Vegan Macedonian Tomato Salad
This is my grandma’s Macedonian tomato salad, the plate she has made every summer for as long as I can remember. Thick slices of heirloom tomato, sweet cubanelle peppers, green garlic, and crumbled vegan feta. No recipe, no measuring, and no cooking at all.
- Total Time15 min
- Yield4 servings 1x
Ingredients
- Heirloom tomatoes, sliced thick
- Cubanelle peppers, cut into rings
- Green garlic, sliced fine
- Fresh parsley, torn by hand
- Vegan feta, crumbled by hand
- Good olive oil
- Flaky salt and cracked black pepper
Instructions
- Lay the tomato slices overlapping across a large plate, like a caprese.
- Tuck the cubanelle pepper rings in between the slices.
- Scatter over the green garlic and the torn parsley.
- Crumble the vegan feta by hand so the chunks fall into the tomato juice.
- Finish with plenty of good olive oil, flaky salt, and cracked black pepper. Eat with bread to catch what is left on the plate.
Notes
Crumble the vegan feta by hand instead of grating it. You want soft chunks that fall into the tomato juice. Cubanelle peppers are thinner-skinned and sweeter than bell peppers, which is what keeps this tasting Balkan rather than Italian. Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.
- Prep Time: 15 min
- Cook Time: 0 min
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5 g
- Sodium: 530 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Find it online: https://gratefullyvegan.com/vegan-macedonian-tomato-salad/