Greek Salad

Salads are an everyday preparation in my home. I am therefore constantly on the lookout for interesting salad recipes. I normally stick to the Indian icon, Tarla Dalal, for inspiration. That’s because her recipes use ingredients that are easily available in the country. But I do like to try salads from different countries too. When I do this, I have to customise and search for suitable ingredient substitutes. The task is daunting as it involves not only customising the recipe to conform to WFPB principles, but also find the best substitutes. This Greek salad in one such. So, if it doesn’t strictly conform to the classical Greek salad, please forgive me. My logic is that trying out something is more important than being a stickler.

Greek Salad

1 cucumber, cut lengthwise about 1/4″ thick
1 capsicum (green bell pepper), cut into 1″ pieces
2 cups cherry tomatoes, halved
150 gms tofu, cut into 1/2″ cubes or vegan cashew cheese (I did not use as I had run out)
1 onion, sliced thin
1/2 cup pitted olives
1/2 cup fresh mint leaves
For The Dressing
3 tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp dried oregano + some more for garnish
1/4 tsp Dijon mustard (I used store bought mustard paste)
Salt to taste
Freshly ground black pepper
Add all the ingredients for the dressing to a small bowl
Whisk the ingredients
Place the cucumber, capsicum, cherry tomatoes, tofu, onion and olives
Drizzle the dressing and toss gently
Sprinkle a few pinches of oregano
Top with mint leaves
Season with salt and pepper
Serve immediately

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