Greek Salad

Whether it’s July and too hot to cook, or January and you are pining for the Greek Isles, this salad will save you. If you have some Tofu Feta already marinating in the refrigerator, you’re halfway done making dinner.

Serves 4-6

4 cups spring mix salad greens

4 cups baby spinach

1 green bell pepper, cut in slivers

1 large or 2 small cucumbers, peeled and chopped

2 cups cherry tomatoes, halved

1/2 small red onion, minced

1 cup Kalamata olives

1 batch Tofu Feta (see below)

1 batch Greek salad dressing (see below)

Layer the ingredients in the order given in a large serving platter or salad bowl. Dress with the salad dressing just before serving and toss to mix. Serve with a crusty loaf of bread or as a side dish.

TOFU FETA:

1 (14 ounce) block extra firm tofu

3/4 teaspoon red pepper flakes

1/4 cup lime juice

1/4 cup apple cider vinegar

1/4 cup fresh parsley, minced

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon dried oregano

3/4 cup cold water

1. Press the tofu in a tofu press or wrap in a paper towel and weight it down on a plate to remove the liquid from it.

2. In a medium bowl or container with a lid, combine all of the ingredients except the tofu. Mix well and set aside for 30 minutes while the tofu drains.

3. Cut the pressed tofu into small cubes and place them gently in the bowl with the liquid, avoiding too much handling. Allow the tofu to marinate at least 2 hours before using. Store any leftover tofu in the marinade in the refrigerator for up to one week.

GREEK SALAD DRESSING:

4 ounces red wine vinegar

3 tablespoons prepared hummus

1 teaspoon Dijon mustard

1/2 teaspoon oregano

1/2 teaspoon dill weed

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

sea salt and freshly ground pepper

Mix all together in a screw-top jar and shake vigorously until thoroughly combined.