I love this salad. Greek salads are so satisfying, filled with lots of veggies and a simply gorgeous dressing. My vegan version has all the flavor and none of the ingredients we don't want to eat.

Ingredients
Dressing:
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves fresh garlic, finely minced
Generous pinch dried basil
Sea salt
Cracked black pepper
2 tablespoons sweet white miso
1 tablespoon red wine vinegar
1 teaspoon brown rice syrup

Salad:
1 large head Romaine lettuce
10-12 cherry tomatoes, halved
1 medium cucumber, cut into fine matchstick pieces
1 small red onion, cut into very thin half moon slices
1/2 pound Tofu Cheese, coarsely crumbled (you can make or buy tofu cheese)
10-12 oil-cured black olives, pitted, halved

Directions 
Prepare the dressing. Whisk together all ingredients, with salt and pepper to taste. Chill completely to develop flavors. 

Hand shred the lettuce into bite-size pieces and combine with balance of ingredients. Just before serving, toss salad with dressing and serve immediately. 

Makes 3-4 servings.