Vegan Greek Salad
A plant-based version of the classic Mediterranean salad — crunchy cucumbers, juicy tomatoes, briny olives, and vegan feta tossed in a tangy lemon-oregano vinaigrette.
Time Required
Prep Time; 15 minutes
Chill Time :15 minutes
Total Time :15–30 minutes
Ingredients
Salad:
1½ cups cherry tomatoes, halved (or diced Roma/plum tomatoes)
1 large cucumber, diced or sliced (preferably English or Persian)
1 red bell pepper, chopped
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¾ cup vegan feta cheese, cubed (store-bought or homemade)
Optional Add-ins:
1 tbsp capers
1–2 tbsp fresh parsley, chopped
1 tbsp fresh mint
Dressing:
¼ cup extra virgin olive oil
1½ tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp garlic powder or 1 minced garlic clove
Salt & freshly cracked black pepper, to taste
Instructions
Step 1: Prep the Veggies
1. Wash and chop all vegetables as directed.
2. Thinly slice the red onion and soak in cold water for 5 minutes (optional, to reduce sharpness).
Step 2: Mix the Salad
1. In a large bowl, combine tomatoes, cucumbers, red bell pepper, onion, olives, and vegan feta.
2. Add capers or herbs if using.
Step 3: Make the Dressing
1. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
2. Taste and adjust seasonings as needed.
Step 4: Toss and Serve
1. Pour the dressing over the salad and gently toss to coat.
2. Let sit for 10–15 minutes (optional) for flavors to blend.
3. Serve chilled or at room temperature.
Notes
Vegan feta: Use store-bought brands like Violife, Follow Your Heart, or make your own using tofu (see below).
For a low-oil version, reduce olive oil to 2 tbsp and add more lemon juice or a splash of water.
Use heirloom tomatoes for extra color and flavor.
Tips
Make ahead and store undressed for up to 2 days in the fridge.
Want it heartier? Add chickpeas, quinoa, or grilled tofu.
Avoid mushiness: add salt only when serving if storing longer.
Frequently Asked Questions
Q: What’s a good substitute for vegan feta?
A: Crumbled tofu marinated in lemon juice, apple cider vinegar, olive oil, and oregano works great as a homemade option.
Q: Can I make this without oil?
A: Yes! Skip the olive oil and use a lemon-vinegar base, adding a bit of mustard or tahini for creaminess.
Q: Is this gluten-free?
A: Yes, naturally gluten-free!
Nutritional Information
Calories 180 kcal
Carbohydrates 10 g
Protein 4 g
Fat 14 g
Fiber 3 g
Sodium 450 mg
Sugar 4 g