Vegan Greek Salad
Make a fresh and delicious Vegan Greek Salad with this easy recipe! A healthy, dairy-free Mediterranean dish packed with flavor.
Ingredients
For the Salad:
- 1 large cucumber sliced into half-moons
- 1 ½ cups cherry tomatoes halved
- ½ red onion thinly sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ cup Kalamata olives pitted and sliced
- ¼ cup fresh parsley chopped
- ½ cup vegan feta cheese store-bought or homemade
For the Greek Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp dried oregano
- ½ tsp sea salt adjust to taste
- ¼ tsp black pepper
Instructions
- Wash and chop the cucumber, tomatoes, bell peppers, and onion.
- Slice the Kalamata olives and chop the fresh parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper.
- In a large mixing bowl, add the chopped vegetables and olives.
- Drizzle the dressing over the salad and toss it well to make sure everything is covered.
- Crumble the vegan feta on top and gently mix.
- Allow the salad to sit for 10-15 minutes before serving to enhance flavors.
- Serve immediately or refrigerate for later.
Notes
- Oil-Free Option: Swap olive oil for a tahini-based dressing.
- Protein Boost: Add chickpeas, grilled tofu, or quinoa for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 24 hours.
- Red Onion Hack: Soak sliced red onions in cold water for 10 minutes to reduce sharpness.
- Best Served: Fresh, but can be prepped ahead for meal planning.