Vegan Greek Salad

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Summer - a.k.a. A/C weather -  has officially taken over here in Japan, which means that refreshing salads are now replacing heavier meals or side dishes in our household. This quick and easy Greek Salad, is the perfect dish to help you cool off while enjoying crisp summer vegetables and Mediterranean flavors!


Horiatiki (“Greek”) salad has practically become a staple in homes around the world. This is probably because the vegetables used, which generally include: tomatoes, cucumbers, onions (I used red to add a pop of color), bell peppers, black olives and at times capers, are pretty much available worldwide. The addition of Greek Feta cheese is what makes this dish truly authentic, however, for a vegan alternative, (and also in honor of Caroline 😊 ), I have chosen to simply omit this option. 


The addition of placing slices of their local Feta cheese atop simple salads was actually a way for Greek restaurateurs to charge higher prices to tourists during the boom in the 1960’s and 70’s. This delicious combination quickly became an international hit, bringing us to where we are today... a half-Swiss, half-Japanese home-cook, making a Greek Salad in Fukuoka, Japan. 🥳 


Hopefully, if you’re reading this, you’ll get to enjoy this salad too, no matter where you are in the world.  As foodies today, we are more blessed than ever to not only have access to the multitude of authentic recipes  available on the internet, but also the availability of  ingredients flown in from all corners of the globe 🌎!


So to celebrate, grab your colorful veggies (Feta cheese for the authentic version) and get chopping!


SERVES 4 - as a side dish



INGREDIENTS:

  • 2 cups cherry tomatoes (or larger tomatoes)
  • 2 Japanese cucumbers (or 2 cups chopped large cucumbers - it’s preferable to peel skin if too tough)
  • Half of a red bell pepper
  • Half of a yellow bell pepper
  • Half of a large red onion
  • Black olives (preferably kalamata olives if you can find them)
  • Bowl of ice water (to soak onions)
  • Fresh Basil leaves for garnish (optional)


Vinaigrette:

  • 1 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 1.5 tsp dried oregano
  • 1/2 tsp salt (or more to taste)
  • Freshly ground pepper to taste


METHOD:


  1. Prepare a medium sized bowl filled with ice water. Cut the red onion in half, and using only one half, slice thinly into half rounds or quarter slices. Place onion slices into ice water to remove the acidity, while preparing the remaining vegetables. 
  2. Cut the Japanese cucumber into 1 cm rounds or using the rolling cut (a.k.a. oblique cut) method. If using thicker English or European cucumbers, cut into half lengthwise, then quarters lengthwise, and chop into 1 cm slices. Place into a large bowl. 
  3. Cut cherry tomatoes into half or larger tomatoes into bite-sized chunks. Add to the cucumbers.
  4. Slice bell peppers into bite-sized pieces and add to the bowl. 
  5. Add the black olives (unfortunately I could not find kalamata olives) as well as the strained red onions (pat dry with paper towels) to the bowl.
  6. Add the red wine vinegar to the bowl and gently toss the vegetables. This allows the vinegar to penetrate the vegetables before adding the olive oil. 
  7. Proceed to add the olive oil, salt, pepper and oregano and toss to incorporate the flavors. 
  8. Serve on individual plates, and if using sliced feta cheese, place on top of each individual salad, with a drizzle of olive oil and an extra sprinkle of oregano. 
  9. Serve alongside grilled meats or on its own with some crusty bread to soak up the delicious tomato-doused dressing in the end. 



Itadakimasu! Bon Appetit! En Guete! Guten Appetit! Buon Appetito!


Gastronomically yours,

💖 Pia

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