Greek Chopped Salad

Greek Chopped Salad with Quick-Pickled Onions

Serves 4

www.ZsusVeganPantry.com

4 tablespoons (60 ml) olive oil, divided

3 tablespoons (45 ml) red wine vinegar

1 teaspoon (5 ml) lemon juice

1 teaspoon (0.7g) dried oregano

1 garlic clove, minced

Sea salt and fresh ground black pepper, to taste

½ medium red onion, thinly sliced

¼ cup (60 ml) vegan mayonnaise

4 cups (100g) baby kale or baby spinach

1 head romaine lettuce, chopped

1 (15-ounce, or 425g) white beans, rinsed and drained

1 medium roasted red pepper, freshly roasted or jarred, chopped

1 medium cucumber, peeled, seeded and chopped

1 medium carrot, peeled and minced or shredded

1 medium ripe tomato, seeded and chopped

½ cup (50g) kalamata olives, pitted and chopped

1 cup minced soft vegan cheese (optional)

1, Make the dressing by combining 2 Tablespoon olive oil, vinegar, lemon juice, oregano, garlic, ¼ teaspoon of salt and black pepper in a medium-sized bowl. Toss the sliced onions with the dressing and set aside to pickle for 20-30 minutes.

2. After the onions have pickled, drain the dressing into a small bowl and whisk it with the rest of the remaining 2 tablespoons olive oil and the mayo. Taste and adjust seasoning with salt and pepper.

3. Combine the kale, lettuce, beans, red pepper, cucumber, carrot, tomato and olives in a large bowl. Serve the salad with the dressing, pickled onions and optional soft vegan cheese, such as minced Daiya Wedge.