Greek Chopped Salad

Preparation info
  • Makes:


    main course appetizer salads
    • Difficulty


    • Ready in

      55 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

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.


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


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