Vegan Greek Salad with Tofu “Feta” & Homemade Dressing

This Easter holiday I wanted to try something different. Instead of making my favorite creamy Caesar Dressing which is more of an everyday dressing for me, I decided on an oil-based dressing. It actually takes longer to make the Caesar Salad with a Vegan Caesar Salad Dressing. I chose to     take a simpler approach. The less time it takes to prepare and make this salad dressing the more time I have preparing other dishes.  I definitely needed more time today.

Use my Greek Inspired Salad Dressing and Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese recipes to really compliment this Greek Salad.

Try one of my other Greek-Inspired Recipes:

Vegan Greek Pastitsio

Vegan Greek Moussaka

Vegan Creamy Tzatziki Sauce

Vegan Seitan Mock “Meat”

Vegan Greek Inspired Seitan Gyros

Vegan Greek Roasted “Lamb” with Herbed Vegetables

To start, it’s easier if you chop all your vegetables at once instead of as you go.

Chop the hearts of romaine lettuce, cucumbers, grape tomatoes, red onions, artichoke hearts and avocados.

Then, add all your chopped veggies to a large serving dish or bowl. Starting with your lettuce, cucumbers, tomatoes, red onions, artichoke hearts then top with the avocado slices or chunks.

Top with a Greek Inspired Salad Dressing and toss to combine everything. Serve and Enjoy!

Print Recipe

Vegan Greek Salad with Tofu “Feta” & Homemade Dressing

This Greek Salad has organic grape tomatoes, crunchy cucumbers, thinly sliced red onions, a Lemon-Red Wine dressing and tangy Tofu “Feta” on top of a bed of chopped romaine lettuce.

Course

Soup or Salad

Prep Time

10 minutes

Servings

Large Salads

Ingredients

• 3 hearts Romaine Lettuce chopped
• 6 ounces Grape Tomatoes halved
• 1-2 Cucumber sliced
• 1/2 Red Onion finely sliced
• 1 Avocado chopped
• 1/2 cup Artichoke Hearts quartered
• 1/4-1/2 cup Greek Inspired Salad Dressing {recipe}
• 10 ounces Vegan Oregano Tofu “Feta” Crumbles {recipe}

Course Soup or Salad Prep Time 10 minutes Servings Large Salads Ingredients 3 hearts Romaine Lettuce chopped 6 ounces Grape Tomatoes halved 1-2 Cucumber sliced 1/2 Red Onion finely sliced 1 Avocado chopped 1/2 cup Artichoke Hearts quartered 1/4-1/2 cup Greek Inspired Salad Dressing {recipe} 10 ounces Vegan Oregano Tofu “Feta” Crumbles {recipe}

Instructions

1. To start, it’s easier if you chop all your vegetables at once instead of as you go.
2. Chop the hearts of romaine lettuce, cucumbers, grape tomatoes, red onions, artichoke hearts and avocados.
3. Then, add all your chopped veggies to a large serving dish or bowl. Starting with your lettuce, cucumbers, tomatoes, red onions, artichoke hearts then top with the avocado slices or chunks.
4. Top with a Greek Inspired Salad Dressing and toss to combine everything. Serve and Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Share this Recipe