DIRECTIONS

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, Vegan White, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano. Season to taste and serve.

cook it with

INGREDIENTS

Dressing

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano, more for sprinkling
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

For the salad

  • 1 cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
  • 1 green bell pepper, chopped into 1-inch pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces Vegan white, cut into ½ inch cubes
  • ⅓ cup thinly sliced red onion
  • ⅓ cup olives

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