This vegan take on Greek salad is made with juicy heirloom tomatoes, nutty toasted farro, and crumbled tofu feta.
Peak-season heirloom tomatoes don't last long, so I'm feeling the urge to make the most of it.
When I'm in the mood for a salad, I make this Greek-inspired plate with toasted farro, kalamata olives, and vegan tofu feta. I love it for lunch or dinner, but you could easily serve it as a side dish, too.
It's a must-try if you're looking for a tomato-centered way to send off the summer season.
How to Make Vegan Greek Salad:
To add a little extra nutty flavor, I like to toast the farro before cooking the grain over the stovetop like usual.
The next step is prepping the tofu feta.
Tofu feta is my favorite dairy-free alternative to feta cheese.
To make it, crumble a block of tofu in a bowl and mix it with extra virgin olive oil, lemon juice, nutritional yeast, garlic powder, and salt and pepper. The only other step is giving it some time so the flavors can mingle.
Once the farro is finished cooking, mix it with the crumbled tofu feta. Then add in the tomatoes, cucumber, red onion, olives, and dressing.
What if heirloom tomatoes aren't available?
If heirloom tomatoes aren’t available, you can substitute the ripest, highest quality fresh tomatoes you can find in your area.
That being said, I really do recommend making this recipe during peak tomato season, which is typically between August and September here in the U.S.
You'll get a lot more sweet and juicy flavors from tomatoes when they're in their seasonal prime.
Can you use regular feta cheese?
As long as you don't need to make the recipe vegan or dairy-free, feel free to swap in your favorite dairy-based feta cheese.
Can you make this Greek Salad ahead of time?
I prefer this salad fresh since the farro is warm and heats up the rest of the ingredients in a way that's really delicious. If needed, you could make it up to a few days ahead. Feel free to warm it up before serving.
You might also like:
- Greek Roasted Chickpeas with Tofu Feta and Freekeh
- Baked Spaghetti and Blended Lamb Meatballs
- Sun-Dried Tomato Basil Strata
- Pan-Fried Asparagus with Sun-dried Tomatoes and Crispy Feta
Greek Salad with Heirloom Tomatoes, Toasted Farro, and Tofu Feta
- ¾ cup dry farro, rinsed
- 3 medium heirloom tomatoes, sliced into wedges
- 1 cup halved multicolor cherry tomatoes
- 1 cucumber, chopped (about 2 cups)
- ½ cup sliced red onion
- ½ cup drained pitted kalamata olives
- 1 (14-ounce) block firm tofu, drained and pressed (see note)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- Salt and pepper
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 6 cloves garlic, minced
- 2 teaspoons dry oregano
- 2 teaspoons dry thyme
- Salt and pepper
- Fresh basil
- Bring a pot of salted water to a boil. Spread farro on a skillet on the stovetop over medium-high heat. Cook 2 minutes, stirring often, or until farro turns golden brown and is aromatic. Transfer farro to the pot of boiling water and reduce heat to low-medium. Cook 15 minutes, or until farro is tender. Drain any excess water and set aside.
Prepare tofu feta:
- Transfer pressed tofu to a bowl and use your hands to crumble it into small pieces. Stir in extra virgin olive oil, lemon juice, nutritional yeast, garlic powder, and salt and pepper. Set aside until ready to serve.
- Whisk extra virgin olive oil, red wine vinegar, garlic, oregano, thyme, and salt and pepper. Set aside until ready to serve.
- Transfer cooked farro and crumbled tofu feta to a serving dish. Lightly stir in heirloom tomatoes, cherry tomatoes, cucumber, red onion, and kalamata olives. Drizzle with dressing and garnish with fresh basil if desired.
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