Wednesday, June 27, 2012

Greek Salad with Soy Feta

When was the last time you had an awesome Greek salad? Perhaps before you went vegan or perhaps you aren't vegan and are intrigued by the thought of a vegan Greek salad. Well, look no further. I received samples of two products that might just change your life.

The first is Gloria's Harvest pitted kalamata olives -- in a bag. Why, I asked, would one want to buy olives in a bag?  Well, they are targeting the consumer who would typically eat jarred olives, but is seeking a better quality and better tasting olive. Gloria's Harvest olives are imported from Greece and are neither pasteurized nor heat-treated by any means so all the healthy nutrients remain intact. Then, they are packed in an 8-layer bag, which keeps them fresh for longer. They do not contain any artificial preservatives or colors. The result is deliciously fresh olives that have a spectacular taste!

The second is's Soy Feta (distributed by Scenario Intl.). When this product first came on the market, I was so excited. It is made of tofu and flavored with oregano, rosemary, and marjoram. How they got the tofu to be the consistency of feta, I will never know. But, know that it is like feta and it is delicious!

Using these two ingredients, you will make a scrumptious Greek Salad. This one is good enough to bring to that office potluck - I promise you will be impressed.

Greek Salad
Serves: 8

Ingredients for Salad
  • 1 head romaine lettuce
  • 4 ripe tomatoes
  • 1 large cucumber, peeled
  • 1/2 red onion
  • 1 bag Gloria's Harvest kalamata olives
  • 1 box Soy Feta
  • 1/4 - 1/2 cup fresh parsley, chopped
Ingredients for dressing
  • 1/4 cup olive oil
  • 2 T red wine vinegar
  • 1 tsp sugar
  • 1 clove garlic, minced
  • 4 of the olives from the Gloria's Harvest bag (listed above)
  • 1/4 tsp sea salt
  • Fresh ground black pepper
  • 1 lemon 

Chop the bottom off the head of romaine lettuce, then continue to slice upwards in 1-inch slices. Then, chop widthwise so that the pieces are approximately 1-inch squares. Place lettuce in a large bowl.

Next, remove each tomato core with a tomato corer if you have one. If not, a knife will do.

Then slice the tomatoes into 8 slices like a pizza. Then, chop each wedge in half. Add to salad bowl.

Cut the red onion in half, then slice thinly. Add to salad bowl.

Peel the cucumber all the way (not fancy like I did) as you want to remove the thick skin. Then chop in half widthwise. Cut each half into four long wedges. Then, chop into large chunks and add to salad bowl.

Drain the olives, then cut about 40 of them in half lengthwise. Add to salad bowl. Add fresh parsley to salad bowl.

Cut the tofu feta in half and crumble half into the salad bowl. It crumbles very nicely. Add salt and black pepper.

Now, make the dressing by putting the olive oil in a bowl, then adding the vinegar.

Add the sugar to offset the vinegar. Add the garlic and whisk until combined.  Finely chop 4 olives and add them to the dressing to give it even more olive goodness. Whisk it all up and add to the salad.

Toss salad to combine flavors.

Voila! Vegan Greek Salad fit for a king! If you can't find these two products in your local health food store, you can order the tofu feta at Pangea and the olives through Gloria's Harvest.

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