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!!
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)
- Thread ingredients onto bamboo skewer sticks, drizzle with Balsamic Vinegar and Olive Oil, and just see who the coolest one is at the next summer party!
Now where’s that Ouzo??