Anti Inflammatory Vegan Greek Salad with Tofu Feta

Total time50 min

Prep time20 min

Cook time0 min

Anti Inflammatory Vegan Greek Salad with Tofu Feta

Crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and briny Kalamata olives come together in a bright, herby toss that tastes like summer on a plate. Cubes of extra-firm tofu marinate in olive oil, lemon juice, red wine vinegar, and oregano until they turn tangy and salty enough to stand in for the classic feta, adding a satisfying, protein-packed bite to every forkful. The whole salad gets a second hit of that same lemon-oregano dressing, so the flavors stay bold and cohesive from the first bite to the last. A scatter of fresh parsley on top adds a clean, peppery finish that ties everything together. It's a naturally colorful, plant-forward dish built on olive oil and vegetables rather than heavy or processed ingredients, which makes it a genuinely solid choice for an anti-inflammatory way of eating. Serve it straight from the platter for an easy, no-fuss meal that still feels vibrant and fresh.

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Ingredients

4 servings

For the tofu feta

14 oz block extra-firm tofu
Simple Truth Organic® Extra Firm Tofu Twin Pack Simple Truth Organic Extra Firm Tofu Wildwood Organic Extra Firm Tofu Twin Pack - 15.5 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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3 tbsp olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the salad

2 large english cucumbers, cut into ¾-inch chunks
3 cups cherry tomatoes, halved
1 medium red bell pepper, cut into ¾-inch pieces
½ medium red onion, thinly sliced
½ cup kalamata olives, pitted

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Drain the tofu and press it dry: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet or pot on top for 10 minutes. Once pressed, cut the tofu into 3/4-inch cubes.
2
In a small bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper for the tofu feta marinade. Add the tofu cubes, toss gently to coat, and set aside to marinate for at least 20 minutes at room temperature, turning once halfway through.

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