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

This is a great healthy and salty, crunchy salad, perfect for any season.
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 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


  • Wash the eggplant and zucchini. Cut the zucchini into long strips.
  • Heat the barbecue for a 5-10minutes then grill the zucchini strips and eggplant, and set aside to cool.
  • In a small bowl add the tofu and sprinkle a little oil and salt and mix. Grill the tofu then set aside to cool.
  • In salad bowl, arrange arugula with the char-grilled vegetables, the tofu wedges, pistachio nuts and feta.
  • Prepare the dressing from mixing together olive oil, lemon juice, and dill and drizzle over salad.
  • Season with salt and pepper.