We think a Greek salad is a terrific accompaniment for lots of entrees or as a stand-alone lunch. And there’s no reason to forgo one just because you are vegan or dairy-free. This recipe contains Chef Diane’s Artisanal Feta “Cheese”, which you’ll find on our blog in the Starters section under Recipes. It’s an almond-based cheese that you can freeze to ensure you always have some on hand. Here, Chef Valerie adds marinated and browned tofu for an extra kick of protein. The salad is pictured, above, as a serving, but you can also arrange the ingredients on a large platter and let your guests assemble their own bowls.

Serves 6-8

 

Prepare in advance: Artisanal Feta “Cheese”

 

Ingredients for salad

1 head romaine

1 5-ounce container mixed salad greens

1 cucumber, sliced into rounds

½ red onion, sliced into thin rings

1 orange bell pepper; cores, ribs and seeds removed and pepper pieces julienned

1 large tomato, sliced into rounds; each round then cut into quarters

2 cups Kalamata olives

1 14-ounce block of firm tofu, cut into 1-inch thick slices, with each slice then cut into triangles

1 wheel Artisanal Feta “Cheese” (see recipe on our blog under Starters in the Recipe section

8 pita breads, cut into small triangles (optional)

 

Ingredients for marinade

Juice of ½ lemon

¼ cup olive oil

1 tablespoon oregano

1 teaspoon granulated garlic

Salt and freshly-ground pepper to taste

 

Ingredients for vinaigrette

Juice 1 large lemon

½ cup olive oil

¼ cup water

2 tablespoons dry oregano

1 tablespoon maple syrup

Salt and freshly-ground pepper to taste

 

Method for tofu

  1. Preheat oven to 350 degrees.
  2. Whisk all marinade ingredients together and marinate tofu triangles for 15 minutes.
  3. Heat 2 tablespoons olive oil in large pan and brown marinated tofu over medium heat for approximately three minutes on each side.
  4. Place browned tofu on a baking pan and bake for 10 minutes.

 

Method for vinaigrette

  1. Whisk all vinaigrette ingredients together in a small bowl.

 

Method for salad

  1. Assemble all salad ingredients with exception of the Feta “Cheese” and toss with an amount of vinaigrette to taste.
  2. Sprinkle crumbles of Feta “Cheese” on top.
  3. Arrange two tofu triangles on each plate.
  4. Serve with pita triangles if desired and the remaining vinaigrette on the side.