Greek Salad with Tofu Ricotta

Photo by Prathima Kharvi


  • 2 medium tomatoes, cut into 1″ cubes
  • 2 medium cucumbers, cut into 1″ cubes
  • 1 cup roughly chopped lettuce leaves
  • 1 small onion, cut into ½” cubes
  • ½ cup tofu ricotta
  • Unrefined salt to taste
  • 2 tbsp lemon juice
  • 1 tbsp roughly chopped walnuts, for the garnish
  • 1 tbsp chopped parsley, for the garnish
  • 1 tbsp chopped mint, for the garnish


Place the tomatoes, cucumbers, lettuce and onion in a salad bowl and mix. Add in the tofu ricotta, salt and lemon juice and mix gently. Transfer to a serving plate. Garnish with walnuts, parsley and mint. Serve.

Serves 2-3