Vegan Greek salad

Name: Vegan Greek salad (Tomato consommé)
Yield: Makes 4
Ingredients: 3 pieces vegan feta cheese, cut in small triangles of 1.5cm; 300 g basil leaves; 300 ml extra virgin olive oil; 100 ml olive oil; 6 g kosher salt; 20 g sugar; 100 ml tomato juice; 1 clove garlic; 40 ml cabernet sauvignon vinegar; 1 red onion, roughly chopped; 1 kg vine cherry tomatoes; 1 red pepper; ½ small chilli; 1 cucumber; 3 red datterini tomatoes (per person); 3 marjoram tops; 5 Lilliput capers; 3 cucumber flowers; 3 baby basil leaves; 3 pitted Kalamata olives; 5 slices of red onions

Tomato consommé

Preparation info

Makes
4

Difficulty
Easy

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Tomatoes

3 red datterini tomatoes (per person)

Gluten-free
Vegetarian

Method

Tomatoes

Score the tomatoes and blanch in salted boiling water for 5-10 secs. Cool down in iced water and peel the skin. Set aside.

Tomato consommé

Peel and de-seed cucumbers, chilli and peppers. Chop the tomatoes roughly, add all other and marinade overnight. Blend to a smooth purée. Hang in a muslin cl