Greek Gyros Salad


3 hearts romaine, sliced into 1/2” strips
1 small purple onion, sliced thin
1/2 cucumber, peeled and sliced thin
1 pint red and yellow cherry tomatoes, halved
1/2 pint Mixed Olive Medley
1/2 cup garbanzo beans, drained
1 7.5 ounce package VLANA Veggie Gyros
1 tablespoon extra virgin olive oil
Grilled pita bread wedges
Side of Baba Ganoush or Hummus
Vegan Feta:
1 8 oz. wheel Miyoko’s Vegan Mozz
1 tablespoons olive brine
Vegan Greek Dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
3 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoons vegan feta cheese
Freshly ground salt and pepper to taste


  1. Prepare the lettuce, onion, cucumber, tomatoes, olives and garbanzo beans, toss them in a large salad bowl and set aside.
  2. In a small mixing bowl combine the Miyoko’s Vegan Mozz and olive brine, mix well, cover and set aside, store chilled until ready to use.
  3. Combine the ingredients for the Vegan Greek Dressing in a liquid measuring cup, whisk ingredients together and set aside.
  4. Heat a large skillet to medium high. Add one tablespoon of olive oil and stir in the veggie gyros, sauté 5-10 minutes or until the begin to caramelize and brown. Wipe out the pan and return it to the heat, place the pita bread in the pan and toast it lightly on both sides.
  5. Pour the dressing over the salad and toss well. Place a large serving on a plate, top with the crumbled vegan feta cheese, olives, and veggie gyros. Serve with a side of hummus or baba ganoush, pita bread wedges, and a sprinkle of freshly chopped oregano.
  6. *Note
  7. *Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit [url=][/url]
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