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–+ servings
Vegan Greek Salad

Vibrant Vegan Greek Salad to Refresh Your Summer Meals

A refreshing Vegan Greek Salad packed with juicy tomatoes, crunchy cucumbers, and creamy vegan feta, perfect for summer meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup extra virgin olive oil A key dressing ingredient that adds richness and depth.
  • 2 tablespoons red wine vinegar Provides acidity to balance flavors for your Vegan Greek Salad.
  • 1 tablespoon lemon juice Freshly squeezed is best for enhancing brightness in the dressing.
  • 1 clove garlic Fresh, minced garlic yields the best results.
  • 1 teaspoon dried oregano Essential for that authentic Greek flavor.
  • 1 teaspoon Dijon mustard Adds a tang and helps emulsify the dressing.
  • 1 teaspoon maple syrup Balances the acidity with slight sweetness.
  • to taste salt and cracked black pepper Essential for seasoning and enhancing all flavors.
Salad
  • 1 English cucumber Provides a crunchy texture.
  • 300 g Tomatoes Use ripe, high-quality tomatoes for sweetness and juiciness.
  • 1 Bell pepper (green/red) Adds color and crunch to your salad.
  • 1 Red onion Provides a sharp bite; slice thinly for tenderness.
  • 1/2 cup Kalamata olives Adds delicious briny depth; cut in half for a balanced bite.
  • 200 g Vegan feta Creamy and tangy; Violife Greek White is recommended.

Equipment

  • salad bowl
  • Whisk
  • cutting board
  • Knife

Method
 

Prep Vegetable Base
  1. Peel the English cucumber partially for a decorative touch, then slice it lengthwise and cut into semi-circles. Prepare the tomatoes accordingly.
Chop Other Ingredients
  1. Dice the bell pepper into bite-sized pieces and thinly slice the red onion. Cut the Kalamata olives in half.
Cube Vegan Feta
  1. Cut the vegan feta into 1-inch cubes or tear into chunks for a crumblier texture.
Mix Salad
  1. In a large salad bowl, combine all prepared vegetables and vegan feta; toss gently to combine.
Make Dressing
  1. Whisk together the dressing ingredients: olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, maple syrup, salt, pepper, and oregano.
Combine Salad and Dressing
  1. Drizzle the dressing over the mixed salad and toss gently with tongs until well coated.
Serve
  1. Sprinkle additional oregano on top before serving. Enjoy the salad chilled.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gSodium: 350mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For optimal freshness, dress the salad just before serving. Feel free to add chickpeas or grilled vegetables for extra protein and flavor.

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