Santorini Summer Salad with Tofu Feta

Santorini Summer Salad with Tofu Feta by Katys Kitchen

Are you ever blown away by the vivid memories food brings back? First it’s the smell, and next the taste. You take one bite, and boom! There’s a picture in your mind filled with emotion and meaning.

Maybe it’s a funny moment shared with a girlfriend. Maybe it’s a celebration. Maybe even a sad goodbye. Whatever your memory, it was fuzzy in your mind until you took that bite.

When I took the first bite of this summer salad- boom! A vivid memory of my first real greek salad in Santorini came flooding back. Here’s a photo (circa 2011- angles? What angles?).

Santorini Summer Salad with Tofu Feta by Katys Kitchen

Making this salad, I followed my usual method of chopping up and throwing in the contents of my fridge. I suggest you do the same with whatever adaptions you wish. The measurements are all approximate & adaptable.

If you’re looking for a light, 5-minute salad to fill you up, you’ll love this one. Turning tofu into “feta” is an interesting way too mix things up. You can certainly sub regular feta for the tofu feta. I’m no salad police. ;)

I do however, suggest you eat this salad outside. Soak up the sun, Sheryl Crow style.

Santorini Summer Salad with Tofu Feta by Katys Kitchen

If you’re a frequent salad eater like me, you’re probably well-aware how they can get dull sometimes. Try the tofu feta. You might be surprised.

Santorini Summer Salad with Tofu Feta

Prep: 5 min

Ingredients:

  • about ¼ cup firm tofu, cubed
  • 3 tsp lemon juice
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • 2 cups greens of choice, chopped
  • 1/3 cup tomato, chopped
  • ½ tsp capers
  • 1-2 marinated artichoke hearts
  • 2-3 calamata olives
  • ¼ cup cucumber, chopped
  • optional: fresh basil & oregano
  • Dressing: 1 tsp olive oil + 1 tsp lemon juice

Directions:

  1. In a small bowl, combine the tofu with the 3 tsp of lemon juice, basil, and parsley. Stir to combine. Set aside.
  2. Add all other ingredients to a mixing bowl. Add olive oil, lemon juice, and a little extra liquid from the can of artichokes. Toss to combine. Serve.

Notes: Press any excess liquid from the tofu before making feta. The more liquid you press, the more the tofu will absorb the lemon juice and get that nice tangy flavour. The lemon juice also helps the dried herbs stick to the tofu.

Tofu feta inspired by Colorado Vegan

Santorini Summer Salad with Tofu Feta by Katys Kitchen

Tofu troubles? Here’s a great post with some tofu tips.

And here’s a salad I’m currently droooooling over.

Here’s to quick and healthy meals. Happy Monday, everyone!

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer. She loves her dog and can frequently be found with cookies or veggies, in no particular order.

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16 Comments Santorini Summer Salad with Tofu Feta

    1. Katy @ Katy's Kitchen

      Thanks Averie, that comment means so much to me as I am trying hard to improve my photos! No problem, it’s so helpful and I found it so easily because of your new site design!

      Reply
      1. Averie @ Averie Cooks

        So happy you found it easily! I admit when I saw that pingback, I was like…how did she even FIND that post..and then I remembered recently re-tagging it so that it would show up with the tofu/savory stuff. Thank god for small miracles, right :)

        Reply
  1. veganmiam

    What a beautiful summer salad! Before I became a vegan, feta cheese was my favorite cheese in the world and it is hard to find something vegan that tastes the same. I’m not too keen on tofu (my stomach doesn’t work well with them), but I would love to see some alternatives for vegan feta!

    Reply
    1. Katy @ Katy's Kitchen

      Thank you! I agree, I would love to see more alternatives as well but for now this one’s so simple so it works for me!

      Reply
    1. Katy @ Katy's Kitchen

      Thanks so much Sally! Tofu is a tough one for me because I love it too, but sometimes have a hard time finishing it before it goes bad. I’ve started dividing the blocks in threes and freezing it. It changes the texture slightly but it works for the feta because it makes it more crumbly!

      Reply
  2. Kelly @ Hidden Fruits and Veggies

    I love a good Greek salad. I’ve heard of making feta out of tofu from some vegan friends, but I’ve never actually done it before. No time like the present (though actually, I’ll wait until Michigan gets its weather back on track, it’s FREEZING out!)

    Reply
    1. Katy @ Katy's Kitchen

      I had heard of it too, but all the recipes required so many extra steps I couldn’t be bothered. So I made a sort of “cheater’s” version. ;)

      Reply
  3. Susan

    This salad sounds wonderful. I would probably use real feta, just because I love it so much. I recently had a dish at a restaurant, made by a Thai chef, that immediately transported me back to Bangkok after just a small taste. I’m hoping that this salad does the same thing for me with Santorini. :-)

    Reply
    1. Katy @ Katy's Kitchen

      Hi Susan, wow that Thai dish sounds wonderful! What was it called? I love Thai food but I especially love dishes that bring back memories and emotions. Real feta would taste lovely with this salad, I would highly suggest adding the herbs to the feta as well.

      Reply

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