Greek Salad, Non-Dairy Style

Summer salads are the best way I can think of to eat and beat the heat – and avoid sweating over a hot stove in an already hot kitchen.

I whipped up this vegan Greek Salad this weekend for a BBQ, and watched as the mixed crowd (some vegan, some vegetarians, some omnivores) devoured the whole bowl – glad I helped myself first!

Vegan Greek Salad

Vegan Greek Salad

* Make the tofu “feta” a day ahead for super flavor saturation and throw it all together right before leaving for the party.

Tofu Feta 


1 block firm tofu, drained and blotted dry with a clean towel

1 cup chickpea or blond miso paste

Tofu Feta Cheese with Miso Recipe

Tofu Feta Cheese with Miso Recipe


1. Spread a thin layer of miso on a dinner plate, about the same size as the largest flat side of the tofu square.

2. Cut the block of tofu in half, horizontally. Lay 1/2 of the block of tofu on the miso on plate and spread a 1/4 inch layer of miso on the top side of the tofu, making sure to cover every bit.

3. Place the final piece of tofu on top, flat. Now cover every last bit of the tofu with a thin layer of miso.

4. Wrap the entire block in plastic wrap and refrigerate for at least 6 hours, up to overnight.

5. Remove the tofu from the refrigerator and gently scrape the miso off the tofu. Sorry, I wouldn’t use the miso again.

6. Cut the tofu into 1/2 inch cubes and set aside.

Vegan Greek Salad

2 cups cherry tomatoes, washed and dried

2 cups cucumbers, washed, dried and sliced into 1/2 inch slices

1/2 cup pitted Greek olives (kalamata are perfect)

3 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

1 clove garlic, minced


1. Combine the tomatoes, cucumbers, olives and cubed tofu into a large salad bowl.

2. In a small bowl whisk together the olive oil, lemon juice, salt and garlic. Pour over the salad mix and gently toss with a large wooden spoon or your hands.

3. Refrigerate for an hour before serving to allow all the flavors to combine.




  1. phyllis says:

    You new site is beautiful just like you; well done!

  2. Cindy says:

    Hi Alex,
    LOVE the new website!!!! Your new pic is beautiful, just like you. You are such an “inspiration!” Can’t wait to try the Brussel Sprout & Greek Salad recipes. Living in So Calif….”Salads” are a must in the hot Summers, as you definitely don’t want to turn the oven on or be cooking over a “hot” stove either.

    Knowing that “Gardein” probably is not the best stuff, but I think for a “non-veg” transition it’s a good substitute. Just tried the Mandarin Orange Crispy Chick’n for the first time, thinking I might be able to pass it off on non-veg spouse. There’s a recipe on the package for an “Asian Salad.” The Gardien Chick’n was textured like and even looked like the real thing. When finished with the Orange sauce it even had that “crispy” texture. Husband came into kitchen and when he saw the package, I told him to “keep an open mind” and just taste it. Well, to my surprise he not only liked it and ended up having seconds on the cabbage Asian salad. Also told me he would eat this again and at least once a week. We had some of the dressing leftover, so two days later made a salad base with cabbage (minus the Gardein this time) Cleaned out the frig……added some grape tomatoes, zucchini from our garden with sliced avacado and some garbanzo beans on the side. Now, he doesn’t like garbanzo beans either, so I reminded him that he didn’t think he was going to like the Gardein Chicken either. “Just take a small bite with some of the cabbage salad and see what you think?” Well, surprised again he not only like them, but proceeded to add the rest of the small bowl to his salad. The recipe for the Asian dressing on the package is such a good one, I’m going to come up with some new Asian salad combos using that as a base.
    Here’s the recipe from the package

    Madarin Orange Crispy Chick’n Salad

    Prepared & slice up Orange Cripsy Chick’n according to pkg. directions.
    Toss Shredded savoy cabbage ( used regular cabbage & turned out great)
    Green Onions – finely chopped
    Carrots – shredded
    Cilantro – small amount
    Shitake or white button mushrooms (I didn’t use them this time)

    Asian Dressing: (yummy!)
    Whisk together:
    1/4 cup of Rice Vinegar
    1/4 cup of Olive or Safflower Oil
    1 tsp of Sesame Oil
    2 tsp of Soy Sauce ( or Tamari)
    1 tsp. of Maple Syrup
    Pour dressing over greens and toss well. Add Orange Chick’n, & mushrooms to the greens & serve.

    ****This was my first time using Safflower & Sesame Oil. I’m in love with the flavor the Sesame Oil adds! I do fess, I added a very small amount of brown sugar to this dressing. I’m thinking some Agave or Brown Rice Syrup would be good too. A little “ginger” would give it a nice kick, but spouse is opposed is really opposed to fresh ” ginger” and since I was already “pushing the envelope” so to speak……well opted not to add, but I bet it would be “delicious!”

    P.S. Ok, as I’m finishing typing this message. DH peeks in the room with his bowl of breakfast “yogurt”. Earlier I told him to cut up some, banana, add fresh blueberries & sprinkle some of my “gluten-free” granola on top. He was proud of his “healthy” creation & had to show me. Mind you, I bought him some regular greek yogurt. Told him he might have to add some “sweetness” since the yogurt was “plain”. He said ” I used the Vanilla one in the larger container”………which just happens to be my organic “soy” yogurt……….LOL!…… lips are sealed!!! (Now “I’m quietly thanking the Lord for some great breakthroughs the past few days with the non-veg hubby!!!” ) He has high cholesteral & is currently not taking any medication, so this is huge……..Hmmmm maybe a “manly” vegan cookbook like “Engine 2″ for his Father’s Day gift……… I dare??????)

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