Refreshing Vegan Greek Salad is easy to make at home with fresh vegetables, olives, vegan feta cheese, and a tangy homemade dressing. Enjoy it as a starter, side, or light meal. It's as delicious as the classic version you find in restaurants, but dairy-free!
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Did you know that traditionally Greek salad is a salad without lettuce? While many American restaurants include iceberg or romaine lettuce, the authentic version is simply fresh vegetables like tomatoes, cucumbers, and onions along with olives and feta.
And because you can purchase dairy-free feta-style cheese, or make your own with tofu, it's easier than ever to enjoy a Vegan Greek Salad at home.
Simply chop some veggies, cube a block of vegan cheese, and whisk together some vegan Greek salad dressing. So easy and irresistible!
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Why you'll love this recipe
- It's ready to eat in 15 minutes if you use store-bought vegan feta cheese (or prep a batch of homemade tofu feta in advance).
- It tastes just like what you would find in a Greek restaurant, only vegan!
- It's easy to customize to make it your own.
Ingredients
Vegan Feta: If you decide to make marinated feta-style tofu for the salad, you will need a block of super firm or extra firm tofu, coconut vinegar, dried oregano, and salt. If you can't find coconut vinegar, champagne vinegar or apple cider vinegar are great substitutes.
Or you can purchase vegan feta-style cheese at most supermarkets. I recommend Violife and Follow Your Heart.
Amy's tip
If you are going to use marinated tofu feta rather than purchased vegan feta cheese, I recommend preparing it a day in advance for maximum flavor.
Substitutions and variations
- Oil-free? Use Mediterranean-inspired avocado dressing in place of the olive-oil based vinaigrette.
- Prefer lemon juice to vinegar? Lemon oregano dressing is the perfect substitute.
- If you aren't a fan of Kalamata olives, use a different variety like California black, or simply leave them out.
- Use red bell pepper instead of green.
- Toss in some capers or pickled pepperoncini peppers.
- Add in diced avocado for a California flair.
- Boost the protein with the addition of pan fried chickpeas.
- Sprinkle additional dried oregano on top.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Assembling your Vegan Greek Salad is as easy as adding the ingredients to a bowl, pouring the dressing over it, and tossing until everything is well coated.
Since it's made in the traditional style without lettuce, if you are making it in advance, you can either keep the dressing separate or add it if you prefer to allow the flavors to meld.
Serving suggestions
Vegan Greek Salad can be enjoyed on its own for lunch or a light dinner. (And in Greece, it's common to enjoy this salad at breakfast!)
You can also serve it with some sesame seed hummus or lentil sun-dried tomato salad and warm pita bread.
It's also wonderful as a starter with favorites like Greek lemon roasted potatoes and chickpeas or a simple pasta with garlic and Swiss chard.
Or pair it with a bowl of Greek lentil soup, lemony white bean soup, or vegan lemon orzo soup, which is like a vegan version of Greek Avgolemono.
Storing
Personally, I think this salad is best enjoyed immediately. However, leftovers may be stored in an airtight container for up to 3 days.
Recipe FAQs
Traditional Greek Salad does not include lettuce. However, in the United States, it's common to include lettuce such as romaine or iceberg.
Traditional Greek salad is made with tomatoes, cucumbers, onions, feta cheese, olives, salt, olive oil, and oregano.
Kalamata olives are a type of Greek olive. They are often associated with Greek foods like Greek salad.
More vegan Greek salad recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Plant Forward Vegan Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Greek Salad
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Ingredients
For the salad:
- 1 pound tomatoes, sliced in wedges or large chunks
- 1 cup cucumbers, peeled and sliced, with slices halved
- 1 green bell pepper, diced large
- ½ red onion, sliced in rings, with slices halved
- ½ cup Kalamata olives, pitted
- 1 batch Tofu Feta*, or
1 package store bought vegan feta cheese, cubed or crumbled
For the dressing:
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons red wine vinegar
- ½ teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Place the salad ingredients in a large salad bowl.1 pound tomatoes, 1 cup cucumbers, 1 green bell pepper, ½ red onion, ½ cup Kalamata olives, 1 batch Tofu Feta*
- Add the dressing ingredients to a small jar with a tight fitting lid or to a small bowl. Shake or whisk until the dressing is emulsified.4 Tablespoons extra virgin olive oil, 3 Tablespoons red wine vinegar, ½ teaspoon dried oregano, salt and pepper
- Pour the dressing over the salad. Toss well to coat and enjoy immediately.
Notes
Nutrition
Nutritional information is an estimation only.
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