Vegan Greek Salad
A refreshing summer Greek salad made completely dairy-free, with juicy tomatoes, crisp cucumber, briny Kalamata olives and a tangy marinated tofu feta. The salad itself comes together in 15 minutes - just marinate the tofu feta ahead of time, ideally overnight.
Ingredients
- 6 tomatoes chopped
- 6 cucumber sliced
- 1 red onion thinly sliced
- 1 cup Kalamata olives pitted
- 2 Tbsp green onion chopped
- 1 lemon halved
For the vegan feta cheese:
- 1 ½ cup extra-firm tofu cubed
- ½ cup water
- 2 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp dried basil
- 1 tsp nutritional yeast
- ½ tsp salt
For the dressing:
- 2 Tbsp olive oil
- ½ Tbsp maple syrup
- 1 tsp salt
- ½ tsp black pepper freshly ground
- 2 Tbsp lemon juice freshly squeezed
- 2 tsp dried oregano
Instructions
- Make the vegan feta cheese:
- In a medium bowl, combine all the vegan feta ingredients and let the tofu marinate for at least 2 hours before using, preferably overnight.
- In a large bowl, combine the tomatoes, cucumber, red onion, olives, green onion and the marinated tofu.
- In another bowl, whisk together all the dressing ingredients until well incorporated.
- Pour the dressing over the salad and toss gently to coat.
- Serve with a fresh lemon half on the side, squeezing over as much juice as you like for your portion.
Notes
The tofu feta only gets better the longer it marinates - overnight is ideal, and it keeps for a couple of days in its marinade, so it is worth making a batch in advance. Add the dressing just before serving so the tomatoes and cucumber stay crisp.