How To Make Vegan Greek Salad
A fresh and flavorful salad with crisp veggies, tangy olives, and creamy tofu feta.
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Serves:
Ingredients
- 4 cups chopped romaine lettuce
- 1 large cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1/3 cup chopped red onion
- 1/2 cup kalamata olives
- 1/2 cup crumbled tofu feta (made with 1 block firm tofu, 3 tbsp lemon juice, 2 tbsp apple cider vinegar, 1 tsp dried oregano, 1/2 tsp salt, blended until creamy)
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
-
In a large bowl, combine the lettuce, cucumber, cherry tomatoes, red onion, and olives.
-
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
-
Drizzle the dressing over the salad and toss to coat. Top with crumbled tofu feta.
Nutrition
- Calories : 205kcal
- Total Fat : 18g
- Saturated Fat : 2g
- Sodium : 486mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugars : 4g
- Protein : 5g
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