Greek salad is a timeless classic, celebrated for its vibrant colors, fresh flavors, and nourishing ingredients. This vegan twist on the traditional recipe retains all the iconic elements of a Greek salad but swaps in plant-based alternatives for a completely cruelty-free dish. Perfect for summer gatherings, a light lunch, or a side dish, this salad transports you straight to the sun-drenched shores of the Mediterranean.
Imagine biting into juicy tomatoes, crisp cucumbers, and briny olives, all brought together with creamy vegan feta and a zesty dressing. Whether you’re reminiscing about a Greek getaway or simply looking to brighten your meal, this salad is the perfect choice.
Why You’ll Love This Recipe:
- Bursting with Flavor: The combination of fresh vegetables, herbs, and tangy dressing is a sensory delight.
- Quick and Easy: Ready in under 20 minutes, making it a lifesaver for busy days.
- Nutrient-Rich: Packed with vitamins, antioxidants, and healthy fats.
- Customizable: You can easily adjust ingredients to suit your taste or dietary needs.
- Perfect for Any Occasion: Whether as a main or side, this salad shines on any table.
Ingredients You’ll Need:
- For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 green bell pepper, sliced
- 1 red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup vegan feta cheese, cubed
- 2 tbsp fresh parsley, chopped
- For the Dressing:
- 4 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper, to taste
How to Make Vegan Greek Salad:
Step-by-Step Instructions:
Step 1: Prep the Vegetables
Start by washing all your vegetables thoroughly. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Cut the green bell pepper into bite-sized slices. Place everything into a large salad bowl.
Step 2: Add the Olives and Vegan Feta
Scatter the Kalamata olives and vegan feta cheese over the vegetables. The feta adds a creamy, tangy element that perfectly complements the crisp veggies.
Step 3: Make the Dressing
In a small bowl or jar, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk or shake well until fully combined.
Step 4: Toss the Salad
Pour the dressing over the salad and toss gently to ensure everything is evenly coated. Be careful not to break up the vegan feta cubes.
Step 5: Garnish and Serve
Finish with a sprinkle of fresh parsley for added color and flavor. Serve immediately for the freshest taste.
Helpful Tips:
- Use Fresh Ingredients: The quality of the vegetables makes a huge difference in the flavor. Opt for ripe, in-season produce.
- Chill Before Serving: If you have time, let the salad sit in the fridge for 10–15 minutes to enhance the flavors.
- Customize Your Veggies: Feel free to add or swap vegetables, such as adding avocados or replacing bell peppers with roasted red peppers.
- Vegan Feta Options: There are plenty of great vegan feta brands available, or you can make your own with tofu and seasonings.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Greek, Mediterranean
- Diet: Vegan
Notes:
- For extra protein, consider adding chickpeas or grilled tofu.
- This salad pairs beautifully with pita bread or a bowl of hummus on the side.
Nutritional Information (Per Serving):
- Calories: ~150
- Protein: 3g
- Fat: 11g
- Carbohydrates: 10g
- Fiber: 3g
Frequently Asked Questions:
1. Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing separately up to a day in advance. Combine them just before serving to keep the salad fresh and crisp.
2. What can I use instead of vegan feta?
You can substitute vegan feta with marinated tofu cubes or omit it entirely for a lighter salad.
3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. However, the salad is best enjoyed fresh to preserve the texture of the vegetables.
Storage Instructions:
- Refrigerator: Store in an airtight container for up to 2 days. The dressing may make the vegetables slightly soft over time.
- Freezer: Not recommended, as the fresh vegetables and vegan feta do not freeze well.
Related Recipes:
If you enjoyed this Vegan Greek Salad, you’ll love these other Mediterranean-inspired dishes:
Conclusion:
This Vegan Greek Salad is a celebration of fresh, wholesome ingredients brought together in a simple yet incredibly flavorful dish. It’s a recipe you’ll come back to time and time again, whether you’re hosting friends or enjoying a quiet dinner at home. Give it a try and bring a taste of the Mediterranean to your table!
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Vegan Greek Salad: A Mediterranean Delight
Description
Greek salad is a timeless classic, celebrated for its vibrant colors, fresh flavors, and nourishing ingredients. This vegan twist on the traditional recipe retains all the iconic elements of a Greek salad but swaps in plant-based alternatives for a completely cruelty-free dish. Perfect for summer gatherings, a light lunch, or a side dish, this salad transports you straight to the sun-drenched shores of the Mediterranean.
Imagine biting into juicy tomatoes, crisp cucumbers, and briny olives, all brought together with creamy vegan feta and a zesty dressing. Whether you’re reminiscing about a Greek getaway or simply looking to brighten your meal, this salad is the perfect choice
Ingredients
- For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 green bell pepper, sliced
- 1 red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup vegan feta cheese, cubed
- 2 tbsp fresh parsley, chopped
- For the Dressing:
- 4 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp garlic powder
- Salt and pepper, to taste
Instructions
Step 1: Prep the Vegetables
Start by washing all your vegetables thoroughly. Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Cut the green bell pepper into bite-sized slices. Place everything into a large salad bowl.
Step 2: Add the Olives and Vegan Feta
Scatter the Kalamata olives and vegan feta cheese over the vegetables. The feta adds a creamy, tangy element that perfectly complements the crisp veggies.
Step 3: Make the Dressing
In a small bowl or jar, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk or shake well until fully combined.
Step 4: Toss the Salad
Pour the dressing over the salad and toss gently to ensure everything is evenly coated. Be careful not to break up the vegan feta cubes.
Step 5: Garnish and Serve
Finish with a sprinkle of fresh parsley for added color and flavor. Serve immediately for the freshest taste.
Helpful Tips:
- Use Fresh Ingredients: The quality of the vegetables makes a huge difference in the flavor. Opt for ripe, in-season produce.
- Chill Before Serving: If you have time, let the salad sit in the fridge for 10–15 minutes to enhance the flavors.
- Customize Your Veggies: Feel free to add or swap vegetables, such as adding avocados or replacing bell peppers with roasted red peppers.
- Vegan Feta Options: There are plenty of great vegan feta brands available, or you can make your own with tofu and seasonings.
Notes
- For extra protein, consider adding chickpeas or grilled tofu.
- This salad pairs beautifully with pita bread or a bowl of hummus on the side.
