Greek Salad

Greek Salad

This recipe is from the Women’s Weekly Vegan cookbook.


  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic, crushed

  • 400g can butter beans, drained, rinsed

  • 1 teaspoon dried chilli flakes

  • 2 baby cos (romaine) lettuce, trimmed, quartered

  • 500 g of mixed heirloom tomatoes, sliced

  • 200g baby cucumbers, sliced lengthways, chopped

  • 1 medium yellow capsicum, seeded and sliced

  • ½ cup of pitted kalamata olives, torn

  • 120g of marinated almond or macadamia fetta (I used BOTANICAL CUISINE PERSIAN STYLE MACADAMIA FETA was delicious. I bought it from my local health store.)

  • ¼ cup fresh oregano leaves


Oregano Dressing

  • ¼ cup (60ml) extra virgin olive oil

  • 1 tablespoon white wine vinegar

  • 2 tablespoons lemon juice

  • 1 small clove garlic, crushed

  • 1 teaspoon dried oregano

  • ½ teaspoon caster (superfine) sugar


  1. Make oregano dressing. Place ingredients in a screw-top jar; shake very well. Season to taste.

  2. Heat oil in a medium frying pan over medium-high heat; cook garlic and beans for 5 minutes, stirring occasionally, or until beans are starting to brown and crisp. Remove from heat; sprinkle with chilli flakes, cool in pan.

  3. Arrange lettuce, bean mixture, tomatoes, cucumber and capsicum on a large platter or individual plates; top with olives and fetta.

  4. Drizzle salad with dressing and scatter with oregano leaves.