My Big Fat Greek Salad

When I was growing up, and well into my 20’s, my family frequented two local Greek restaurants. I have a love of all things Greek from those days, including one of the very first things I ever veganized, spinach pie. I think it is the dill and the freshness of it all. I have veganized other favorites too including tzatziki sauce and spinach and rice.

Anyway, to this salad. I love every single ingredient – the radishes, scallions, cucumbers, dill and tofu croutons. And now that I am growing radishes in my garden, I think this will be making a very regular appearance on our table this summer!

This makes enough for 2 or 3 people depending on how hungry everyone is. You can always double the dressing and save whatever you don’t use for another time.

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My Big Fat Greek Salad

Ingredients

Dressing

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 3 shakes oregano
• 1 shake garlic powder
• 1 shake onion powder
• 1 shake mustard powder
• 1 pinch salt
• 1 pinch coconut sugar

Salad

• 1 head romaine lettuce
• 3 whole scallions
• 1 big bunch fresh dill
• 4 whole radishes
• 2 whole Kirby cucumbers

Tofu Croutons

• 1/4 block tofu
• 1 shake oregano
• 1 shake garlic powder
• a tiny bit of oil

Instructions

Dressing

1. Add all of the ingredients to a little jar. Seal and shake it up.

Salad

1. I like a chopped style salad but cut everything up any way you like to!
   

Tofu Croutons

1. Press the tofu for as long as you have time for. Dice it up into little squares. Heat a little bit of oil in a pan and add the tofu. Shake the pan to coat the tofu with the oil. Add the oregano and garlic powder and stir around to coat the tofu. Cook until the tofu is starting to get just done, a little crispy and brown.
   

2. Toss everything together. Enjoy!