This salad is inspired by my friend Leonora’s Greektown restaurant in Rockville Center, Long Island.
Almond ‘Feta Style’ Cheese
1 cup almonds
3/4 cup water
1 tbsp chickpea miso
1 tbsp fresh lemon juice
1 tbsp brown rice vinegar
2 tbsp olive oil
Salt, to taste
Soak the almonds overnight. Pop the skins of and place them in the food processor with a half cup of water and process. Scrape down the sides and dd 1/4 cup more water and process until smooth. Pour into a strainer with a small mesh to drain. This won’t take too long.
When it is fully drained, put the cheese back in the processor with the rest of the ingredients and process to combine. Refrigerate until ready to use.
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
S and P
Whisk the olive oil, vinegar and salt and pepper together.
Greek Salad
Romaine Lettuce
Mache Lettuce
Tomatoes
Cucumbers
Red onions
Green olives
Dill
Oregano
Cut the lettuce, tomatoes, cucumbers, and red onions. Arrange in a salad bowl. Add olives and top with dill. Top with a big spoonful of almond ‘feta style’ cheese and pour dressing over it all. Top the cheese with a pinch of oregano. Enjoy!