Antipasto Salad

(2 votes)

4 ounces extra-firm tofu
1 cup broccoli florets
1 can (19 ounces) chick-peas
1 small sweet red or green pepper
1/2 seedless cucumber
1 cup halved cherry tomatoes
1/4 cup black olives (preferably kalamata)
3 ounces mozzarella cheese, cubed (1/2 cup)
2 tablespoons chopped fresh parsley
2 ounces feta cheese, crumbled
Dressing:
2 tablespoons red wine vinegar
1 green onion, minced
2 cloves garlic, minced
1 teaspoon dijon mustard
1/2 teaspoon each dried basii and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Dressing: In bowl, whisk vinegar, onion, garlic, mustard, basil, oregano, salt and pepper; gradually whisk in oil.

Cut tofu into 1-1/2-inch (4 cm) long strips, about 1/4 inch (5 mm) wide; add to dressing. Let stand at room temperature for 1 hour.

In saucepan of boiling salted water, cook broccoli just until tender-crisp; drain and refresh under cold water. Drain again; place in large bowl. Rinse chick-peas under cold water; drain and add to bowl. Slice sweet red pepper into thin strips and cut cucumber into chunks; add to bowl along with tomatoes, olives, mozzarella, parsley, dressing and tofu. Toss gently.

Cover and refrigerate, stirring occasionally, for at least 1 hour or up to 2 days. Taste and adjust seasoning. To serve, toss gently and sprinkle with feta cheese.

Makes 6 servings.




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