Santorini Summer Salad with Tofu Feta

Santorini Summer Salad with Tofu Feta

Are you ever blown away by the vivid memories food brings back? First, it’s the smell and next to 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?).

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 to 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.

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

Santorini Summer Salad with Tofu Feta

Prep: 5 min


  • 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


  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 a feta. The more liquid you press, the more the tofu will absorb the lemon juice and get that nice tangy flavor. The lemon juice also helps the dried herbs stick to the tofu.

Tofu feta inspired by Colorado Vegan

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

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

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

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