2SmallTomatoes, quartered, cored and slicedabout 2 cups
½SmallOnion, thinly slicedabout ½ cup
1tablespoonCapers
1 tablespoonFinely Chopped Fresh Mint
¼ cupRoughly Chopped Flat Leaf ParsleyOptional
For the Dressing
2tablespoonExtra Virgin Olive Oil
2Tbsp Red Wine Vinegar
¼ tsp Dried Oregano
PinchSalt and Pepper
For the Marinated Tofu Feta
½PackageTofu, Sliced in half lengthwise, then into 8 triangles
4Tbsp Rice Vinegar
3 Tbsp Water
1tablespoonExtra Virgin Olive Oil
¼ tsp Onion Powder
¼ tsp Garlic Powder
½tsp Dried Oregano
PinchSalt and Pepper
Instructions
To make the feta: Combine vinegar, water, olive oil herbs and spices in a small tupperware container. Stir to combine and then add the feta. Store in the fridge until ready to use or up to 3 days.
In a small bowl combine all dressing ingredients. Stir to combine and set aside.
In a large shallow bowl, combine sliced cucumber, sliced tomato, sliced onion, capers, mint and parsley.
Pour the dressing over the top and gently toss to combine. Then top the salad with a few feta triangles.
Serve immediately or, store in the fridge for up to three days.