Vegan Greek Salad with Almond Cashew Feta
A fresh salad to bring you happy through summer. Attention, attention – here comes another argument against the usual prejudice that salad doesn’t make you full. We love to take this Greek Salad for lunch to work – pack it in a jar and drizzle with dressing right before serving. We really suggest to use orzo pasta for that dish that matches perfectly and that we eat way to seldom. When you don’t find them in the pasta department in your supermarket, check out the division for gourmet food and international foods. Check the recipe for our homemade almond cashew feta at the end of this blog-entry or in detail here.
Vegan Greek Salad
- 250 g (9 oz) orzo pasta
- 1 cucumber
- 1 green bell pepper
- 1 red onion
- 250 g (9 oz) tomatoes
- 100 g (3.5 oz) black olives
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp mustard
- 1 portion of our homamde almond cashew feta (recipe on our blog)
- Cook orzo pasta in a pot with salted water for approx. 7-8 minutes until al dente. Drain and transfer to a serving bowl.
- Finely dice cucumber, bell pepper and tomatoes.
- Peel and finely dice red onion. Halve black olives. Add all veggies to bowl with pasta and mix.
- Stir all ingredients for dressing and pour over salad. Stir to combine and if desired, serve with our vegan almond cashew feta.
Vegan Almond Cashew Feta
For the cashew mixture:
- 200 g (7 oz) blanched almonds
- 100 g (3.5 oz) cashews
- 0.5 lemon (juice)
- 4 tbsp olive oil
- 2 cloves garlic
For the herb mixture:
- 2 tbsp olive oil
- 3 tbsp dried herbs (basil, thyme, rosemary, marjoram, ...)
- Add blanched almonds and cashews to a bowl and pour over fresh, warm water until covered. Soak for at least 1 hour until softened. Afterwards, drain and rinse under fresh cold water.
- Add soft nuts to a food processor, as well as garlic, olive oil, lemon juice and a large pinch of salt. Process until sticky, viscous yet smooth.
- Place a colander over a large bowl. Place a cheese cloth or clean kitchen towel over colander and transfer vegan almond cheese mixture into it. Gather corners and twist tightly until you notice that you could squeeze out liquid. Secure with rubber band. Place in fridge over night.
- The next day, you’ll notice that the mixture lost more liquids and holds its form once you unwrap it from cheese cloth. Transfer to a small oven-proof dish.
- In a small bowl, stir olive oil and dry herbs and brush the mixture all over the small ‚cheese’ ball. Afterwards bake in the oven at 180°C / 355°F for approx, 30 minutes or until golden brown.
- Serve (still warm!) in salads, as a side dish or as a spread. Yumm!