Mediterranean Diet Friendly Vegan Greek Salad with Tofu Feta

Total time50 min

Prep time20 min

Cook time0 min

Mediterranean Diet Friendly Vegan Greek Salad with Tofu Feta

Crisp English cucumber, juicy cherry tomatoes, sweet red bell pepper, and thinly sliced red onion come together in a bright, olive oil–and–red wine vinegar dressing loaded with oregano and lemon. Marinated tofu cubes soak up that same tangy, herby mix until they're briny and tender enough to stand in for the classic block on top, adding protein and a satisfying chew to every forkful. Kalamata olives bring their signature salty punch, while a scatter of fresh parsley finishes the platter with color and freshness. It's a fast, no-cook-required assembly built entirely on vegetables, good olive oil, and simple pantry seasonings, which makes it a natural fit for a Mediterranean-style way of eating. Serve it as a light lunch or alongside grilled vegetables for a fuller spread, and expect the leftovers to taste even better the next day once the flavors have had time to meld.

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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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