Vegan Greek Dressing

5 from 2 votes

Vegan Greek Dressing tastes better than store-bought and is easy to make. Try it on Greek salad with tofu feta, roasted vegetables, and grain bowls.

Course Condiment

Cuisine Greek

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 127kcal

Author Amy Katz

Ingredients

4 Tablespoons olive oil
3 Tablespoons red wine vinegar
½ teaspoon dried oregano
salt and pepper to taste

US Customary - Metric

Instructions

Place the olive oil, vinegar, and oregano in a small jar or bowl.
Shake or whisk to combine.
Taste and add salt and pepper, as needed.
Refrigerate until ready to use. Shake well before serving.

Notes

Dressing will keep in the refrigerator for 2-3 days. Shake well before using.

Greek Salad with Tofu Feta Recipe

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, with slices halved
½ cup Kalamata olives

For the Tofu Feta:

1 pound extra-firm tofu, drained and pressed, and cut in cubes (Or use super-firm tofu and skip the pressing.)
¼ cup coconut vinegar
1 ½ teaspoons dried oregano
¼ teaspoon sea salt

To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the coconut vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.

To make the Greek Salad, add the salad ingredients, Tofu Feta, and Greek Salad Dressing to a large salad bowl. Toss well to coat. Serve immediately. (Makes 4 servings.)

For pressing tofu, I recommend the EZ Tofu Press.

Nutrition