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
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Dressing
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¼ C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
½ tsp salt
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Tofu Feta
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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
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2015/01/05/chopped-greek-salad-tofu-feta/