Garden-Fresh Vegan Greek Breakfast Platter: A Sensory Journey to the Heart of Mediterranean Cuisine

Allergens

None

Ingredients

• 1. Organic Kalamata olives, pitted (1 cup) 2. Organic cherry tomatoes, halved (1 pint) 3. Vegan feta cheese, crumbled (8 oz) 4. Whole grain pita bread, cut into triangles (6 pieces) 5. Baby spinach leaves, washed and dried (2 cups) 6. Avocado, sliced (2 medium) 7. Cucumber, thinly sliced (1 cup) 8. Red bell pepper, thinly sliced (1 large) 9. Green onions, chopped (4) 10. Fresh dill, finely chopped (1/4 cup) 11. Extra virgin olive oil (2 tbsp) 12. Balsamic vinegar (1 tbsp) 13. Sea salt and freshly ground black pepper, to taste

Instructions

1. Arrange a variety of vegan feta cheese, Kalamata olives, cherry tomatoes, sliced avocado, cucumber, red bell pepper, green onions, and spinach leaves in an aesthetically pleasing manner on a large serving platter.
2. Drizzle with extra virgin olive oil and balsamic vinegar, then season to taste with sea salt and freshly ground black pepper.
3. Serve alongside whole grain pita bread, cut into triangles.

Chef’s Insight

The key to this dish lies in the balance of flavors and textures. The tangy olives, creamy vegan feta cheese, crunchy vegetables, and soft pita bread come together harmoniously to create a symphony of tastes and sensations that will leave your guests eager for more.

Notes

Feel free to customize this dish with your favorite vegan cheese or additional ingredients such as marinated artichokes or sun-dried tomatoes. The possibilities are endless!