Today’s low sodium vegan Greek Salad recipe recipe was inspired by our friend Nancy Eisman.
Nancy writes a vegetarian blog which can be found @ Adventures with Nancy Rose. By day, she supports the marketing efforts at Melissa’s / World Variety Produce Inc. A couple of months ago, when we asked Nancy if she would lend us a hand with our Greek Food Festival, she immediately volunteered her Big Fat Greek Salad Recipe (which ingeniously uses tofu as a feta replacement). We’ve since made a few tweaks to make her version of vegetarian Greek Salad “low sodium”, and we hope you will enjoy.
In Nancy’s own words:
Over the past several years, I have noticed that more and more people within my circle of friends have adopted dishes typically found in a Mediterranean-based diet. Collectively, we aim to embrace a tasty and healthier lifestyle. Greek food, in particular, is so delicious and is right up my vegetarian diet alley — especially with the Greek foods’ emphasis on fresh fruits and vegetables, beans, nuts, healthy grains, and olive oil. Greek food standards like tzatziki, stuffed grape leaves (try bulger, dried apricots, and pine nuts), spanakopita, and moussaka (meatless and you won’t miss the meat, I promise) are already vegetarian or easily tweaked.
While the classic Greek Salad also fits my vegetarian profile, it doesn’t quite fit my vegan aspirations and it definitely doesn’t fit low-sodium requirements due to the high salt content of feta cheese and kalamata olives. So in my [original] recipe, I’ve taken extra firm tofu, cut it into cubes, and let it swim in a Greek-flavored marinade to replace the feta. Because I love kalamatas so much, and they are not as easy to replace, I recommend just cutting back on these (think of them less of an ingredient and more as a garnish). I hope you enjoy this lower-sodium, vegan version of Greek Salad.