This vegan Greek salad recipe is packed with fresh veggies and herbs, and topped with a homemade, simple, tangy dressing.
By switching out feta for its vegan counterpart, this salad delivers the same tasty punch as the traditional version, making it a scrumptious choice as a side dish or a satisfying main meal. The best part - no one will know!
Greek salad similar to my Mediterranean Cucumber Tomato Salad, also known as horiatiki salad, is a traditional dish originating from Greece. It is a fresh and vibrant salad showcasing Mediterranean cuisine's flavors.
For more delicious salads, try Vegan Caesar Pasta Salad, Vegan Cobb Salad, or Vegan Couscous Salad.
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Ingredients
Just a handful of ingredients make for a delicious and quick salad. See the recipe card for quantities.
- tomato - Cherry or Roma tomatoes are great in this salad. They hold up well. Leave them to incorporate last, as fresh-cut tomatoes are best.
- vegan feta cheese - Store-bought versions are delicious (Violife feta is a great choice), but if you want to make it homemade, check out Vegan Feta.
- fresh mint - optional, but definitely adds delicious freshness
Variations
- Add a protein boost by including chickpeas in your Greek salad.
- For a grain addition, cook some quinoa and mix it into your salad.
- Introduce creamy richness by including slices or chunks of ripe avocado in your Greek salad.
- Enhance the crunch factor and add extra nutrition by sprinkling toasted nuts or seeds over your salad. Walnuts, almonds, pine nuts, or sunflower seeds are excellent choices.
- Grill or sauté some tofu or tempeh to include in your Greek salad. These plant-based protein sources absorb the marinade flavors and add a satisfying texture.
How To Make a Vegan Greek Salad
Mix the salad dressing and chopped veggies and refrigerate for an hour to enhance flavors. Add vegan feta cheese, serve, and enjoy!
Top Tip
Choose fresh and organic ingredients if possible. Wash and prepare the vegetables.
Serving Suggestions
- Serve the Greek salad as a side dish or a light meal. It pairs well with crusty bread or as a side to grilled vegetables, tofu, or falafel.
- Opt for a traditional Greek-style serving dish or a shallow bowl with a Mediterranean pattern or design.
Vegan Greek Salad FAQS
There are several dairy-free alternatives available, such as cashew-based feta. Experiment with different options to find the one you prefer.
A properly stored salad can last for up to 3 days in the refrigerator. Keep it in an airtight container to maintain freshness.
Yes, you can use bottled salad dressing as a convenient option if you prefer. Just make sure to choose a vegan-friendly dressing that complements the flavors of a Greek salad. Read the labels carefully to ensure they contain no animal products or additives.
Have a minute? I'd love for you to dive into the comments and rate this Vegan Greek Salad. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Greek Salad
Ingredients
Salad Ingredients
- 1 English cucumber chopped
- ½ red onion finely sliced or diced
- 1 green pepper diced; orange pepper also adds nice crunch and color
- 10 cherry tomatoes ~ 1 cup sliced or diced; or diced roma tomatoes
- ½ cup Kalamata olives sliced and added to taste
- vegan feta crumbled; to taste
- mint leaves sliced into ribbons
Greek Salad Dressing
- ¼ cup olive oil
- 2-3 tablespoons red wine vinegar
- 1 tablespoon lemon optional
- 1 teaspoon garlic minced; or 1 clove
- ½ teaspoon oregano
- ¼-½ teaspoon Dijon mustard or ¼ teaspoon of mustard powder
- ½-1 teaspoon salt to taste
- ¼ teaspoon pepper to taste
Instructions
- Prep the Ingredients: Wash and cut all the vegetables. Set aside.
- Make the Dressing: In a large bowl, combine the ingredients for the dressing. Adjust flavors as needed.
- Combine: Add the vegetables into the large bowl with the dressing and mix together until they are well coated.
- Finish: Add the feta and gently mix through the salad. Add mint as a garnish or mix into the salad. Taste and adjust the seasoning, adding more salt, pepper, or vinegar according to your preference. Let sit in the refrigerator for 30 minutes to allow flavors to meld together. When ready to serve, squeeze a little lemon juice over the top for a fresh flavor.
Reg says
This Vegan Greek Salad is everything I love about a classic Greek salad - fresh, crisp, and packed with flavor but without the dairy! The juicy tomatoes, crunchy cucumbers, briny olives, and tangy vegan feta make every bite so satisfying. And the dressing - it’s simple, zesty, and ties everything together perfectly. Whether I’m piling it onto a warm pita or naan, serving it as a side, or just eating it straight from the bowl, this salad is an instant favorite.