Description
This Vegan Greek Salad is a vibrant and refreshing dish made with fresh vegetables, tangy vegan feta, Kalamata olives, and a zesty homemade dressing. Packed with Mediterranean flavors, it’s perfect as a side dish or a light meal.
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
Instructions
- Prepare the Vegetables: Slice the cucumber into thin half-moons, chop tomatoes, dice the bell pepper, slice the red onion, halve the Kalamata olives, and crumble the vegan feta.
- Make the Dressing: In a small bowl or jar, combine olive oil, vinegar, lemon juice, minced garlic, oregano, Dijon mustard, maple syrup, salt, and cracked black pepper. Whisk or shake until emulsified.
- Assemble the Salad: In a large mixing bowl, combine the prepared vegetables and vegan feta. Pour the dressing over and toss to coat evenly.
- Serve: Garnish with extra cracked black pepper or dried oregano. Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavors.
Notes
- For extra protein, add chickpeas or other legumes.
- Substitute the vegan feta with other plant-based cheese or skip it for a lighter version.
- Add chili flakes or fresh chopped chili for a spicy kick.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
