Greek Tofu Salad
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
Let me share one of my favorite quick weeknight meals that came straight from a trip to the Greek islands. This Greek Tofu Salad is ready in just 35 minutes total, making it perfect for busy evenings when you want something fresh and satisfying. The beauty of this dish is its simplicity, packed with crisp vegetables, creamy feta, and protein rich tofu that's loaded with amino acids to keep you full. What I love most is how affordable it is to pull together, yet it feels elegant enough to serve to guests. The bright lemon vinaigrette ties everything together beautifully, creating a salad that's both nourishing and genuinely delicious.
Ella x
Ingredients
- 400tofu
- 600cherry tomatoes
- 300cucumber
- 200red onion
- 120kalamata olives
- 150feta cheese
- 200greek yogurt
- 50fresh parsley
- 60lemon juice
- 100extra virgin olive oil
- 1salt
- 1black pepper
Detail level
Instructions
- 1
In a large bowl, combine the cubed tofu, cherry tomatoes, cucumber, and red onion.
Tip: Use a fork to gently break up the tofu.
- 2
In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and black pepper.
Tip: Adjust the amount of lemon juice to your taste.
- 3
Pour the yogurt dressing over the salad and toss to combine.
Tip: Make sure all the ingredients are well coated with the dressing.
- 4
Stir in the Kalamata olives and crumbled feta cheese.
Tip: You can also add some chopped fresh parsley for extra flavor and freshness.
- 5
Toss the salad again to combine all the ingredients.
Tip: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 6
Just before serving, drizzle the salad with extra virgin olive oil and toss to combine.
Tip: This will add a richness and depth to the salad.
- 7
Serve the Greek Tofu Salad chilled, garnished with additional parsley if desired.
Tip: This salad is perfect for a light lunch or as a side dish for your next dinner party.
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