I may start a recipe series recreating all the incredible dishes from my childhood, because every time I make one I am flooded with nostalgia and also reminded just how healthy mediterranean cuisine really is.
My mom always cooked with a mediterranean influence and my yiayia was an incredible greek cook! Every Christmas all the aunts and girl cousins would get together and make greek pastries to give as presents and they are some of my best memories.
This salad, "Mavromatika Salata" ( with a few twists ), is the dish for today, made with incredibly nourishing ingredients and plant protein. I cant wait for you to make it!
Dressing
1/3 cup olive oil
juice from one lemon
2 tbsp red wine vinegar
1 garlic clove, grated or pressed
1.5 tsp dried oregano
2 tsp honey
1/2 tsp+ sea salt
1/4 tsp pepper
dash water
Salad
3 cans, black eyed peas, drained and rinsed
1 english cucumber, finely chopped
1 large yellow bell pepper, finely chopped ( any color will work)
3/4 cup grape tomatoes, quartered
1/2 red onion, diced
1/2 cup vegan feta ( or any feta ) , crumbled
1/3 cup dill, chopped
1/3 cup parsley, chopped
1/4 cup mint, chopped
salt and pepper to taste
Add all dressing ingredients into a mason jar or bowl, whisk and set aside.
Add all salad ingredients into a large mixing bowl. Drizzle on desired amount of dressing and toss well. Adjust dressing and salt/pepper once mixed. I added a bit more salt and pepper after tossing.
This salad really benefits from sitting before serving, so feel free to toss 30 minutes before eating. This is a great meal prep addition too!
