Gluten Free Vegan Greek Salad with Tofu Feta

Total time50 min

Prep time20 min

Cook time0 min

Gluten Free Vegan Greek Salad with Tofu Feta

Cubes of pressed extra-firm tofu soak up a bright marinade of lemon juice, red wine vinegar, and dried oregano until they turn tangy and briny, standing in beautifully for the classic salty crumble on top of this salad. Crisp English cucumber, juicy halved cherry tomatoes, sweet red bell pepper, thin-sliced red onion, and Kalamata olives make up the hearty base, all tossed in a simple oil-and-vinegar dressing that ties everything together. It's fresh, colorful, and satisfying enough to eat as a full meal or serve alongside grilled skewers on a summer table. A scatter of fresh parsley at the end adds a clean, herby finish right before serving. This one comes together with straightforward produce and pantry staples, making it an easy, no-fuss option to add into a gluten free rotation without any last-minute label-checking stress.

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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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