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Vegan Greek Salad

Fresh Mediterranean vegetables with vegan feta and herb dressing, perfect for healthy lunches and summer dining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large cucumbers cut into chunks
  • 4 medium ripe tomatoes cut into wedges
  • 1 medium red onion thinly sliced
  • 1 cup Kalamata olives pitted
  • 1 cup vegan feta cheese crumbles
  • 2 tbsp fresh oregano leaves
  • 2 tbsp fresh parsley chopped
Dressing
  • 0.33 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Prepare vegetables by washing thoroughly and cutting cucumbers into chunks, tomatoes into wedges, and red onion into thin slices.
  2. In a large serving bowl, combine cucumbers, tomato wedges, sliced red onion, and Kalamata olives, tossing gently.
  3. Whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl.
  4. Pour dressing over vegetable mixture and toss thoroughly to coat all components evenly.
  5. Add vegan feta cheese crumbles and fresh herbs, folding in gently to maintain texture.
  6. Allow salad to rest for 15-20 minutes at room temperature for flavors to meld.
  7. Taste and adjust seasoning as needed with additional salt, pepper, or lemon juice.
  8. Serve immediately as a side dish or light main course, garnished with extra herbs if desired.

Notes

For best results, use ripe but firm tomatoes and high-quality extra virgin olive oil. Store components separately for meal prep. Salad keeps for 2-3 days refrigerated.