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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

Instructions

Method for tofu

  1. Preheat oven to 350 degrees.
  2. Whisk all marinade ingredients together and marinate tofu triangles for 15 minutes.
  3. Heat 2 tablespoons olive oil in large pan and brown marinated tofu over medium heat for approximately three minutes on each side.
  4. Place browned tofu on a baking pan and bake for 10 minutes.

 

Method for vinaigrette

  1. Whisk all vinaigrette ingredients together in a small bowl.

 

Method for salad

  1. Assemble all salad ingredients with exception of the Feta “Cheese” and toss with an amount of vinaigrette to taste.
  2. Sprinkle crumbles of Feta “Cheese” on top.
  3. Arrange two tofu triangles on each plate.
  4. Serve with pita triangles if desired and the remaining vinaigrette on the side.

 

Method for feta cheese

  1. Place the almonds in a bowl and add enough cold water to cover. Let soak for 24 hours. Drain the soaking liquid, rinse the almonds under cold running water, and drain again.
  2. Remove the almond skins by squeezing each almond through your fingertips.
  3. Put peeled almonds in a food processor along with the lemon juice, 3 tablespoons oil, garlic, salt, and cold water. Purée for 10 to 12 minutes, or until very smooth and creamy. 
  4. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper. Dampen your hands with cold water, then flatten cheese to form a 6-inch round about ¾-inch thick. Drizzle ¼ cup oil on top, and sprinkle with thyme and rosemary leaves.
  5. Bake for 40 minutes or until the top is slightly firm.
  6. Let cool, then wrap and chill in the refrigerator.