This Vegan Greek Salad recipe is a refreshing and delicious. It features crunchy cucumbers, juicy tomatoes, red peppers, sliced red onion, olives, parsley and a flavorful dressing. Additionally, vegan feta cheese can be added. Use a vegan feta cheese, such as a tofu or feta cheese or buy a vegan cheese at the store. The combination of the flavors really makes this recipe super delicious!
Table of Contents
This easy-to-make salad recipe has a little more flavor and works well when prepping ahead. The vegetables get even better with a little time to marinate!
Keep it simple or make it extra by adding some crumbled tofu with herbs, store bought vegan feta, or delicious home-made vegan feta cheese.
Serving Tips
Here are a few additional pieces of information about vegan Greek salad:
- If you want to add some protein to your salad, consider adding some cooked chickpeas or white beans.
- To make your salad more filling, you can serve it with some crusty bread or pita.
- Traditional Greek salad is typically made with feta cheese, but you can use a vegan alternative such as tofu feta or a plant-based cheese alternative.
- When making the dressing, be sure to whisk it well to ensure that the ingredients are evenly combined.
- You can adjust the ratio of ingredients to suit your preferences. For example, if you really love tomatoes, you can add more than the recipe calls for.
- You could serve on a bed of lettuce or greens or serve in a lettuce bowl or make a wrap.
- If you want to make your salad more visually appealing, you can arrange the ingredients in a specific way on the plate. For example, you could place the sliced onions in a ring around the edge of the plate, or arrange the olives in a spiral pattern in the center.
Vegan Greek Salad
Ingredients
For the salad
- 1 large cucumber, and sliced in quarters or diced (can be seeded)
- 1 large tomato, chopped (or 10 cherry or grape tomatoes cut in half)
- 1 red bell pepper, cut into bite sized pieces or dice
- 1/2 red onion, thinly sliced in half rounds
- 1/2 cup vegan feta cheese
- 1/2 cup Kalamata olives (or pitted black olives) halved
- romaine lettuce torn into bite sized pieces (optional) – do not marinate but add before serving.
- 1/8 cup chopped fresh parsley (optional)
For the dressing
- 1/3 cup extra-virgin olive oil
- 1/8 ciup red wine vinegar (coconut vinegar or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1/3 teaspoon dried oregano
- 1 garlic clove, minced
- 1/4 teaspoon Salt and pepper to taste
Instructions
- In a large bowl, combine the cucumber, tomato, red onion, olives, red pepper, and parsley.
- In a small bowl, whisk together the olive oil, vinegar, mustard, oregano, garlic, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- If using, crumble the vegan feta cheese over the top of the salad.
- Serve immediately, or use for prep and store in the refrigerator for about 2 – 3 days. If adding romaine lettuce, add to the salad right before serving.
