Vegan Greek Salad

Serving bowl of Greek salad with tomatoes, cucumbers, red onions, green bell pepper, Kalamata olives, and tofu feta.

Refreshing Vegan Greek Salad is easy to make at home with fresh vegetables, olives, vegan feta cheese, and a tangy homemade dressing.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Fusion, Greek

Special diet: gluten-free, nut-free, soy-free option, vegan

Servings:

Calories: 251kcal

Author: Amy Katz

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

US Customary - Metric

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

*If you are going to use marinated Tofu Feta rather than purchased vegan feta-style cheese, I recommend preparing it a day in advance for maximum flavor.

This salad is best enjoyed immediately; however, leftovers may be stored in an airtight container for up to 3 days.

For an oil-free dressing alternative, try my avocado dressing which has a similar flavor profile and features oregano, lemon, and red wine vinegar.

Nutrition