Greek Salad with Heirloom Tomatoes, Toasted Farro, and Tofu Feta
A plant-based Greek salad with a mix of colorful heirloom tomatoes, nutty toasted farro, briny kalamata olives, and crumbled tofu feta.
Course dinner, lunch, Salads
Cuisine dairy-free, Mediterranean, vegan
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Author Stephanie McKercher, RDN
Equipment
Stovetop
Ingredients
Salad:
¾cupdry farro,rinsed
3medium heirloom tomatoes,sliced into wedges
1cuphalved multicolor cherry tomatoes
1cucumber,chopped (about 2 cups)
½cupsliced red onion
½cupdrained pitted kalamata olives
Tofu feta:
1(14-ounce) block firm tofu, drained and pressed (see note)
3tablespoonsextra virgin olive oil
1tablespoonlemon juice
1tablespoonnutritional yeast
1teaspoongarlic powder
Salt and pepper
Dressing:
½cupextra virgin olive oil
¼cupred wine vinegar
6clovesgarlic,minced
2teaspoonsdry oregano
2teaspoonsdry 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.