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    Home » Grateful Grazer

    Published: Sep 6, 2019 · Modified: Mar 14, 2022 by Stephanie McKercher, RDN · 2 Comments

    Heirloom Tomato Greek Salad with Tofu Feta

    Jump to Recipe Print Recipe

    This vegan take on Greek salad is made with juicy heirloom tomatoes, nutty toasted farro, and crumbled tofu feta.

    Tomato cucumber salad on white plate with cream napkin and wood serving spoons.

    Peak-season heirloom tomatoes don't last long, so I'm feeling the urge to make the most of it.

    Sometimes I take the simple route and slice tomatoes into wedges and sprinkle with a little salt. I also like chopping them up for tacos, burrito bowls, and homemade pizzas.

    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.

    Heirloom Tomato Greek Salad on white plate with wood serving spoons.
    Horizontal image of multicolor heirloom tomatoes with cherry tomatoes and kalamata olives.

    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.

    Tomato Cucumber Salad with Greek Dressing on white plate with lemon in background.

    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.

    Salad with vegan tofu feta on white plate with cream napkin.
    Tomatoes and cucumber on white plate with small, grey bowl of dressing on the side.

    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 vegan tofu feta on white plate with cream napkin.

    Greek Salad with Heirloom Tomatoes, Toasted Farro, and Tofu Feta

    Stephanie McKercher, RDN
    A plant-based Greek salad with a mix of colorful heirloom tomatoes, nutty toasted farro, briny kalamata olives, and crumbled tofu feta.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Total Time 25 mins
    Course dinner, lunch, Salads
    Cuisine dairy-free, Mediterranean, vegan
    Servings 6 people

    Equipment

    • Stovetop

    Ingredients
      

    Salad:

    • 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

    Tofu feta:

    • 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

    Dressing:

    • 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

    Optional garnish:

    • Fresh basil

    Instructions
     

    Prepare farro:

    • 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.

    Prepare dressing:

    • Whisk extra virgin olive oil, red wine vinegar, garlic, oregano, thyme, and salt and pepper. Set aside until ready to serve.

    Prepare salad:

    • 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.

    Notes

    To press tofu: Wrap drained tofu block in a clean towel and place on a cutting board. Place a heavy object (such as a cast-iron skillet) on top to press out the remaining liquid. Wait at least 30 minutes before removing the heavy object and unwrapping the tofu. Store in the refrigerator if you plan to press tofu overnight or longer than 2 hours.
     
    If heirloom tomatoes aren’t available, substitute with the ripest, highest quality fresh tomatoes you can find in your area.
     
    I prefer this salad fresh, but you may also store it in a covered container in the refrigerator for up to one week.
    Did you make this recipe?Tag @GratefulGrazer and #GratefulGrazer!

    Save this Heirloom Tomato Greek Salad on Pinterest:

    Tomato and farro salad on white plate with text that reads, "Vegan Greek Salad with Tofu Feta and Farro."

    Did you try this recipe?

    Rate and leave a comment below, or tag me (@GratefulGrazer) when you share on Instagram.

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    Comments

    1. angiesrecipes says

      September 07, 2019 at 10:55 pm

      o my...those heirloom tomatoes are looking too good to miss in life. The salad must have tasted amazingly delicious.

      Reply
      • Stephanie McKercher, RDN says

        September 09, 2019 at 6:06 am

        It's such a good way to make the most of tomato season!

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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