Ingredients (for 2 servings)

For the vegan feta:

• 1 block of natural luphemp-fu @naturaebontà
• 120 ml of hot water
• 30 ml of lemon juice
• 20 ml of apple cider vinegar
• 2 tablespoons of light Miso
• 10 g of nutritional yeast flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried chives
• 1 tablespoon of extra virgin olive oil
• b salt and pepper

For the Greek salad:

• 1 round salad tomato
• 5/6 Piccadilly tomatoes
• 5/6 cherry tomatoes
• 1 large cucumber
• 1/2 red onion
• 2 tablespoons of olives (Taggiasca or Kalamata)
• extra virgin olive oil for seasoning

Procedure

• Proceed by preparing the marinade: combine all the ingredients in a large bowl, mix well, taking care to completely dissolve the miso.
• Add the diced luphemp-fu to the marinade and leave to marinate for at least a couple of hours (better, overnight).
• At this point compose the salad by combining tomatoes, cucumber cut into thin slices, onion and olives. Finish with the vegan Greek feta and a further drizzle of oil to taste.