Vegan Greek Salad Without Lettuce (with Tofu Feta) 🥗💚
Looking for a fresh and satisfying vegan Greek salad without lettuce? This recipe skips the usual greens and dairy, and instead brings bold Mediterranean flavor with grilled tofu “feta,” crunchy cucumbers, ripe tomatoes, and a classic oregano vinaigrette.
Perfect as a light lunch, BBQ side, or summery main dish, this salad delivers all the flavor of the original — with a plant-based twist.
👇 Full recipe & instructions below!
Ingredients
1 large cucumber, diced
4-5 ripe tomatoes, diced
1 red onion, thinly sliced
1 green bell pepper, diced
1/2 cup Kalamata olives, pitted and halved
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (optional, for garnish)
1 block firm tofu
Greek Spice Mix:
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried minced onion
1/4 tsp dried minced garlic
Instructions
Step 1: Prepare the Tofu
Boil the block of tofu in salted water for 5 minutes.
Drain the tofu and pat it dry with a clean kitchen towel.
Heat a cast iron pan over medium-high heat. Add a bit of olive oil and place the tofu in the pan.
Griddle the tofu until crispy on all sides. While cooking, sprinkle the tofu with the Greek spice mix to season.
Once crispy and golden, remove from the pan and set aside.
Step 2: Prepare the Vegetables
Dice the cucumber, tomatoes, and green bell pepper.
Thinly slice the red onion.
Combine all the vegetables in a large salad bowl.
Add the Kalamata olives to the vegetable mixture.
Step 3: Make the Dressing
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried oregano.
Season with salt and freshly ground black pepper to taste.
Step 4: Assemble the Salad
Pour the dressing over the mixed vegetables and toss gently to combine.
Chop the grilled tofu into cubes and add it to the salad.
Garnish with freshly chopped parsley if desired.
Step 5: Serve
Serve the Greek salad immediately.
Enjoy the fresh, crisp flavors and the hearty grilled tofu.
Next up, Greek salad with grilled tofu.
Step one, boil a block of firm tofu in salted water for five minutes. Drain and pat
dry. Heat a cast iron pan with olive oil, and grill the tofu until crispy,
seasoning with a Greek spice mix, and then set aside. Dice one large cucumber,
four to five tomatoes, and one green bell pepper. Slice one onion. Combine all veggies in
a large bowl. Add half a cup of calamata olives. Whisk together 1/4 cup of olive oil, 2
tbsp of red wine vinegar, and 2 tsp of dried oregano. Season with salt and pepper.
Pour the dressing over the veggies and toss. Add chopped grilled tofu. Garnish with parsley.
Serve immediately and enjoy the fresh flavors.