Greek Salad Toast

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

25 minutes cook

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.