A Quick Dinner

Impossible™ Greek Salad

4 Servings

23 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

45’ Total time=25’ Cooking + 20’ Preparation

This refreshing, savory and satisfying summer salad is just what you need for a light but filling dinner on a warm evening. In this Impossible Greek Salad, Impossible™ Beef Lite Meat From Plants is seasoned with classic gyro herbs and spices, and crispy salad greens are tossed with a lemon mustard vinaigrette made with fresh mint and oregano.

For some extra cheffing, you can make your own pita croutons out of pita bread, but feel free to also use store bought pita chips! We know that salads aren't usually associated with deliciousness, but this plant-based recipe just sings with flavor. Your friends will be asking you for the recipe!

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

23 Ingredients

12 oz Package Impossible™ Lite Ground Beef Meat From Plants
1 tbsp Garlic powder
1 tbsp Onion powder
2 1/2 Tbsp Fresh Oregano, Finely Chopped
2 tsp Ground Cumin
1/2 Tsp Kosher Salt, Plus More To Taste

Pita Croutons

2 Pita Bread Rounds, Diced Into Small Squares, Crouton Size
1 Tbsp Butter or Plant-Based Butter

Salad Dressing

1/2 Lemon, Juiced
2 Cloves Garlic, Finely Minced
2 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
1 tbsp Fresh Mint, Chopped
1 tbsp Agave
0.5 cup Extra Virgin Olive Oil
Freshly Ground Black Pepper To Taste

Salad

2 English Cucumbers, Sliced
1 Pint Cherry Tomatoes, Halved
1/2 Red Onion, Thinly Sliced
1 Cup Kalamata Olives, Sliced In Half
7 oz Feta Or Plant-Based Feta, Crumbled
1 Yellow Bell Pepper, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced

How to prepare

Step 1: Cook the Impossible Lite Ground Beef

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 Lite Ground until well incorporated. Crumble the seasoned Impossible Lite Ground Beef onto a sheet tray and bake in a preheated 375°F oven for 8-10 minutes, or until cooked through.

Step 2: 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.

Step 3: Make 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.

Step 4: Assemble the Salad and Enjoy

Combine the salad ingredients in a large bowl. Mix the dressing with the salad. Divide the salad among plates or bowls, and top with your seasoned and cooked Impossible Beef Lite and crispy pita croutons. Enjoy!