VeganMoFo Day 14
Horiatiki Salata is a country style salad from Greece of fresh ingredients like tomatoes, cucumber, red onion, green pepper, Kalamata olives, oregano and feta cheese –of course I have a substitute for that. Like many salads around the area, it is served as a side dish or light meal with some rustic, crusty bread. You might have to learn how to mop up the juices with bread in style though.
Horiatiki Salata is Χωριάτικη Σαλάτα in Greek and I can actually read that. I lived so close to one of those Greek islands (Kos, as in the photo below) so I could pick up Greek channels easily. Watching American soap operas with Greek subtitles taught me how to read Greek, not that I understand what I’m reading.
Although you will need to prepare vegan tofu feta in advance, Horiatiki salad needs to be prepared fresh as it doesn’t keep well in the fridge. So, there is no short cuts.
4 large tomatoes, cut into wedges
1 red onion, peeled and sliced
1 small green pepper, seeded and cut into rings (I used banana chilli)
1 small cucumber, peeled and sliced
150 gr vegan tofu feta flavoured with oregano
A handful of Kalamata olives
3 tablespoons extra virgin olive oil
1 tbsp red wine vinegar
Sea salt, to taste
Rustic bread to serve
• Add tomatoes, onions, green pepper, cucumber, vegan tofu feta flavoured with oregano and Kalamata olives to a salad bowl. Season with sea salt and carefully toss to combine.
• Pour the red wine vinegar all over the salad and then drizzle the olive oil all over the ingredients and serve immediately with crusty bread.
Note: You might like to add a pinch of oregano for extra flavour.