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Vegan Greek Salad Recipe

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3.8 from 22 reviews

This Vegan Greek Salad is a fresh and vibrant Mediterranean-inspired dish featuring crisp cucumbers, juicy tomatoes, crunchy bell peppers, and tangy kalamata olives, all tossed together with creamy vegan feta cheese and a zesty homemade dressing. Perfect for a light lunch or as a side, it balances bold flavors with nourishing ingredients for a wholesome and satisfying meal.

Ingredients

Salad Ingredients

  • 1 English cucumber
  • 300g / 10.5 oz good quality tomatoes (large or cherry)
  • 1 green or red bell pepper
  • 1 medium red onion
  • 15 kalamata olives
  • 200g / 7 oz block vegan feta

Dressing Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 1/4 tsp Dijon mustard
  • 1/4 tsp maple syrup
  • 1/4 tsp salt
  • Cracked black pepper, to taste

Instructions

  1. Prepare the vegetables: Wash and dry the English cucumber, tomatoes, and bell pepper. Peel the red onion. Dice the cucumber into bite-sized pieces. Chop the tomatoes into similar-sized chunks if large, or halve cherry tomatoes. Core and deseed the bell pepper, then cut it into thin strips or bite-sized pieces. Thinly slice the red onion.
  2. Combine salad ingredients: Place the chopped cucumber, tomatoes, bell pepper, red onion, and kalamata olives in a large mixing bowl. Crumble the vegan feta cheese over the vegetables gently, taking care not to break it down too much.
  3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, maple syrup, salt, and cracked black pepper until fully emulsified and smooth.
  4. Toss the salad: Pour the dressing over the salad mixture. Using salad servers or two large spoons, gently toss all ingredients together to ensure everything is evenly coated with the dressing.
  5. Serve and enjoy: Transfer the salad to a serving bowl or individual plates. Optionally, let the salad sit for 5–10 minutes to allow the flavors to meld before serving. Enjoy as a refreshing and healthy main or side dish.

Notes

  • Use ripe, fresh tomatoes for the best flavor.
  • If vegan feta is unavailable, firm tofu marinated in lemon juice and herbs can be used as a substitute.
  • Adjust the salt and pepper levels according to your preference, keeping in mind that olives and vegan feta add some saltiness.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • For extra protein, consider adding cooked chickpeas or quinoa.

Find it online: https://familydinnercooking.com/vegan-greek-salad-recipe/