Name: Vegan Greek Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 English cucumber; 300g / 10.5 oz tomatoes (large or cherry, chopped); 1 green/red bell pepper, diced; 1 medium red onion, sliced; 15 Kalamata olives, halved; 200g / 7 oz block vegan feta, crumbled; For the Dressing:; 3 tbsp extra virgin olive oil; 1 tbsp vinegar; 1 tbsp lemon juice; 1 garlic clove, minced; 1 tsp dried oregano; 1/4 tsp Dijon mustard; 1/4 tsp maple syrup; 1/4 tsp salt; Cracked black pepper to taste

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This vibrant Vegan Greek Salad is packed with fresh vegetables, tangy vegan feta, and Kalamata olives, all tossed in a zesty dressing. It’s the perfect combination of crunchy, creamy, and savory flavors. With a simple yet flavorful dressing of olive oil, red wine vinegar, lemon juice, and oregano, this salad is a great side dish or a light meal. Healthy, refreshing, and full of Mediterranean flair, it’s a salad everyone will love, whether you’re vegan or not.

Why You’ll Love This Recipe

This Vegan Greek Salad is bursting with flavor and freshness. The crisp cucumber, juicy tomatoes, and crunchy bell pepper are perfectly complemented by the rich vegan feta and briny olives. The dressing, made with olive oil, lemon, and a touch of maple syrup, ties everything together with the right balance of tangy, salty, and slightly sweet. It’s a great dish for meal prep, picnics, or as a light lunch or dinner. Plus, it’s naturally vegan and packed with nutrients!

Vegan Greek Salad

Ingredients

1 English cucumber
300g / 10.5 oz good quality tomatoes (you can use large or cherry)
1 green/red bell pepper
1 medium red onion
15 Kalamata olives
200g / 7 oz block vegan feta

For the Dressing:

3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
1 garlic clove, minced
1 tsp dried oregano
1/4 tsp Dijon mustard
1/4 tsp maple syrup
1/4 tsp salt
Cracked black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables:

Slice the English cucumber into thin half-moons or rounds.
Chop the tomatoes into bite-sized pieces. If using cherry tomatoes, simply halve them.
Dice the bell pepper into small pieces.
Slice the red onion into thin wedges or rings.
Halve the Kalamata olives and crumble the vegan feta into small chunks or cubes.

2. Make the Dressing:

In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, maple syrup, salt, and cracked black pepper.
Whisk or shake well until the dressing is emulsified and well combined.

3. Assemble the Salad:

In a large mixing bowl, combine the cucumber, tomatoes, bell pepper, red onion, Kalamata olives, and vegan feta.
Pour the dressing over the salad and toss gently to coat everything evenly.

4. Serve:

Serve the salad immediately or chill it in the refrigerator for 30 minutes for the flavors to meld together.
Garnish with extra cracked black pepper or a sprinkle of dried oregano if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Add Greens: For extra texture, add some mixed greens or arugula to the salad.
Extra Protein: Add chickpeas or other legumes for a protein-packed version.
Substitute Vegan Feta: If you don’t have vegan feta, you can substitute it with any other plant-based cheese or skip it for a lighter salad.
Spicy Kick: Add a few chili flakes to the dressing or include some fresh chopped chili for heat.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The dressing will continue to marinate the vegetables, making it even more flavorful the next day.
Reheating: This salad is best served cold, so there’s no need to reheat. Just enjoy it fresh or chilled.

FAQs

1. Can I use regular feta instead of vegan feta?

Yes, if you’re not vegan, regular feta will work perfectly. Just crumble it as you would with the vegan version.

2. Can I make this salad ahead of time?

Yes, this salad can be made a few hours ahead. Just keep the dressing separate until ready to serve to keep the veggies fresh and crisp.

3. Can I add other vegetables?

Absolutely! You can add olives, cucumbers, or even artichoke hearts for a bit of variation. Cherry tomatoes or bell peppers can be substituted with other colorful veggies.

4. Is this salad gluten-free?

Yes, this Vegan Greek Salad is naturally gluten-free.

5. Can I make this a meal?

Yes, you can easily turn this salad into a full meal by adding some cooked quinoa, farro, or roasted chickpeas for extra protein.

6. Can I use dried oregano instead of fresh?

Yes, dried oregano works perfectly in this recipe. It adds that classic Greek salad flavor.

7. Can I add nuts to the salad?

Yes, you can add toasted pine nuts, walnuts, or almonds for added crunch and richness.

8. How can I make this salad more filling?

For a heartier salad, add roasted vegetables, some cooked lentils, or even grilled tofu.

9. Can I use other types of olives?

Yes, green olives or kalamata olives can both work in this salad, depending on your flavor preference.

10. Can I omit the maple syrup from the dressing?

Yes, you can omit the maple syrup for a less sweet dressing, or substitute with a small amount of agave nectar or a pinch of sugar.

Conclusion

This Vegan Greek Salad is light, refreshing, and full of vibrant Mediterranean flavors. With its combination of fresh vegetables, tangy vegan feta, and a flavorful homemade dressing, it’s a perfect side dish or light meal for any occasion. It’s quick to prepare, versatile, and packed with nutrients, making it a great option for those looking for a healthy and delicious dish. Whether you’re vegan or not, this salad is bound to be a crowd-pleaser!