As part of our team’s continuing commitment to sustainability in our everyday lives, we have launched a new series — Exec Team Recipes! On this blog, we’ll share our favourite vegan recipes. Enjoy!
By Nithila Theivendrarajah
Greek salads were one of the first dishes that I made as a kid, it taught me the basics of cooking: cutting vegetables. I made this with my childhood best friend everytime she came over. She was moved over from Greece and was one of the first people to get me behind a kitchen. Along with this great dish we would always make some tzatziki and have some pita bread. Although I am no longer in touch with this friend, this dish reminds me of my childhood. Whether you grew up making this or not, I’m sure you’ll find this dish simple yet flavorful. It’s fast and easy, great to eat right away or to pack for lunch. Enjoy!
Prep time: 15 minutes
Yield: 2 people
- One Cucumber
- ½ Red pepper
- ½ Green Pepper
- ½ onion
- ⅓ olives (from a can, precut)
- Salt and pepper
- Feta Cheese (around 50g)
- ½ Oregano
- Red wine 1 tsp
- Olive oil 1 ½ tsp
- Cut all vegetables into small cubes, and put into a bowl with pre-cut olives.
- Cut feta cheese into cubes and add to bowl.
- Add salt and pepper, red wine, oregano, olive oil and mix well into the bowl