Chopped Greek Salad with Tofu Feta

I wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don’t eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there’s not much to prepare, so it comes together rather nicely. We are beginning a kitchen remodel, so I’m not sure how much longer I’ll have a full kitchen again, but my goal is to NOT live off take-out and Boca burgers during the renovations. I’ll do my best to not only eat healthy, delicious meals during the chaos, but share them with you as well. I also have a cookbook review coming soon, so stay tuned!

INGREDIENTS:
2 medium cucumbers, chopped
1 small red onion, chopped
3 Roma tomatoes, chopped
1 bell pepper, chopped
1 15-oz can garbanzo beans, drained
Dressing
1/4 C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
1/2 tsp salt
Tofu Feta
1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
1 tsp lemon juice
1 tsp red miso
1/8 C olive oil
1/8 C water
1/3 C red wine vinegar
1 tsp salt
1 Tbs dried basil
1/2 tsp black pepper

DIRECTIONS:
Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
Serve with some crumbled tofu feta on top and enjoy!

The next day, I enjoyed the chopped salad over mixed greens with hummus. So delicious!!

Chopped Greek Salad with Tofu Feta

 

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Prep time

30 mins

Total time

30 mins

 

I wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don't eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there's not much to prepare, so it comes together rather nicely.

Author: Epicurean Vegan

Serves: 8-10

Ingredients

• 2 medium cucumbers, chopped
• 1 small red onion, chopped
• 3 Roma tomatoes, chopped
• 1 bell pepper, chopped
• 1 15-oz can garbanzo beans, drained
• .
• Dressing
• .
• ¼ C red wine vinegar
• 2 Tbs olive oil
• 1 tsp oregano
• 1 tsp Dijon mustard
• ½ tsp salt
• .
• Tofu Feta
• .
• 1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
• 1 tsp lemon juice
• 1 tsp red miso
• ⅛ C olive oil
• ⅛ C water
• ⅓ C red wine vinegar
• 1 tsp salt
• 1 Tbs dried basil
• ½ tsp black pepper

Directions

1. Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
2. Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
3. Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
4. Serve with some crumbled tofu feta on top and enjoy!

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