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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.
Course Salad
Cuisine American, Greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 169kcal


  • 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


  • 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.
  • 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.


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