Greek Salad with Raw Vegan Almond Feta

Nothing speaks to my tummy more than summer salads. On a warm evening, a light refreshing dinner fits the bill. That is why this salad is so amazing. It will satisfy your appetite while incorporating only healthy, fresh ingredients.

The ingredients included in this recipe comprise a complete meal. You will cover all of your nutritional needs: protein, healthy carbs and vegetables. Plus, the dressing and olives are heart healthy. No heavy bloated feeling will lurk after eating this salad. You will feel energized and refreshed.

This recipe is vegan. It includes a healthy recipe for raw almond feta cheese. You need to set aside some preparation time if you plan to make the almond feta, but it is worth it!

Dressing Ingredients:

    • Juice from ½ of a freshly squeezed organic lemon
    • ¼ of a red onion – chopped
    • 3 teaspoons of chopped oregano
    • 1 teaspoons dried mint leaves – crushed
    • 1 garlic clove – minced (or squeezed through a press)
    • Salt and pepper to taste
    • ¼ cup of olive oil
    • 1 tablespoon balsamic vinegar

Whisk the lemon juice, red onion, oregano, mint, garlic, salt and pepper until combined. Slowly whisk in the olive oil and vinegar.

Salad Ingredients:

  • 2 hearts of romaine lettuce, chopped
  • 1 medium cucumber diced (for extra nutrients, leave the skin on)
  • 2 cups of cherry tomatoes cut into quarters
  • 1 can of chick peas – drained and rinsed (if you prefer you can soak dried chick peas overnight and then cook for an hour before using in salad)
  • ½ cup of fresh parsley – chopped
  • 1/3 cup kalamata olives (you can use pitted olives if you prefer)
  • Almond feta cheese (optional – recipe below)

Combine all salad ingredients in a large salad bowl. Mix together well. Pour over dressing and toss well. Serve immediately.

Raw Almond Feta Cheese


  • 1 cup soaked almonds(soak for about 12 hours)
  • 1/4 cup lemon juice
  • 3 tablespoons cold pressed extra virgin olive oil
  • 1 clove garlic
  • 1 1/4 teaspoon Himalayan sea salt
  • 1/2 cup cold purified water


  • Puree all ingredients in a food processor until it has a creamy consistency (about 5 minutes).
  • Remove mixture from the bowl form it into a ball. Place it in a nut bag or cheesecloth and place the cloth over a strainer.
  • Put it in the refrigerator to set of about 12 hours. Be sure to put a bowl under the strainer to catch any runoff.
  • After it has set, take the cheese out of the cloth or nut bag and spread on a teflex sheet.
  • Dehydrate at 115 degrees for about an hour.*

*If you don’t own a dehydrator, you can also slightly cook this recipe. It won’t be “raw” but it will still be delicious and very clean. Set your oven on the lowest temperature available. On my oven, I have a 175 degree setting. For 175 degrees, I let the cheese cook for about 35 minutes. The best way to tell if the cheese is finished is to keep an eye on it. When it starts to look slightly browned and is stiff to the touch, it is ready. Don’t let it cook for too long or it will dry out too much.

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