Greek Salad Skewers with Tofu FetaJanuary 9th, 2013 6 comments
When I was 24 I spent a month travelling the Greek Islands of Naxos, Santorini and Ios. It was all part of a very beautiful, liberating, magical year full of adventure, self-exploration and intoxicating sunsets…
I ate Greek Salad in the sunshine every single day and basked in the bliss of the relaxed, Island way of life. I giggled with glee whenever I heard one of the locals say: “Yes, 2pm, Greek Maybe Time.” as in ‘Maybe the bus will come then and maybe it won’t. You’re on island time now, just relax’.
I haven’t had Greek Salad since I became vegan but now that I have discovered Tofu Feta… it’s back on, baby!!
Thread it onto bamboo skewer sticks, drizzle it with Balsamic Vinegar and Olive Oil, and just see who the coolest one is at the next summer party!
You can use any ingredients you like but I kept it simple. The best part about Tofu Feta is that unlike traditional feta, it won’t crumble as you try to skewer it.
- Basil leaves
- Cherry tomatoes
- Yellow Capsicum
- Red Onion
- Tofu Feta
- Pitted Kalamata olives
- Dried Oregano, Balsamic Vinegar & Olive Oil (for drizzling on top)
Now where’s that Ouzo??