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Last year I was fortunate to visit Athens, Poros, Aegina and Hydros. After tasting the fabulous salads in Greece, I adapted this Vegan Greek Salad that is included in my book, Vegan Recipes from the Heart.


¾ c Extra Virgin Olive Oil
2 T Lemon Juice
2 T Balsamic Vinegar
1 clove minced Garlic
½ t Salt
1/8 t freshly ground Pepper
1 T capers
2 oz Firm Tofu
1/2 t Salt
2 T White Rice Vinegar
1 Sliced cucumber
¼ Sliced Red Spanish Onion
¾ t Oregano
¾ t Basil
4 Quartered Roma Tomatoes
Kalamata Olives
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Slice tofu on a plate, sprinkle with salt, press by covering with another plate and placing a cup on top of the plate. Let stand for an hour. Drain tofu. Crumble tofu into a small bowl and sprinkle with rice vinegar and ¼ t salt. Set aside.

Add olive oil, lemon juice, Balsamic vinegar, garlic, salt, pepper, and capers to a jar. Cover and shake well.

Tear crisp cold lettuce into bit sized pieces in a salad bowl. Peel cucumber, score outside with a fork, and slice into salad bowl. Add slice red onion, oregano and basil, and toss. Add tomatoes and olives. Drain tofu and add. Sprinkle with dressing and toss again lightly.