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.

3 tablespoons olive oil
2 tablespoons red wine vinegar
A few shakes of oregano
A shake of garlic powder
A shake of onion powder
A shake of mustard powder
A pinch of salt
A pinch of coconut sugar

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

1 head of romaine
3 scallions
Big bunch of dill
4 radishes
2 Kirby cucumbers

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

Tofu Croutons
1/4 block of tofu
A shake of oregano
A shake of garlic powder
A tiny bit of oil

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.

Toss everything together. Enjoy!




2 thoughts on “My Big Fat Greek Salad

  1. Lisa- where r u from? You mentioned johns in cedarhurst I have also lived in 5 towns for 4
    25 years after leaving Brooklyn Seems we have same living quarters. Just curious as to where you shop too. Thanks Robyn you can rsvp privately.

Leave a Reply