Crunchy cucumbers, fresh tomatoes, spicy onions, chewy nutty farro, savory tofu feta, toasty walnuts. Such. A. Winner.
I eat most of my salads lettuce-less and this is no exception! I find chopped salads both more texturally and visually appealing. Plus this one you can prepare ahead of time, as the flavors will only intensify the longer it sits in the refrigerator. Use the ingredients in amounts you like, and feel free to add others like olives, leafy greens, seeds, etc.
Farro Greek Salad with Tofu Feta
1 cup cooked farro
Red onion, sliced
Walnuts, chopped and toasted
1/2 block firm tofu
1 Tbsp olive oil
A few squeezes lemon juice
1/2 tsp basil
1/4 tsp oregano
1/2 tsp salt
pepper (I used lots)
Whisk marinade together, tasting and adjusting. Crumble tofu into small chunks (press first if necessary), mix and let marinate for an hour.
Toss salad ingredients together with tofu feta and your favorite dressing. Eat immediately or chill until ready to serve.