Vegan Greek Village Salad

Equipment

• ✓ Mixing bowl
• ✓ Knife and board

Ingredients

• 400 g ripe tomatoes, cut into wedges
• 250 g cucumber, thickly sliced
• 140 g green pepper, sliced
• 100 g red onion, thinly sliced
• 120 g Kalamata olives
• 160 g vegan feta, optional
• 35 ml extra virgin olive oil
• 20 ml red wine vinegar
• 5 g dried oregano
• 15 g capers
• 7 g fine salt
• 3 g black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Do not refrigerate ripe tomatoes before cutting; room-temperature fruit gives better aroma and flavour.

Ingredient choices: Choose flavourful tomatoes and crisp cucumber. Vegan feta varies in ingredients and saltiness, so check the product rather than assuming it behaves like dairy feta. Olives and capers may provide much of the salt needed.

Cooking control: Cut vegetables shortly before assembly and slice onion thinly. Toss with most of the oil and vinegar, then add olives, capers and optional cheese. Taste a combined forkful before adding the remaining salt.

If something goes wrong: A watery salad often sat too long after salting. Strong raw onion can be sliced more finely or briefly rinsed and dried. If vinegar dominates, add more undressed vegetables rather than sugar.

Ingredient Substitutions

• ↔ Vegan feta → marinated firm tofu
• ↔ Red wine vinegar → lemon juice
• ↔ Kalamata olives → another brined black olive

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C.

Serving & Plating

Serve in a broad bowl with oregano and any optional cheese visible on top. Dress close to eating time for the crispest texture.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.