Tofu Greek Salad with Char-grilled Vegetables, Rocket and Pistachios, and a Lemon Dill Dressing

This salad has a great mix of salty, creamy, crunchy and soft.
Course: Salad
Cuisine: Greece
Keyword: eggplant, pistachio, tofu, Zucchini
Servings: 2


  • 1 eggplant, sliced into 1cm thick strips
  • 1 large zucchini, sliced into 1cm thick strips
  • 200 g firm tofu, cut into wedges 1cm thick
  • 100 g baby rocket (arugula) leaves
  • 60 g feta cheese
  • 30 g shelled pistachio nuts
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp finely chopped dill
  • salt and pepper to taste


  • Grill eggplant and zucchini strips on a barbecue or ridged griddle. Set aside to cool to room temperature.
  • Fry or grill tofu wedges in a little oil and salt. Set aside to cool.
  • Arrange rocket leaves in salad bowl, then tofu wedges, char-grilled vegetables, feta and pistachio nuts.
  • Combine lemon juice, olive oil and dill and drizzle over salad.
  • Add salt and pepper to taste.

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