Recipe: Greek Tofu Salad with Tomatoes and Cucumbers

Combining low-fat feta and tofu makes for a lighter, healthier Greek salad. Serve this salad on lettuce leaves garnished with toasted whole-grain bread.

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3/4 cup crumbled reduced-fat feta cheese3 scallions, white parts and 3 inches of the green, thinly sliced12 kalamata olives, pitted and sliced3 tablespoons fresh lemon juice1 1/2 tablespoons extra virgin olive oil2 teaspoons dried oregano1 cup drained and crumbled light firm tofu1/4 teaspoon kosher salt, optionalFreshly ground pepper2 large, ripe tomatoes, coarsely chopped1/2 English cucumber, coarsely chopped

1/4 cup chopped fresh flat-leaf parsley


1. Combine the cheese, scallions, olives, lemon juice and oregano in a large bowl. Add the tofu and season with salt, if using, and pepper to taste. Cover and refrigerate for 30 minutes.
2. Add the tomatoes, cucumber and parsley to the tofu mixture. Serve at once.

Nutrition information (per serving)

Calories: 158Total Fat: 11 gProtein: 11 gCarbohydrates: 7 gDietary Fiber: 1.5 gCholesterol: 10 gSodium: 500 mg

Potassium: 278 mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books).