Big Salad Recipe (Greek Style)

Big Salad Recipe: Greek Style!

Today we are making a Big Salad Recipe: Greek Style! What’s in this hearty salad? Well, certainly not just leafy greens with a drop or two of tomato, that’s for sure!

Typically, a Greek salad includes juicy tomatoes, cucumbers, red onion, feta cheese, and black olives with a homemade dressing made of olive oil. I added chickpeas and green bell peppers into this recipe as well!

But isn’t feta cheese not vegan? It isn’t … but the best part? Tofu is. That’s exactly what we use today! Marinated tofu is a great way to mimic the taste and texture of feta cheese. Who would have thought?

Homemade Vegan Feta

Salty, crumbly, somewhat-like-ricotta: I present to you Feta cheese, the Greek creation! This cheese is made from sheep’s milk, or from a mix of sheep/goat milk (current EU legislations allow up to 30% goat milk in feta cheese), and stored in brine. “Feta” means “slice” in Greek, which only took that name in the 17th century. This is likely referring to the fact that the cheese was sliced up and stored in containers, or sliced for serving.

But where did feta even come from? Early records point to the Greeks producing cheese from sheep’s milk using a specific technique that had been done earlier in ancient Greek mythology. This cheese was first mentioned during Byzantine times, and was called “prosphatos,” which means “fresh” in Greek.

Throughout its history, feta cheese has become integral to the Greek diet, and is exported to many countries around the world. One popular dish it’s a key ingredient in? Greek Salad!

So in today’s salad, I added all the fresh ingredients that go into this Greek-style recipe, but with one change. The feta cheese is the marinated tofu! Olive brine, olive oil, garlic, vinegar, and lemon are in the basic formula for the essentials that bring together a bland block of tofu into a delicious way to enjoy this soy masterpiece: the magical creation of feta!

High Protein Big Salad Recipe

This salad makes a healthy meal that is high in protein, because of the chickpeas and the extra-firm tofu. Extra-firm tofu has more protein than any other type of tofu!

Chickpeas contain around 10 grams of protein per cup and a full block of extra-firm tofu contains between 55-60 grams of protein!

Why You’ll Love This Big Salad Recipe

Super Wholesome: This delicious salad has a ton of good-for-you ingredients! Fresh lemon juice, fresh herbs like parsley, then onions, cucumber, olives, chickpeas, garlic and tofu make up the bulk of this recipe. The fresh flavor of the olive brine gives the salad this amazing salty olive flavor, and the homemade tofu feta cheese has all the taste of dairy-based feta, but is higher in protein and free of animal products!

Now that the weather’s getting warmer, I love picking up fresh vegetables at a local farmer’s market. All the fresh herbs and vegetables are great to use in huge salad recipes like this one! You can eat this entire salad as a main course (even add some cooked quinoa to it, to make a full meal with grains!) or serve it as a side at the dinner table.

Whenever I want to make a high protein recipe, this is my favorite salad to make. I can meal prep the ingredients separately, and toss them together when ready to eat!

Substitutions: Protein

Chickpeas: Chickpeas are the legume of choice in this salad. Another name for these is Garbanzo beans. I do not recommend to substitute any other bean. You can soak and cook your own dried chickpeas at home, or use a can for a quick option.

If buying them canned, then opt for a can that has minimal ingredients added. Some canned chickpeas contain disodium EDTA and calcium chloride, and I prefer to avoid these added ingredients.

Extra-Firm Tofu: This is the most firm type of tofu available. Regular firm tofu may work as well, but use extra-firm for best results. I always look for an organic, non-GMO tofu brand, where it has the non-GMO label on the package.

GMO soy crops are grown using artificial fertilizers and pesticides, so I avoid them if I can. However, I usually find the main tofu brands available in my local supermarket are already non-GMO, such as Soyganic and Sunrise!

Substitutions: Fruits & Vegetables

Cucumber: Cucumber is also another key ingredient in this salad! Do not substitute.

Green Bell Pepper: Use yellow, orange or red bell pepper instead.

Red Onions: Red onions are more bitter than white onions, and I do not recommend to substitute them. You can also try using pickled red onions rather than raw red onion.

