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    Home » Salad » Vegan Greek Salad

    Vegan Greek Salad

    Mar 26, 2023 by Tania Sheff · This post may contain affiliate links

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    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.

    Vegan Greek Salad with vegetables on the background

    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).

    making the dressing

    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.

    adding the dressing to the sald

    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!

    placing vegan feta cheese on top of the Greek salad

    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.
    Vegan Greek Salad close up shot

    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:

    • Iceberg Lettuce Salad
    • Kale Apple Salad
    • Quick and Easy Chickpea Salad
    • Refreshing Cucumber Salad

    Vegan Greek Salad

    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.
    5 from 9 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American, Greek
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4 servings
    Calories: 169kcal
    Author: Tania Sheff

    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!
    PssstYou can find detailed step-by-step photos right above this recipe card.

    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.

    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.

    Nutrition

    Calories: 169kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 527mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1405IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 1mg

    More Salad Recipes

    • Roasted Pumpkin Salad
    • Chickpea Cucumber Salad
    • Chipotle Pico De Gallo (Copycat Recipe)
    • Grilled Eggplant

    Reader Interactions

    Comments

    1. Laverne Harper says

      September 14, 2022 at 12:25 pm

      5 stars
      I haven't tried it yet, since I love all of the ingredients I know that I will love it

      Reply
      • Tania Sheff says

        September 15, 2022 at 3:28 pm

        Thank you so much, Laverne!

        Reply
    2. Rezeda says

      May 09, 2022 at 7:23 pm

      5 stars
      I loved it!

      Reply
      • Tania Sheff says

        May 10, 2022 at 6:46 pm

        Haha! Thanks, Rezedushka!

        Reply
      • Kathyjeanconti says

        May 12, 2022 at 6:25 am

        And me too! 🤗

        Reply
      • Kathy Jean conti says

        May 12, 2022 at 6:33 am

        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. 🙂

        Reply
        • Tania Sheff says

          May 13, 2022 at 6:01 pm

          Thank you for the kind words, Kathy!

          Reply

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