Greek Chopped Salad

Name: Greek Chopped Salad
Prep time: 55 min
Total time: 55 min
Yield: Makes: 2 main course or 4 appetizer salads
Cuisine: Greek
Ingredients: 1 red or yellow bell pepper, roasted or raw, chopped; 2 romaine hearts, washed, dried, and chopped; 1 large tomato, diced, or 1 cup (150 g) halved grape tomatoes; ¼ cup (40 g) chopped red onion; ½ cup (90 g) pitted Kalamata olives; ½ batch Marinated Tofu Feta, OF version; ½ cup (50 g) chopped cucumber; 1 cup (165 g) cooked chickpeas; ¼ cup plus 2 tablespoons (45 g) Cashew Tzatziki; Whole grain pita wedges or pita chips; Lemon wedges

Preparation info

Makes:
2
main course appetizer salads

Difficulty
Easy
Ready in
55 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Greek salads are ubiquitous on lunch menus, but without the feta you’re left with a pile of veggies and an oily dressing. Here we’ve upgraded the vegetables, swapped the feta for a marinated, oil-free tofu, and added Cashew Tzatziki for a creamy, tangy contrast.

Ingredients

2 romaine hearts, washed, dried, and chopped
1 red or yellow bell pepper, roasted or raw, chopped
1

Europe
Greece
Lunch
Vegan
Mediterranean

Method

Place the lettuce in a large bowl. Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion, and tofu feta on top. (We prefer rows.)
Drizzle with the cashew tzatziki, then arrange the pita around the edges. Serve with the lemon wedges.