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ImpossibleTM Greek Salad

Chef J Michael Melton
by
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An Impossible Greek salad featuring seasoned Impossible Beef Lite Made From Plants, cucumber, cherry tomatoes, kalamta olives, feta cheese, and pita croutons.
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  • 4Servings
  • Super Easy
  • 23Ingredients
  • 20 minPreparation
  • 25 minCooking
  • 45 Total TimeTotal Time

This fresh, savory and satisfying summer salad is just what you need for a light but filling dinner on a hot evening. The Impossible™ Beef Lite Made From Plants is seasoned with classic gyro herbs and spices, and the crispy, crunchy veggie salad is tossed with a lemon mustard vinaigrette made with fresh mint and oregano. And you won't regret making your own pita croutons for this Impossible™ Greek Salad recipe, but feel free to sub pita chips if you'd like! Enjoy.

23 Ingredients

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  • 12 Ounce Package Impossible™ Beef Lite Made From Plants
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Onion powder
  • 2 1/2 Tablespoons Finely chopped fresh oregano
  • 2 Teaspoons Ground Cumin
  • 1/2 Teaspoon Kosher salt, plus more to taste
  • 2 English cucumbers, sliced
  • 1 pint Cherry Tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 Cup Kalamata Olives, sliced in half
  • 7 Ounces Feta, crumbled
  • 1 yellow Bell Pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 pita bread rounds, diced into small squares, crouton size
  • 1 Tablespoon butter
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced fine
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon agave
  • 1/2 Cup Extra Virgin Olive Oil
  • Freshly ground black pepper to taste
5 steps

  1. Cook the Impossible Beef Lite

    Mix together garlic powder, onion powder, 1 1/2 tablespoons of the fresh oregano, ground cumin, and 1/2 teaspoon Kosher salt, and then mix with Impossible Beef Lite until well incorporated. Crumble the seasoned Impossible Beef onto a sheet tray and bake in a preheated 375°F oven for 8-10 minutes, or until cooked through.

  2. Prepare the salad

    Combine cucumber, tomatoes, red onion, Kalamata olives, feta cheese, and red and yellow bell pepper in a large bowl.

  3. Bake the pita croutons

    Spread pita squares onto a baking sheet and bake for 12-13 minutes, or until crispy golden brown. Toss in a bowl with butter and salt to taste. Alternatively, substitute with pita chips.

  4. Mix the dressing

    Combine the lemon juice, minced garlic, red wine vinegar, dijon mustard, fresh mint, the remaining 1 tablespoon fresh oregano, and agave, and whisk until well combined. While whisking, slowly pour in the extra virgin olive oil until the dressing comes together. Season to taste with Kosher salt and freshly ground black pepper. Mix the dressing with the salad.

  5. Assemble the Salad and Enjoy

    Divide the salad among plates or bowls, and top with your seasoned and cooked Impossible Beef Lite and crispy pita croutons. Enjoy!

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