Kalamata Onions: Do not used canned black olives. The Kalamata olives in this recipe are like this brand, which is usually in a glass jar or in a plastic container. The difference between Kalamata and black olives are that Kalamata olives are richer in taste, whereas black olives are not as robust.

Garlic: Do not use pre-crushed garlic. Buy fresh garlic cloves and grate them at home. It makes a world of difference in terms of taste! Bottles or bags of the pre-made stuff also contain preservatives and added ingredients that change the taste, as per my experience.

Substitutions: Other

Olive Brine: This is the extra water leftover in a glass jar of Kalamata olives.

Extra-Virgin Olive Oil: Extra-virgin olive oil has a stronger flavor than refined olive oil. It is also less processed, which is a win-win! You can use virgin or regular olive oil too, but extra-virgin would be best. The main difference is that regular olive oil is heated to extract the oil. Extra-virgin olive oil is cold-pressed and not as refined, which changes the taste.

Italian Seasoning: This is a seasoning made with a mix of oregano, basil, marjoram, rosemary, thyme, parsley and red pepper flakes. I would opt for an Italian seasoning with no added ingredients. For example, some seasonings contain sugar and sunflower oil within the mix, which I would avoid.

Check the ingredient label for a version that doesn’t have these extra, unnecessary ingredients. You can find a recipe to make your own as well!

Parsley: Parsley adds the best flavor with the ingredients here. You can use another herb, such as fresh basil instead.

White Wine Vinegar: Try red wine vinegar instead. The difference in these flavors are that white wine vinegar has a lighter flavor. Red wine vinegar has a more fruity and robust flavor.

Lemon Juice: Use fresh lemon juice, not the pre-juiced carton! I haven’t tried another substitute for this, but apple cider vinegar or lime juice may work.

More Summer Salads You’ll Love

Peanut Thai Salad: This colorful salad recipe is inspired by Thai ingredients and filled with healthy grains, veggies and fats for a whole meal in a bowl!

Squash, Pecan and Kale Salad: This vegetable salad is perfect for the fall season with pecans, roasted squash, kale, pumpkin seeds and other seasonal ingredients!

Creamy Potato Salad: This Potato Salad Recipe uses a creamy dressing using cashews to mimic the mayonnaise. This is a great option to add to your list for summer picnic pasta salads!

Avocado Macaroni Salad: This quick and creamy Healthy Macaroni Salad Recipe filled with cherry tomatoes, corn, avocado and spinach never fails to disappoint on a hot summer day picnic!

Lebanese Tabbouleh Salad: This delicious salad is a Lebanese-inspired recipe consisting of finely chopped parsley, tomatoes, onion, lemon juice, olive oil and bulgur (or in this case, couscous)!

More Healthy Recipes & Snacks

Matcha Chocolate Coconut Bites: These delicious coconut balls are a twist on a regular energy ball! The center of each ball has a surprise chocolate coconut center with cocoa powder, or matcha coconut filling, making one layer hidden inside the other.

Nature Valley Granola Bars: This Nature Valley Granola Bar Recipe is reminiscent of the delicious (and super crumbly) Nature Valley Oats N’ Honey bars!

Mint Chocolate Bites: Is it that time of the year yet? These were inspired by the holiday season! With fresh mint, cocoa powder and dates, this perfect sweet treat is like a healthy Thin Mint!

Nutella Peanut Butter Oats Snack Cups: This no bake recipe for double layer snack cups has one peanut butter and oats layer, then another layer of homemade decadent chocolate coating, made of hazelnuts!

No Bake Creamy Pistachio Cake: This pistachio cake is a pastel green color that goes perfectly with spring or summer vibes! The color is all natural, from roasted pistachios giving a light purple and green color, to a bright green avocado blended in as well.

No Bake Lemon Raspberry Cheesecake Recipe: This Vegan Cheesecake Recipe uses a base of cashews to make a creamy, tart lemon filling topped with raspberries!

Orange Creamsicle Energy Bites: Get a taste of summer in every bite of these orange creamsicle plant based energy balls, packed with cashews, dates, almonds and oranges!

Caramel Chocolate Tart: This recipe is a no-bake, triple layer tart recipe. It uses a chocolate crust made in the food processor, a thick coconut milk caramel filling and a rich chocolate ganache topping!

If you make this Big Salad Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!