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Easy Vegan Greek Salad with Homemade Dressing

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This Vegan Greek Salad is fresh, crunchy, and bursting with Mediterranean flavor. Made with simple ingredients like cucumber, tomatoes, bell pepper, olives, and vegan feta, it’s tossed in a classic Greek dressing for a refreshing and satisfying salad that’s perfect as a side or a light meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: undefined
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Greek

Ingredients

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, halved lengthwise, seeded, and thickly sliced

1 yellow or orange bell pepper, cut into 1-inch pieces

1 pint cherry or grape tomatoes, halved

7 ounces vegan feta (homemade or store-bought), cut into 1/2-inch cubes

1/2 cup pitted Kalamata olives

1/4 red onion, thinly sliced

Instructions

  1. Make the dressing: In a small bowl or jar with a lid, whisk or shake together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Set aside or refrigerate for up to 3 days.
  2. Prepare the salad: In a large bowl, combine cucumber, bell pepper, tomatoes, vegan feta, olives, and red onion.
  3. Toss and serve: Drizzle with dressing to taste and toss gently to combine. Garnish with extra oregano, salt, and pepper if desired. Serve immediately or let marinate in the fridge for up to 2 hours before serving.

Notes

  • For a heartier salad, add 1 to 2 cups of cooked chickpeas.
  • Store leftovers in the fridge for up to 2 days.
  • If you don’t have red wine vinegar, apple cider or white balsamic vinegar can be substituted.
  • Use homemade or store-bought vegan feta. For a nut-free option, try tofu feta.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-vegan-greek-salad-with-homemade-dressing/