Chopped Greek Salad

This classic Greek salad is absolutely full of flavor. Try our marinated tofu feta recipe – it makes the perfect “cheese” for this salad. And for a more hearty meal, serve with lentil patties (see our mains section). 



  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 garlic clove, finely minced (or ½ teaspoon garlic powder)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon onion powder (optional)
  • ¼ teaspoon salt
  • Freshly ground black pepper


  • 1 head of romaine lettuce, chopped
  • 1 English cucumber, cut lengthwise, seeded, and diced
  • 1 green bell pepper, sliced and cut in bite sized pieces
  • 2 cups halved cherry tomatoes
  • 5 ounces feta cheese (or plant-based feta like our marinated tofu feta), cut into ½ inch cubes
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives
  • ⅓ cup fresh mint leaves, coarsely chopped


  1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, basil, mustard, salt, and several grinds of pepper.
  2. In a large bowl, add the lettuce, cucumber, green pepper, cherry tomatoes, feta cheese, red onions, olives, and chopped mint leaves. Drizzle with the dressing and gently toss. Season to taste and serve