Vegan Greek Salad Recipe

This Vegan Greek Salad is like a vibrant burst of freshness in a bowl, loaded with crunchy veggies, creamy vegan feta, and tangy olives that make my taste buds do a little happy dance. Seriously, this salad is my go-to when I want something healthy yet indulgent, and it comes together in less time than it takes to decide what to watch on Netflix.

I adore crafting salads that are not just nutritious but also packed with intense flavors. This Vegan Greek Salad, with its colorful assembly of ingredients, is a near-perfect vehicle to show off that the kind of vegan diet one can follow need not be boring or flavorless.

Fresh parsley and dill add an aromatic splash to this delightful Creamy Vegan Greek Salad. Enjoying this plant-based diet means you can indulge in a salad like this and still be on the path to your healthy self.

Vegan Greek Salad Recipe Ingredients

• Cucumber: Hydrating and crunchy; low in calories and rich in vitamins.
• Red Bell Pepper: Sweet and crisp; loaded with antioxidants and vitamin C.
• Cherry Tomatoes: Juicy and slightly sweet; good source of vitamin A and lycopene.
• Red Onion: Sharp flavor; contains fiber and beneficial sulfur compounds.
• Kalamata Olives: Salty and briny; rich in healthy fats and vitamin E.
• Fresh Parsley: Fresh taste; contains vitamin K, antioxidants, and anti-inflammatory properties.
• Extra-Virgin Olive Oil: Fruity and rich; heart-healthy monounsaturated fats and antioxidants.
• Vegan Feta: Creamy texture; provides protein and mimics traditional feta cheese flavors.

Vegan Greek Salad Recipe Ingredient Quantities

• 1 large cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 block (7-8 oz) vegan feta cheese, cubed or crumbled

How to Make this Vegan Greek Salad Recipe

1. Mise en place: For the vegetables, use a sharp knife and cutting board to do the following:
1. Dice the cucumber.
2. Dice the red bell pepper.
3. Dice the yellow bell pepper.
4. Halve the cherry tomatoes.
5. Thinly slice the red onion.

2. In a large mixing bowl, combine the diced cucumber, red bell pepper, yellow bell pepper, halved cherry tomatoes, and sliced red onion.

3. Include the sliced Kalamata olives in the salad blend.

4. Finely chop the fresh parsley and dill. Then, add them to the bowl with the vegetables.

5. In a small bowl, combine the extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and freshly ground black pepper by whisking them together to make the dressing.

6. Over the salad ingredients in the bowl, pour the dressing. Then, toss gently until everything is well coated.

7. Vegan feta cheese can be either cubed or crumbled. Add it carefully to the salad mixture.

8. Sample the salad and modify the seasoning with more salt or pepper, if necessary.

9. Let the salad sit for at least 10-15 minutes at room temperature so the flavors can meld together.

10. Enjoy the Vegan Greek Salad fresh, garnished with extra parsley or dill if you desire!

Vegan Greek Salad Recipe Equipment Needed

1. Sharp knife
2. Cutting board
3. Large mixing bowl
4. Small bowl
5. Whisk
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula

FAQ

• Can I prepare this salad in advance?You can prepare the veggies and the dressing ahead of time, but don’t add the vegan feta and the dressing until just before you serve the salad. Otherwise, you’ll end up with a soggy salad.
• What can I use instead of vegan feta cheese?If you want an alternative texture, or if you need a substitute, you can use marinated tofu or nutritional yeast for a cheesy flavor.
• How do I store leftover vegan Greek salad?If you have any remnants, stash them in a container that doesn’t let air in and put them in the fridge. The remnants, if they exist, can last for up to 2 days. If you can manage it, keep the dressing separate from the salad; it will stay fresh that way.
• Can I add other ingredients to the salad?Of course! You can always add sliced avocado, artichoke hearts, or chickpeas for boosted protein and a little extra variety.
• Is it necessary to use fresh herbs like parsley and dill?Although fresh herbs provide fabulous flavor, they’re not the only option. If you have dried herbs, you can use them instead, but cut the quantity by about two-thirds.
• How can I make this salad more filling?Cooked quinoa or a grain like farro can be added to provide more texture and to make the salad a little more substantial.

Vegan Greek Salad Recipe Substitutions and Variations

For the cucumber: Substitute with diced zucchini for a crunchy-texture alternative.
For the cherry tomatoes: Use grape tomatoes, cut in half, or large tomatoes, chopped.
Substituting for Kalamata Olives: Use black or green olives, pitted and halved.
Instead of fresh parsley, use chopped fresh cilantro, which offers a different flavor profile.
To make feta cheese for a plant-based diet, try cubed or crumbled firm tofu. Marinate it in lemon juice and nutritional yeast for a flavor that’s reminiscent of standard feta.

Pro Tips

1. Chill Before Serving After letting the salad sit for 10-15 minutes to allow the flavors to meld, consider chilling the salad in the refrigerator for an additional 15-30 minutes for a refreshing, crisp experience.

2. Use High-Quality Olive Oil Since olive oil is a key ingredient for the dressing, using a high-quality extra-virgin olive oil will greatly enhance the flavor of the salad.

3. Opt for Seedless Cucumbers If available, use seedless or English cucumbers to prevent the salad from becoming watery and to maintain a crisp texture.

4. Toast the Oregano Lightly toasting the dried oregano in a small dry skillet for a minute can bring out its aromatic oils and deepen its flavor before adding it to the dressing.

5. Marinate the Onions If you prefer a milder taste, soak the thinly sliced red onions in a bowl of cold water with a splash of vinegar for about 10 minutes to reduce their sharpness before adding them to the salad.