Vegan Greek Salad

This Vegan Greek Salad is made with tomatoes, cucumbers, olives, onion, and bell peppers. Plus a homemade tofu feta and a red wine vinegar dressing. Ready in just 20 minutes!

Course Salad

Cuisine Greek, Mediterranean

Prep Time 20

Total Time 20

Servings

Calories 96

Author Elizabeth

Ingredients

Tofu Feta

1 14 Ounce Block Extra Firm Tofu, cubed
3 Tablespoons Lemon Juice
1 Tablespoon White Miso
¼ Teaspoon Black Pepper

Dressing

3 Tablespoons Red Wine Vinegar
3 Tablespoons Water
2 Tablespoons Dijon Mustard
2 Cloves Garlic, minced
1 Teaspoon Dried Oregano
1 Teaspoon Kosher Salt
½ Teaspoon Pepper

Salad

1 English Cucumber, seeded and sliced ¼" thick
1 Green Bell Pepper, large diced
1 Red Bell Pepper, large diced
1 Pint Cherry Tomatoes, halved
½ Red Onion, thinly sliced
⅓ Cup Pitted Kalamata Olives
Fresh Mint
Dried Oregano

Instructions

In a medium bowl whisk the lemon juice, miso, and pepper. Add the cubed tofu and toss to combine. Set aside.
Whisk the dressing ingredients in a small bowl.
Arrange the cucumber, bell peppers, tomatoes, onion, olives, and tofu feta on a large platter. Drizzle with the dressing and very gently toss. Sprinkle some dried oregano and garnish with fresh mint. Enjoy!

Nutrition