As promised after my Vegan Tzatziki recipe, I’ve now got a recipe you can use it in! This Greek-inspired salad is savoury, delicious and healthy, and very simple to prepare. Taking a simple base of green salad, we add some tomatoes and cucumbers which can soak in the tzatzkiki, plus some greek olives for a treat. Nothing complicated here, no extra preparation needed. The only thing left to cook are the butter beans. I decided to add in a quick version of the greek beans which I love, served on a piece of toast with a little olive oil – and that’s it! And there you have it, a quick and satisfying meal. For seasoning, I’ll leave it up to you, but in general I tend to go for something simple since I find that the pairing of veggies and tzatziki is already so flavourful and yummy.
If you make my Vegan Greek Goddess Salad, don’t forget to tag me on Instagram as @berlinandcoconuts I love seeing your recreations!
Greek Butter Beans
- 2 tbsp of extra virgin olive oil
- 1 can of butter beans, 400g
- 1 can of chopped tomatoes, 400g
- 1/2 small yellow onion, chopped
- 1 clove of garlic
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1 tsp oregano
- salt and pepper, to taste
- a pinch of sugar
For the Salad
- 2/4 cup of Vegan Tzatziki
- 1/2 cup of cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 medium red onion, thinly sliced
- sliced of grilled toast
- light dressing of choice
In a saucepan, heat the oil over medium-high heat.
Add the garlic and onion and cook for a few minutes. Then add the spices and cook for another 2 minutes.
Add the beans and stir everything together.
Add the chopped tomatoes, stir, bring to a boil and simmer for about 10 minutes ou until soft, thick and creamy.
While the beans are cooking, chop all the veggies and add them to a plate with the olives.
Toast a piece of bread, add to the plate and serve the warm beans on top.
Serve with the tzatziki and dressing of choice and enjoy!