240 minutes
A refreshing and protein-rich Greek salad featuring cucumber, tomatoes, Kalamata olives, red onion, parsley, and a tangy tofu feta.
Large Cucumber, halved, seeded, and chopped
0 oz
Tomatoes, seeded and diced
cups
Kalamata Olives, pitted and halved
cups
Red Onion, thinly sliced
cups
Italian Parsley, chopped
cups
tablespoons
tablespoons
Lemon Juice, freshly squeezed
tablespoons
teaspoons
teaspoons
Black Pepper, freshly ground
to taste
Tofu Feta, marinated
0 oz
Pita Breads, cut into wedges
each
1. Combine Salad Ingredients
In a large bowl, combine the chopped cucumber, tomatoes, Kalamata olives, red onion, and parsley.
2. Prepare the Vinaigrette
In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper until the dressing becomes slightly thickened and glossy.
3. Toss Salad with Vinaigrette and Tofu Feta
Pour the vinaigrette over the salad and add the marinated tofu feta. Gently toss everything together until well coated.
4. Serve with Pita
Serve the salad on plates alongside pita wedges if desired.
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