Greek Salad Toast

A delicious, bright and fresh lunch or snack inspired by one of the most popular salads in the world!

Done in 25 minutes

Serves 2

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

    For the creamy whipped feta
  • 150gvegan feta
  • 100gvegan greek yoghurt
  • 1 tspdried oregano
  • 2 tspnutritional yeast
  • to tastesalt and freshly cracked pepper
    • For the greek salad
  • 2-3mini cucumbers, very finely diced (seedy core removed)
  • 1/2red onion, very finely diced
  • 1salad tomato, very finely diced (seeds removed)
  • 125gkalamata olives, pitted and very finely chopped
  • 1-2 tbspgood quality olive oil
  • to tastelemon juice
  • to tastesalt
    • To serve
  • 2-4slices of sourdough
  • 1garlic clove, halved
  • to garnishparsley, finely chopped

Everyone loves a Greek salad - it's a classic for a reason. And this takes all the best parts of a Greek salad and pops it on the best carb out there, bread (well toast).

Method

  • To start, blend together the ingredients for the whipped feta in a food processor until completely smooth.
  • Combine all the finely chopped veg in a bowl with all the seasonings, adjusting to suit taste.
  • Toast the bread and brush with the raw garlic. Generously spread on the creamy feta spread and layer on the rest of the greek salad. Sprinkle over some fresh parsley and drizzle over some extra olive oil.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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