Here’s what I love about summer salads: their freshness, color, and simplicity. The thing I don’t love about summer salads is that they’re often a little less substantial than wintery ones. No matter how wonderful it is to dive into a bowl of really fresh vegetables and fruit, it usually takes some grains and legumes for me to consider a salad meal-sized.
Greek salad is a good example. I’m crazy about the combination of tomatoes, cucumbers, and herbs, and the flavors speak to my heritage. But even if I find a way to replace the feta, Greek salad isn’t quite hefty enough to fill me up, unless I pile on the pita. This vegan barley Greek salad with herbed tofu is a slightly more filling and nutrient dense spin on a quintessential summer dish, and it was love at first bite when I tossed it together over the weekend.
- 2 large tomatoes, diced (substitute 2 cups halved cherry tomatoes)
- 2 cups loosely packed, chopped romaine lettuce
- 1 batch herbed tofu feta (recipe below)
- 2 tablespoons red wine vinegar
- Toasted or soft pita wedges, for serving (optional)
- 3 tablespoons white miso
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 2 teaspoons red wine vinegar
- ¼ cup water
- 1 small clove garlic, finely minced or grated
- 2 heaping tablespoons nutritional yeast
- ¼ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoons dried oregano (or 2 tablespoons fresh oregano leaves)