diced
- 2 cups Cherry or Grape Tomatoes Cut into quarters
- ½ cup Kalamata Olives Roughly chopped
- ½ cup Plant-Based Feta Crumbled
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, dill, oregano or mint, salt, and black pepper.
- Combine the red onion, cucumbers, tomatoes, and olives in a large bowl. Toss with the dressing. Place in the fridge for 10 to 15 minutes to chill. Before serving, sprinkle with the feta and serve.
- This is best served fresh, but store leftovers in an airtight container in the fridge for 2 to 3 days.