Greek Salad with Tofu ‘Feta Style’ Cheese & Creamy Mustard Oregano Dressing

I used ingredients (marked with an *) from CSA Week #3, but this can be made any time of year.

Tofu ‘Feta Style’ Cheese
1/2 block firm tofu
The juice of 1 lemon
3 teaspoons olive oil
1 bunch fresh oregano*
Pinch salt

Crumble the tofu.   Chop the oregano.  Mix the lemon juice, olive oil, salt and oregano and pour over tofu.  Marinate for as long as possible.  (I made it in the morning so I could enjoy for lunch.)

Creamy Mustard Oregano Dressing
1/4 cup olive oil
The juice of 1 lemon
2 teaspoons dijon mustard
Fresh oregano*
S and P

Chop the oregano.  Whisk the olive oil, lemon juice, mustard, oregano, and salt and pepper together.  Taste and adjust.

Greek Salad
Red leaf lettuce*
Tomatoes
Cucumbers*
Artichoke hearts
Garlic scapes*
Fresh oregano*

Cut the lettuce, tomatoes, cucumbers artichoke hearts, garlic scapes, and oregano. Arrange in a salad bowl.  Pour dressing on the salad and top with tofu ‘feta style’ cheese and a sprig of oregano.  Enjoy!

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