Easy Vegan Greek Salad with Homemade Dressing

This Vegan Greek Salad is a vibrant and fresh dish featuring classic Mediterranean ingredients like cucumber, bell pepper, cherry tomatoes, red onion, and Kalamata olives, all tossed with vegan feta and a simple homemade Greek dressing. It’s the perfect light meal or side dish for summer or any time of year.

Why You’ll Love This Recipe

• Packed with fresh, crunchy vegetables
• Classic Greek flavors with a plant-based twist
• Simple to make with just 6 ingredients and a quick dressing
• Naturally gluten-free and dairy-free
• Easily turned into a main meal by adding chickpeas

Ingredients

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

For the Greek Dressing:

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced or pressed
• 1 teaspoon dried oregano, plus more for garnish
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 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 1/2-inch cubes
• 1/2 cup pitted Kalamata olives
• 1/4 red onion, thinly sliced

Directions

1. Make the Dressing: In a measuring glass, small bowl, or jar with a lid, add all the dressing ingredients. Whisk or shake well to combine. Use immediately or store in the fridge for up to 3 days.
2. Prepare the Salad: Place all salad ingredients into a large bowl.
3. Dress and Toss: Drizzle with dressing to taste and toss to coat.
4. Garnish: Sprinkle with extra oregano, salt, and pepper as desired.
5. Serve or Marinate: Serve immediately or cover and marinate in the fridge for up to 2 hours.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Total Time: 15 minutes

Variations

• Add 1 to 2 cups cooked chickpeas to make it a heartier main dish
• Substitute store-bought vegan feta or nut-free tofu feta
• Try using red bell pepper or add chopped celery for crunch
• Use apple cider vinegar if red wine vinegar is not available

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days
• Best enjoyed fresh as the vegetables release moisture over time
• Do not freeze

FAQs

Can I make this salad ahead of time?

Yes, you can make it up to 2 hours ahead. Store it covered in the fridge and toss before serving.

Can I use a different type of vinegar?

Yes, apple cider vinegar is a good substitute for red wine vinegar.

Is vegan feta necessary?

It adds traditional flavor and texture, but you can omit it or use chickpeas for protein instead.

How do I prevent the salad from getting soggy?

Seed the cucumber and avoid overdressing. Add dressing just before serving.

Can I use regular feta if I’m not vegan?

Yes, traditional feta works if you are not following a vegan diet.

What can I serve with this salad?

It pairs well with grilled vegetables, pita, or vegan gyros.

How long does the dressing last?

Up to 3 days in the refrigerator in a sealed container.

Can I add lettuce?

Traditional Greek salad doesn’t use lettuce, but you can add romaine for variation.

Is this salad gluten-free?

Yes, it is naturally gluten-free.

Can I use different olives?

Yes, black olives or green olives can be substituted for Kalamata.

Conclusion

This Vegan Greek Salad is an effortless and flavorful way to enjoy fresh veggies and Mediterranean flair. Whether you serve it as a light lunch or a vibrant side, it’s a dish that brings joy to every bite. Fresh, colorful, and packed with bold taste—it’s the kind of salad you’ll want to make again and again.

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