Quick & Easy Greek Salad | Vegan


This is a paid collaboration with Bute Island Foods.

Now that Summer is in full swing, I always find myself making some sort of salad concoction around lunch time for something light and refreshing. Being vegan it can sometimes be hard to make a salad feel bulky unless you're using fake meats, but where as most people add things like egg and cheese, it's hard to find a decent vegan alternative. That's where Bute Island comes in. I have worked with this incredible vegan cheese brand many times in the past and their products never fail to make a recipe 10x more special. I'm a huge fan of their vegan mild cheddar shreds and mozzarella shreds as you'll find these used in a lot of my recipes, but today I thought I'd switch things up a little and share with you just how great their vegan greek style cheese is and how you can use it in this recipe!

Check out my other "cheesy" vegan recipes:

- Cheesy "chicken" & sweetcorn pasta
- Cheesy garlic bread sticks with tomato dip
- Mexican stuffed peppers
- Simple vegan mac & cheese
- Creamy garlic Tagliatelle
- Easy vegan nachos
- Spicy Mediterranean vegetable pizza


Serves: 1   Prep Time: 5 - 10 mins

You will need:

For the salad - 

- 1 large handful lettuce (romaine / iceberg / rocket)
- 1/4 yellow red bell pepper
- 1/2 small red onion
- 1/4 block Bute Island Greek style cheese
- small handful olives (I used green garlic and herb olives)
- 5 cherry tomatoes
- 1/4 small cucumber

For the dressing - 

- 3 tbsp olive oil (if you like spice, do 2 tbsp olive oil and 1 tbsp chilli oil)
- 1/2 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano / Italian seasonings

Method -

1. Lay the bed of lettuce in a large bowl. Dice the red onion, cut the yellow bell pepper into slices and then cut them into small chunks. Cut the cucumber into slightly thicker slices than normal and then cut the chunks into quarters. Throw all of these into the same bowl as the lettuce.

2. Grab your block of Bute Island Greek style cheese and slice about 1/4 of it out of the packet. Cut the quarter of the block into thin strips and then cut those strips into small cubes. You could possibly try crumbling the cheese into the salad like you can with feta, or you could leave it in cubes as I did. Add this into the bowl with the rest of the salad.

3. Slice 5 cherry tomatoes into halves or quarters and add them to the bowl along with the olives. I used pre seasoned olives (garlic and herb) but you could use plain, it's really up to you.

4. Once all of the salad is prepped and ready in the bowl, mix it around a bit with a spoon before making the dressing.

5. In a small dish, add the olive oil (and chilli oil if you want a little bit of spice), lemon juice, white wine vinegar and dijon mustard. Mix until well combined and then finish it off with the dried oregano / Italian seasonings.

6. Pour the dressing over the salad and stir once again so that the flavours are mixed nicely together.

See how easy it is to make something so yummy in a matter of minutes? this salad would work perfectly as a side dish, a light lunch or even in a big batch for a summer event. Even if you don't follow a dairy free diet sometimes its nice to try new things and you may even be pleasantly surprised by this vegan cheese - my family was and none of them are vegan!

You can find Bute Island's full range of products here.

What's your favourite type of salad?

Love Always,
Shannon x 

Post a Comment