Greek Salad with Za’atar Eggplant and Marinated “Feta”
/Greek salad, anyone? How a Greek Salad that’s vegan? “Impossible!” you might respond, but if you try one from Purple Carrot, the results may surprise you!
Purple Carrot’s Greek Salad recipe utilizes a vegan “feta” that put me on cloud nine. Having studied abroad in Greece in college, I know what a great Greek Salad takes like, so I can certainly vouch for this one!
This recipe is a vegan find that couldn’t be more of a win-win for me because in an effort to #PledgePlants and cook vegan on a regular basis, I know I can still have my vegan Greek Salad and eat the cheese too! Check out the recipe below.
Want to try Purple Carrot? Sign up here and use the code Diet30 to receive $30 off of your first order! Their meal kits are too healthy and delicious to pass up! #Ad
Greek Salad with Za’atar Eggplant and Marinated “Feta”
Adapted from Purple Carrot
Time: 20 Minutes
Serves 2
Ingredients
2 sprigs of thyme, stemmed
Juice and zest of 1 lemon
¼ cup vegan ricotta
½ tsp dried oregano
3 tbsp olive oil, divided
1 tomato, cut into wedges
1 romaine heart, chopped
3 mini sweet peppers, sliced
1 tbsp red wine vinegar
¼ cup walnuts
1 eggplant, trimmed and cut into 1-inch cubes
2 tsp za'atar spice
2 oz kalamata olives, halved lenghtwise
Kosher salt and freshly ground pepper
Directions
In a medium bowl, combine the thyme leaves, lemon zest, ricotta, half of the dried oregano, juice from half a lemon, 2 tsp olive oil, and a pinch of salt and pepper. Gently stir the “feta” and set aside.
Arrange the chopped romaine, tomato wedges, and sliced peppers on a large platter for serving.
In a small bowl, mix together the remaining oregano, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Place a large nonstick skillet over medium heat. Add the walnuts and cook the nuts until fragrant and toasted, about 4 to 6 minutes. Transfer walnuts to the vegetable platter.
Return the large nonstick skillet to medium heat and add 2 tbsp olive oil. Add the eggplant and sprinkle with salt and pepper. Cook, stirring occasionally, until browned in places and tender, about 5 to 7 minutes. Add the za’atar spice and toss to combine. Cook eggplant for an additional 2 minutes.
Top the vegetable platter with the olives, marinated "feta," and za’atar eggplant.
Serve the Greek salad on plates and drizzle with red wine vinaigrette!
[Sponsored]
If you enjoyed this recipe, you will love my recipes for Easy Chicken and Blue Cheese Salad, Roasted Pork Tenderloin Salad, and Steak & Arugula Salad!
