Just 6 ingredients and a simple dressing are all you need to make the BEST Vegan Greek Salad! Just chop the veggies, shake up the dressing, toss the salad, and enjoy. This fresh and flavorful dish is the perfect recipe to enjoy summer produce!
The best vegan Greek salad is made with crunchy cucumbers, cherry tomatoes, bell peppers, red onion, and briny Kalamata olives. Traditionally, no lettuce is used in a Greek salad.
Greek salad always contains feta cheese which of course is not vegan, so my recipe instead uses vegan feta cheese. I like to make my Homemade Vegan Feta Cheese which is a base of cashews and almonds for the perfect creamy crumbly texture. I love this feta cheese recipe because not only is it delicious, but it's also freezer friendly, so I always have a few blocks ready to grab in my freezer so that I can whip up this Greek salad at any time.
If you prefer, you could alternatively use a store-bought vegan feta such as Violife brand. Or if you are nut-free you could instead try my tofu feta recipe which can be found in my cookbook Fuss-Free Vegan on page 202.
The Greek salad dressing is a blend of extra virgin olive oil, red wine vinegar, garlic, oregano, Dijon mustard, and salt and pepper. This dressing ties all the flavors together and really brings out the freshness of the ingredients.
I love the enjoy this salad as a side, but if you want to serve it as a main dish, I recommend adding 1 to 2 cups of cooked chickpeas to make the salad a bit heartier.
How to Make The Best Vegan Greek Salad:
To make the Greek Dressing: Add all of the ingredients to a measuring glass, small bowl, or jar with a lid. Whisk well or shake to mix the dressing. Use right away or store in your fridge for up to 3 days.
For the vegan feta cheese: I used my homemade vegan feta cheese recipe. You can make this cheese in advance and store it in the fridge or freezer. Just chop it into cubes and toss it with the salad when ready to enjoy. If you prefer you could also use a store-bought vegan feta such as Violife brand.
For the cucumber: I recommend removing the seeds of the cucumber to help prevent the salad from getting soggy. To do this, just use a spoon to scrape out the seeds. You can either compost the seeds or save them and add them to a smoothie or tzatziki.
To assemble the best vegan Greek Salad: add all of the salad ingredients into a large bowl. Drizzle with the dressing to taste and toss. Garnish with more oregano, salt, and pepper as desired. Enjoy right away, or cover and store in the fridge to marinate for up to 2 hours
This Salad is...
- fresh, crunchy, and full of flavor
- easy to make
- a lovely light meal or a delicious side
More vegan Greek-inspired recipes:
Easy Vegan Tzatziki
The Best Easy Vegan Hummus
Vegan Grilled Veggie Gyros
Olive and Sundried Tomato Tapenade
Vegan Spicy Black Bean Pita Sandwich
Easy Vegan Whipped Feta Dip
If you try the best vegan Greek salad recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Best Vegan Greek Salad
Servings:
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Ingredients
For the Greek Dressing:
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced or pressed
- 1 teaspoon dried oregano, plus more for garnish
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Greek Salad:
- 1 English cucumber, cut lengthwise, seeded, and thickly sliced
- 1 yellow or orange bell pepper, cut into 1-inch pieces
- 1 pint cherry or grape tomatoes, halved
- 7 oz vegan feta, (homemade or store-bought) cut into ½ inch cubes
- ½ cup pitted Kalamata olives
- ¼ red onion, thinly sliced
Instructions
- To make the Greek Dressing: Add all of the ingredients to a measuring glass, small bowl, or jar with a lid. Whisk well or shake to mix the dressing. Use right away or store in your fridge for up to 3 days.
- To make the Greek Salad: add all of the salad ingredients into a large bowl. Drizzle with the dressing to taste and toss. Garnish with more oregano, salt, and pepper as desired. Enjoy right away, or cover and store in the fridge to marinate for up to 2 hours.
Notes
Nutrition
More Vegan Salad Recipes You Might Enjoy:
Jillian says
Oh my god it's so good wtf
Steve says
Wow, what a terrific blend of tastes! The dressing is spot-on perfect, everyone enjoyed this. I added a can of chickpeas to make this a standalone meal and the peas only elevated the taste. Thank you Sam, for another quick and easy meal that's better than what I get in most restaurants. Excellent on a hot day, toi!
Jess @ It Doesn't Taste Like Chicken says
Right on! Thanks for sharing your experience and review!
Allison says
I strained the dressing and added chopped celery and chickpeas. Thanks for recipe!
Jess @ It Doesn't Taste Like Chicken says
Yummy!
Mavis says
Can I use another vinegar if I don't have red wine? I have balsamic,(red and white), malt and apple cider vinegar. I am going to try the apple cider!
Jess @ IDTLC Support says
Yes that should work just fine! We hope it turned out for you.
Cathy H says
Fantastic! I added a can of chick peas for more protein and there was still plenty of delicious dressing to cover everything. Checks kiss for this one Sam
Jess @ IDTLC Support says
Great! Thanks Cathy!