Greek Farmer’s Salad



For the “feta”

1 small red onion

1 garlic clove (optional)

Squeeze of lemon juice

100ml (3 ½ oz) extra virgin olive oil

1 tbsp herb vinegar

1 tsp sea salt

1 tsp ground mixed coloured peppercorns

1 tsp pinch of chilli powder

250g (9oz) smoked tofu

For the salad

½ cucumber

1 large beef tomato

1 red onion

2 small yellow peppers

2 tbsp oregano leaves

50g (1 ¾ oz) black olives, stones removed (optional)

1 tsp lemon juice

½ tsp extra virgin olive oil

½ tsp white wine vinegar

½ tsp salt

Pinch freshly ground black pepper


1.For the “feta”, peel the onion and garlic (if using) and chop them finely. Add them to a bowl and combine with the lemon juice, oil, vinegar, salt, pepper, and chilli powder to create a marinade. Slice the tofu into cubes and put it a bowl and put into refrigerator for ½ hours to to marinade.

2.For the salad, cut cucumber in cubes into bites sized pieces.similarly chop tomato into bite-sized pieces, peel and halved the onion and sliced into thin rings, or chop it finely. Halve the peppers, remove the seeds, then then chop into bite-sized strips. Roughly chop the oregano. Add all the prepared salad ingredients to a bowl with olives.

3.Stir together the lemon juice, agave syrup, oil, vinegar, salt and pepper to create a delicious vinaigrette and use it to dress the salad. Scatter over the “feta “ cubes. This tastes great with some pitta bread ideally warm or toast.

Due allergies I didn’t include sweet peppers,.