Go Back
–+ servings
Vegan Greek Salad

Fresh and Flavorful Vegan Greek Salad in Just 15 Minutes

Enjoy a bright and healthy Vegan Greek Salad, perfect for warm days, featuring crunchy vegetables and creamy vegan feta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Use a high-quality oil for the best taste.
  • 2 tablespoons Red Wine Vinegar Substitute apple cider vinegar for different flavor.
  • 2 tablespoons Lemon Juice Freshly squeezed is preferred.
  • 1 clove Garlic, minced Can be omitted for milder taste.
  • 1 teaspoon Dried Oregano Fresh oregano can be used but in larger amounts.
  • 1 teaspoon Dijon Mustard Acts as an emulsifier.
  • 1 tablespoon Maple Syrup Can be replaced with agave syrup or honey.
  • to taste Salt & Cracked Black Pepper Essential for flavor enhancement.
For the Salad
  • 1 whole English Cucumber Preferably for its thin skin.
  • 300 grams Good Quality Tomatoes Ripe cherry tomatoes or heirloom varieties work best.
  • 1 whole Bell Pepper Choose either green or red.
  • 1 medium Red Onion Sweet onions can be used for milder taste.
  • 15 pieces Kalamata Olives Contributes an authentic Greek touch.
  • 200 grams Vegan Feta High-quality brands like Violife recommended.

Equipment

  • Mixing bowl
  • Whisk
  • Salad Tongs

Method
 

Preparation Steps
  1. Wash the English cucumber, peel half its skin, slice it lengthwise, and cut into semi-circles.
  2. Wash the tomatoes and chop or halve them based on their size.
  3. Finely dice the bell pepper and thinly slice the medium red onion.
  4. Halve the kalamata olives if desired.
  5. Cut the vegan feta block into cubes or tear it into chunks.
  6. In a large mixing bowl, combine all the chopped vegetables, olives, and cubes of vegan feta.
  7. Whisk together the dressing ingredients in a separate bowl until well combined.
  8. Drizzle the dressing over the salad, toss gently to coat, and let sit for five minutes.
  9. Serve immediately, garnishing with extra oregano if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 16gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Use the freshest vegetables for best flavor and texture. Allow the salad to rest after adding the dressing for enhanced flavor.

Tried this recipe?

Let us know how it was!