Midtown Greek Salad Recipe

Name: Midtown Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons red wine vinegar; 2 cloves garlic, minced; 1 1/2 teaspoons dried oregano; 1/4 teaspoon dried basil; 1/4 teaspoon dried rosemary; 1/4 teaspoon dried thyme; 1/4 teaspoon salt; 1/8 teaspoon ground white pepper; Pinch sugar; 1/4 cup plus 2 tablespoons olive oil; 8 cups chopped romaine lettuce; 1 medium red onion, thinly sliced; 1 cucumber, peeled and chopped; 1 large ripe tomato, chopped; 1 medium red bell pepper, cut into 1/4-inch slices; 1/2 medium green bell pepper, cut into 1/4-inch slices; 3/4 cup small cauliflower florets; 3/4 cup halved pitted kalamata olives; 1/2 cup chopped sun-dried tomatoes (oil-packed or reconstituted); Faux Feta (recipe follows); 12 ounces extra-firm tofu, drained and pressed; 1 1/2 tablespoons nutritional yeast; 3/4 teaspoon dried oregano; 3/4 teaspoon dried parsley; 3/4 teaspoon salt; 1/4 teaspoon lemon pepper; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons olive oil

Servings: persons

1/4 cup plus 2 tablespoons red wine vinegar
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Pinch sugar
1/4 cup plus 2 tablespoons olive oil
8 cups chopped romaine lettuce
1 medium red onion, thinly sliced
1 cucumber, peeled and chopped
1 large ripe tomato, chopped
1 medium red bell pepper, cut into 1/4-inch slices
1/2 medium green bell pepper, cut into 1/4-inch slices
3/4 cup small cauliflower florets
3/4 cup halved pitted kalamata olives
1/2 cup chopped sun-dried tomatoes (oil-packed or reconstituted)
Faux Feta (recipe follows)
12 ounces extra-firm tofu, drained and pressed
1 1/2 tablespoons nutritional yeast
3/4 teaspoon dried oregano
3/4 teaspoon dried parsley
3/4 teaspoon salt
1/4 teaspoon lemon pepper
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil

1
To Make the Faux Feta: In a small bowl crumble the tofu into 1/2-inch pieces.
2
Add the remaining ingredients and gently stir to combine.
3
Cover and refrigerate until needed.
4
This is best if made a few hours ahead of time or up to a day in advance.
5
To Make the Dressing: In a small bowl, combine all the ingredients except the oil.
6
Set aside for 30 minutes to soften the dried herbs, then whisk in the olive oil.
7
Refrigerate until serving.
8
Whisk again just before using.
9
To Make the Salad: Combine all the salad ingredients in a large bowl.
10
Add the faux feta and the reserved dressing.
11
Toss to coat.
12
Serve immediately.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons red wine vinegar, 2 cloves garlic, minced, 1 1/2 teaspoons dried oregano, 1/4 teaspoon dried basil, and more.

Yes, Midtown Greek Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Midtown Greek Salad

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