This Vegan Greek Salad is made with fresh vegetables, kalamata olives, vegan feta cheese, and a homemade tangy Greek dressing. It's easy to make, but packs lots of flavor into every delicious bite.
This Vegan Greek Salad is just what you've been craving this season. Cold, crisp, and fresh, it has a wonderful mix of tastes and textures that will send your taste buds into overdrive. I love the way the crispy cucumber combines with the juicy tomatoes, tender olives, and crumbly vegan feta. It's both refreshing and satisfying.
This recipe also includes a homemade Greek dressing that is really easy to make and can be doubled or tripled so you can store it in your fridge for more salads throughout the month. There's lots of versatility in how you make this dish, so it's perfect if you need to swap some ingredients because you haven't had time to grocery shop. But let's first take a look at what you'd use to make this Vegan Greek Salad.
Video Tutorial
What you'll need
- Cucumbers. Keep the peel on, or remove it.
- Tomatoes. Try to find nice, flavorful tomatoes.
- Green Pepper. Green is best for this salad.
- Red Onion. Or yellow.
- Olives. Kalamata olives are best for this recipe.
- Vegan Feta. Use store-bought (Violife is great), or use my Vegan Feta recipe.
The Dressing Ingredients
- Extra Virgin Olive Oil.
- Apple Cider Vinegar. Or red wine vinegar.
- Maple Syrup. Optional, but recommended.
- Garlic.
- Dried Oregano.
- Dijon Mustard.
- Salt & Pepper.
How to make it
1. Make the dressing. Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).
2. Assemble the salad. Place the cucumbers, tomatoes, peppers, onions, and olives into a large mixing bowl, pour the dressing on top, and mix well.
3. Top it with feta. Transfer the salad to a serving bowl and top it with vegan feta. You can use feta cubes, or break them into smaller pieces with your hands. Use store-bought or homemade vegan feta cheese. Enjoy!
Tips for the best Vegan Greek Salad
- Choose good quality vegetables. Since these veggies will be the star of the dish, choose high-quality, ripe ones that are firm, unblemished, and without bruises. Organic and in-season produce has the best flavor.
- Chop the vegetables to similar sizes. So that one ingredient doesn't overwhelm the others, try to chop and slice them to a similar size. The exception is the onion, which is best in smaller pieces because of its strong flavor.
- Use maple syrup in the dressing. Even if you love a tangy dressing, adding this sweetener will only make it better. The contrast between the sweet, salty, and tangy is delicious.
- Mix the dressing right before adding it to the salad. Because oil and water-based vinegar separate quickly, give your dressing a few shakes or stirs before adding it to the salad to get an even distribution of flavors.
Add-ins and Substitutes
- Add other vegetables. You can make this dish with additional veggies or substitutes, including pepperoncini peppers, lettuce, celery, carrots, or mushrooms. You can also add vegan grape leaves.
- Substitute olive varieties. Instead of traditional kalamata olives, make this with black, green, or castelvetrano olives.
- Add beans. Make this Vegan Greek Salad even more satisfying and filling by adding protein. You can toss in black beans, cannellini, red kidney, pinto, or chickpeas.
- Use a different dressing. This tangy Greek dressing is awesome, but you can use any of your favorites. Try the dressing from this Tomato Avocado Salad with Balsamic, Vegan Caesar Dressing, or just simple oil and vinegar.
How to Store
It's best to store the vegetables and cheese in this Vegan Greek Salad separate from the dressing in the fridge so they won't become soggy. Store the dressing in a mason jar for up to 2 weeks, and the veggies and vegan feta in airtight containers for up to 5 days. This salad is best eaten freshly made though.
What to Serve with it
- Bread. Serve this salad with some toasted bread, pita chips, or even Vegan Cornbread.
- Proteins. Make this a more filling meal by serving it with Vegan Black Bean Burgers, Quick Maple Sriracha Tofu, Black Bean Tacos, or Hearty Red Lentil Stew.
- Vegetables. Serve this Vegan Greek Salad along with Zucchini "Steaks" with Chermoula Sauce, Mushroom Wellington, Cauliflower Steaks with Roasted Pepper Sauce, or Garlic Roasted Okra.
- Soup. Pair this salad with a bowl of soup, such as Spinach Orzo Soup, Easy Lemon Lentil Soup, Vegan Chicken Noodle Soup, or Creamy Vegetable Soup.
I hope you love this flavorful and simple Vegan Greek Salad. It's so refreshing and easy to make, and you'll find it pairs nicely with almost any dish you serve it with.
More tasty vegan salad recipes:
Vegan Greek Salad
Ingredients
- 1 small English cucumber, cut into half circles (about 7-8 oz.)
- 6 small tomatoes, sliced (about 7-8 oz.)
- 1 medium green pepper, sliced
- ¼ medium red onion, thinly sliced
- ½ cup kalamata olives, pitted, cut in half
- ½ cup vegan feta cheese see notes
The dressing ingredients
- 2 tbsp. extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tsp. maple syrup
- 1 tsp. Dijon mustard
- 1 small garlic clove, minced
- ½ tsp. dried oregano
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Make the dressing. Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).
- Assemble the salad. Place the cucumbers, tomatoes, peppers, onions, and olives into a large mixing bowl, pour the dressing on top, and mix well.
- Top it with feta. Transfer the salad to a serving bowl and top it with vegan feta. You can use feta cubes, or break them into smaller pieces with your hands. Use store-bought or homemade vegan feta cheese. Enjoy!
Notes
Add-ins and Substitutes
- Add other vegetables. You can make this dish with additional veggies or substitutes, including pepperoncini peppers, lettuce, celery, carrots, or mushrooms. You can also add vegan grape leaves.
- Substitute olive varieties. Instead of traditional kalamata olives, make this with black, green, or castelvetrano olives.
- Add beans. Make this Vegan Greek Salad even more satisfying and filling by adding protein. You can toss in black beans, cannellini, red kidney, pinto, or chickpeas.
- Use a different dressing. This tangy Greek dressing is awesome, but you can use any of your favorites. Try the dressing from this Tomato Avocado Salad with Balsamic, Vegan Caesar Dressing, or just simple oil and vinegar.
I haven't tried it yet, since I love all of the ingredients I know that I will love it
Thank you so much, Laverne!
I loved it!
Haha! Thanks, Rezedushka!
And me too! 🤗
And me too! Looks sooooo Delish! Yummy! 🤗
And this is such a "very lovely site" that I discovered recently here on the www. Be Well and God Bless. 🙂
Thank you for the kind words, Kathy!