How to Make the Best Vegan Greek Salad – Easy Recipe

Tell you a little secret—I’m obsessed with Greek salad. It’s one of those dishes that just screams freshness, crunch, and pure Mediterranean goodness. The juicy tomatoes, crisp cucumbers, briny olives, and that dreamy, tangy dressing always make me feel like I’m sitting at a seaside taverna in Greece. But when I first went vegan, I thought I had to say goodbye to this classic forever.

Guess what? I was wrong! I created a Vegan Greek Salad with simple swaps that deliver all the traditional flavors without a single drop of dairy. It’s fresh, healthy, ridiculously easy to make, and oh-so-delicious. Whether vegan, dairy-free, or just craving a lighter version of this Mediterranean favorite, this recipe will become your new go-to. Let’s dive in!

Why You’ll Love This Vegan Greek Salad

I’m not exaggerating when I say this salad is a total game-changer. Here’s why you’ll love having this in your life:

• All the classic Greek flavors, minus the dairy – You won’t miss the feta.
• Packed with nutrients – Full of fiber, antioxidants, and healthy fats.
• Super quick to make – Seriously, just 15 minutes, and you’re good to go.
• Perfect for meal prep – It stays fresh and crisp, making it great for lunchboxes.
• Versatile and satisfying – Have it as a side dish, a light meal, or add some protein to make it extra hearty.
• Refreshing and hydrating – With high water-content veggies, this salad is perfect for warm days.

Essential Ingredients for the Perfect Vegan Greek Salad

You need the right ingredients if you want that real Greek salad experience. Here’s what I always use:

Fresh Vegetables:

• Cucumbers – The crunch factor is essential.
• Cherry Tomatoes – Deliciously sweet, incredibly juicy, and packed with flavor.
• Red Onion – Thinly sliced for that signature bite.
• Bell Peppers – Red and green peppers add color and sweetness.
• Kalamata Olives – Salty, briny, and necessary.
• Fresh Parsley – Adds a bright, herby touch.
• Romaine Lettuce (Optional) – If you prefer a more filling salad base.

Vegan Feta Alternative:

• Tofu Feta – Marinated tofu makes a fantastic stand-in for feta.
• Cashew Feta – If you love a creamy version, this is it.
• Store-Bought Vegan Feta – I grab a dairy-free feta from the store when I’m short on time.

Greek-Style Dressing:

• Extra Virgin Olive Oil – No Greek salad is complete without it.
• Lemon Juice – Fresh and zesty.
• Red Wine Vinegar – A must for that tangy bite.
• Garlic – Because everything is better with garlic.
• Dried Oregano – The secret to that authentic Greek taste.
• Sea salt and black pepper – basic yet unbeatable.
• Dijon Mustard (Optional) – Adds a hint of sharpness to the dressing.

Optional Additions:

• Chickpeas – For extra protein.
• Avocado – Adds a creamy, buttery texture.
• Sunflower Seeds – A little crunch never hurt anyone!
• Grilled Zucchini or Eggplant – If you want an extra Mediterranean touch.

Step-by-Step Guide to Making the Best Vegan Greek Salad

1. Chop Your Veggies

• Slice cucumbers into half-moons.
• Halve the cherry tomatoes.
• Thinly slice red onion (pro tip: soak it in water for 10 minutes to tone down the bite).
• Dice bell peppers into bite-sized pieces.
• Slice Kalamata olives.

2. Make the Vegan Feta (if not using store-bought)

• For Tofu Feta: Cube firm tofu and marinate it with lemon juice, apple cider vinegar, oregano, and a pinch of salt.
• For Cashew Feta: Blend soaked cashews, lemon juice, garlic, and nutritional yeast into a creamy mixture.

3. Whisk Up the Dressing

• Mix olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
• Take a bite and tweak the seasonings to your liking.

4. Assemble the Salad

• Toss all the chopped veggies and olives in a large bowl.
• Pour the dressing over everything and mix well.
• Crumble your vegan feta on top.
• Garnish with fresh parsley and a sprinkle of oregano.

5. Let It Sit & Serve

• Before digging in, I always let my salad sit for 10-15 minutes. The flavors meld together beautifully!
• Serve fresh, or refrigerate for up to 24 hours if you’re meal prepping.

Expert Tips for a Flavorful Vegan Greek Salad

• Use the freshest ingredients – It makes all the difference.
• Soak red onions in water to mellow their sharpness.
• Make it ahead of time – It tastes better after sitting for a bit.
• Pair it with warm pita bread, hummus, or falafel for a full Mediterranean meal.
• Add a sprinkle of nutritional yeast for an extra umami boost.

Variations and Serving Suggestions

• Need more protein? Toss in some chickpeas or quinoa.
• Prefer oil-free? Try a tahini-lemon dressing instead.
• Want some heat? Sprinkle in red pepper flakes.
• The serving idea is to pair it with vegan pita, hummus, or grilled tofu.
• Turn it into a wrap! Stuff this salad into a whole wheat pita or tortilla for an easy meal.

Frequently Asked Questions (FAQ)

What can I use instead of feta cheese in a Vegan Greek Salad?

I love using tofu feta, cashew cheese, or a good store-bought vegan feta.

Can I make this salad ahead of time?

Yep! Keep it fresh by storing it in an airtight container in the fridge for up to a day.

Is a traditional Greek salad vegan?

Not usually—it has feta cheese. But this version? 100% plant-based!

What’s the best dressing for Vegan Greek Salad?

A simple mix of olive oil, lemon juice, vinegar vinegar, garlic, and oregano does the trick.

How do I make this salad more filling?

Easy! Add chickpeas, grilled tofu, or quinoa for extra protein.

Conclusion: Enjoy Your Delicious Vegan Greek Salad!

And that’s it! A ridiculously easy, crazy delicious Vegan Greek Salad that’s as fresh as it gets. This salad is always a hit, whether you’re making it for a quick lunch, meal prep, or a side dish at your next gathering.

I’d love to hear what you think! Did you try this recipe? Let me know in the comments, and if you loved it, share it with your friends or pin it for later. Happy eating!