Greek Salad Recipe - Vegetarian Times

Greek Salad

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For added goodness in this salad, we've included Yukon gold potatoes, bright bell peppers, pickled peppers and a little smoked tofu.

  • 10Servings


  • 1 medium red bell pepper, thinly sliced
  • 1 medium green or yellow bell pepper, thinly sliced
  • 1/2 small red onion, halved and very thinly sliced
  • 4 oz. smoked or baked marinated tofu, diced
  • 8 pepperoncini (Italian pickled peppers)
  • 3 Tbs. vegetable juice, such as V8
  • 3 Tbs. red wine vinegar
  • 2 Tbs. liquid from pepperoncini jar
  • 1 1/4 tsp. dried oregano
  • 1 tsp. granulated garlic
  • 1 cup mixed yellow pear and red cherry tomatoes, halved
  • 2 lbs. Yukon Gold or small red potatoes, peeled and cut into large dice
  • 4 oz. green beans, trimmed (1 cup)


In large saucepan, combine potatoes and lightly salted water to cover. Bring to a boil and cook until just tender, about 10 minutes. Drain, rinse under cold running water and drain well. Set aside.

Meanwhile, bring medium saucepan of water to a boil. Add green beans and cook until just tender, about 3 minutes. Drain, rinse under cold running water and drain well. Set aside.

Make dressing: In glass jar with tight-fitting lid, combine all ingredients with 1 tablespoon water. Shake to blend.

In large serving dish or on platter, arrange potatoes, green beans, tomatoes, bell peppers, onion, tofu and pepperoncini. Pour dressing over and serve.

Nutrition Information

  • Calories: 109
  • Carbohydrate Content: 22 g
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Sodium Content: 9 mg