Greek salad is one of my favorite sides. Simple and can be added to a multitude of mains. It will keep in the fridge for a couple of days to be munched on when you like.
My recipe differs from a traditional Greek salad as its vegan and I don’t like oregano or olives.
So I suppose you could say this Greek salad via Manchester!
Preparation time: 15 minuets
Cooking time: Zero
Serves: Depends on your love of salad!
Vegan ~ Gluten free
Ingredients: Method:
- A bag of spinich
- 10 baby tomato
- 1 medium cucumber
- A bunch of flat leaf parsley
- Vegan feta cheese, I tend to use Violife Greek block
- A drizzle of olive oil
- A spinkle of salt
Tear the spinich and add to a bowl with the chopped tomato and cucumber.
Chop the parsley and add.
Cube the feta and add.
Drizzle the oil in and sprinkle in the salt then mix well.
Refridgerate until served.
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