4 large, firm ripe tomatoes
1 medium loaf firm sourdough bread
3 cups Arugula
1 red onion, thinly sliced
6 ounces herbed tofu or vegan "feta"
1 cup pitted green olives or Kalamatas
1/2 cup olive oil
Juice of one lemon
If you dislike fresh tofu as-is, you can grill it for a moment on each side before starting.
1) Grate tomatoes on the coarse side of a grater. I know, it sounds odd, but it gives the best texture to the dish.
2) Cut bread into chunks about 1/2" thick and arrange on a bed of arugula in a serving dish. Top with tomato and a layer of thinly-sliced onion. Cut tofu or "feta" into chunks (use a spoon to cut random half-moons) and layer onto dish. Top with olives, olive oil, and lemon juice. Sprinkle with oregano rubbed through your fingers. Add a grind of pepper if desired.
Source of recipe: This is my version of a traditional Cretan salad.