Greek salad is such a classic. The ingredients are simple, fresh and go together so well. Nowadays it’s fairly easy to replace feta cheese with a vegan version of it as there are options to buy that resemble the taste of it. I decided to put my version of this salad in a sandwich for occasions when you don’t want to eat a whole bowl of vegetables but still have a taste of this beautiful salad. I also like to spiralize the cucumber in the salad because it elevates the whole experience.
You can also add a spread of choice to the sandwich. Spread some hummus, other bean dip or baba ganoush on the bottom and perhaps also on the upper part of the bread. When you want to eat a whole salad instead of a sandwich, just increase the quantity of the ingredients for the salad and place a piece of bread as a side. If you wish to make a Cypriot Village salad, just add some chopped romaine lettuce to the mix. The classic greek salad has onions in it but I left them out because I don’t like to eat them that much. Feel free to personalise this sandwich your way.
Vegan Greek Salad Sandwich
- 1 bagel or other bread of choice
- 40 g cucumber spiralized
- 60 g cherry tomatoes sliced
- 20 g green pepper sliced
- 8 g kalamata olives deseeded and halved
- 4 g capers
- 40 g feta style tofu
- fresh oregano thinly chopped
- heaped 1/2 tsp olive oil
- a pinch of salt
- a pinch of black pepper
- Cut bagel (or other bread of choice) in half lengthwise.
- In a bowl mix together all other ingredients.
- Place salad on top of the bottom part of bagel.
- Close with the top part of the bagel.