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Val’s Ultimate Vegan Greek Salad

Description

We think a Greek salad is a terrific accompaniment for lots of entrees or as a stand-alone lunch. And there’s no reason to forgo one just because you are vegan or dairy-free. This recipe contains Chef Diane’s Artisanal Feta “Cheese”, which you’ll find on our blog in the Starters section under Recipes. It’s an almond-based cheese that you can freeze to ensure you always have some on hand. Here, Chef Valerie adds marinated and browned tofu for an extra kick of protein. The salad is pictured, above, as a serving, but you can also arrange the ingredients on a large platter and let your guests assemble their own bowls.

Prepare in advance: Artisanal Feta “Cheese”

Ingredients

For Feta Cheese

1 cup
Whole Almonds
1⁄4 cup
Fresh Lemon Juice
3 tablespoons
Olive Oil (plus 1/4 cup olive oil)
2 cloves
Garlic (peeled)
1 1⁄4 teaspoon
Salt
1 cup
Cold Water
2 sprigs
Fresh Thyme
2 sprigs
Fresh Rosemary

For Marinade

1⁄2
Lemon (juiced)
1⁄4 cup
Olive Oil
1 tablespoon
Oregano
1 teaspoon
Granulated Garlic
 
Salt & Pepper (to taste)

For Salad

1 head
Romaine Lettuce
1 package
Mixed Salad Greens (5oz)
1
Cucumber (sliced into rounds)
1⁄2
Red Onion (sliced into thin rings)
1
Orange Bell Pepper (cores, ribs and seeds removed and pepper pieces julienned)
1
Tomato (Large, sliced into rounds; each round then cut into quarters)
2 cups
Kalamata Olives
1 package
Firm Tofu (14-ounce block, cut into 1-inch thick slices, with each slice then cut into triangles)
1
Artisanal Feta “Cheese” (see recipe on our blog under Starters in the Recipe section)
8 slices
Pita Bread (cut into small triangles - optional)

For Vinaigrette

1
Lemon (juiced)
1⁄2 cup
Olive Oil
1⁄4 cup
Water
2 tablespoons
Dried Oregano
1 tablespoon
Maple Syrup
 
Salt & Pepper (to taste)

Summary

Yield
Servings