A vegan version of greek salad with Violife

Ingredients

• 600 g Violife Greek White Block cut into 1 cm pieces
• 500 g cucumber dice into 1cm pieces
• 200 g red pepper sliced
• 300 g kalamata olives stoned and halved
• 500 g tomatoes chopped into 1cm pieces
• 200 g red onion halved and finely sliced
• micro herbs to garnish
• 100 ml rapeseed oil
• 25 ml red wine vinegar
• 1 lemon juice and zest
• 3 g rosemary chopped
• Salt, pepper and sugar, to taste