1smallEnglish cucumber, cut into half circles(about 7-8 oz.)
6small tomatoes, sliced(about 7-8 oz.)
1mediumgreen pepper, sliced
¼mediumred onion, thinly sliced
½cupkalamata olives, pitted, cut in half
½cupvegan feta cheesesee notes
The dressing ingredients
2tbsp.extra virgin olive oil
1tbsp.apple cider vinegar
1smallgarlic clove, minced
½tsp.sea saltor to taste
¼tsp.pepperor to taste
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!
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.
Addbeans. 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.
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.