I had vegan feta around from a recipe I made last week (I made the vegan feta using the recipe in the Uncheese Cookbook) so I had to put it to use. I made a giant Greek salad. It was delicious. It was so good that, although Matt and I planned to eat the left overs for lunch the next day, we gobbled them all up as a late night snack.
My salad contained:
1/2 lb vegan feta
1 package grape tomatoes, sliced into halves
1 red onion, thinly sliced
1 small seedless cucmber, cut into bite sized chunks
1 small cubanelle pepper, seeded and diced
1 small jar of pepperoccini peppers, sliced
1 cup kalamata olives
1/4 cup red wine vinegar
8 oz package of vegetarian chicken strips, chopped (I used Morning Star Farms)
1 head romaine lettuce, chopped
I stirred up all of the above ingredients into a giant salad bowl. Goes well with pita bread but I didn't bother with it since the salad was so good, I didn't want any bread cluttering valuable space in my stomach for this salad.