Easy Vegan Greek Salad with Homemade Dressing

This vibrant and refreshing vegan Greek salad brings together summer’s finest produce in a medley of crunchy cucumber, juicy tomatoes, sweet bell pepper, briny olives, and creamy vegan feta. With just six main ingredients and a simple homemade dressing, it’s an easy, flavorful dish you’ll return to again and again.

Why You’ll Love This Recipe

• It takes just 15 minutes from start to finish

• Uses fresh, crunchy vegetables and a tangy vinaigrette

• Completely vegan and dairy-free

• Easily adaptable — add chickpeas for a heartier dish

• Perfect as a side dish or light main

• Great for make-ahead prep and marinating in the fridge

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Greek Dressing:

• ¼ cup olive oil

• 3 tablespoons red wine vinegar

• 1 garlic clove, minced or pressed

• 1 teaspoon dried oregano (plus more for garnish)

• ½ teaspoon Dijon mustard

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Greek Salad:

• 1 English cucumber, cut lengthwise, seeded, and thickly sliced

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

• 1 pint cherry or grape tomatoes, halved

• 7 oz vegan feta (homemade or store-bought), cut into ½-inch cubes

• ½ cup pitted Kalamata olives

• ¼ red onion, thinly sliced

Directions

1. Make the dressing: Combine olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk or shake well to combine.

2. Prep the cucumber: Slice the cucumber in half lengthwise and use a spoon to scrape out the seeds to avoid sogginess.

3. Chop veggies: Cut the bell pepper into 1-inch pieces, halve the tomatoes, cube the vegan feta, and thinly slice the red onion.

4. Assemble the salad: In a large bowl, combine cucumber, bell pepper, tomatoes, vegan feta, olives, and red onion.

5. Dress and toss: Drizzle with the dressing to taste and toss gently to combine. Garnish with extra oregano, salt, and pepper if desired.

6. Serve immediately, or cover and let it marinate in the fridge for up to 2 hours for more developed flavor.

Servings and timing

• Serves: 6

• Preparation time: 15 minutes

• Total time: 15 minutes

Variations

• Make it a meal: Add 1 to 2 cups of cooked chickpeas for a protein boost

• Nut-free version: Use tofu feta or a nut-free store-bought vegan cheese

• Pasta salad twist: Add cooked pasta like bow ties or orzo to transform it into a hearty pasta salad

• Add artichokes: Toss in marinated artichoke hearts for a tangy Mediterranean kick

• Extra crunch: Include chopped celery or raw zucchini for added texture

• Alternate vinegars: If red wine vinegar isn’t available, use apple cider or white balsamic vinegar

Storage / Reheating

• Refrigerator: Store in an airtight container for up to 2 days. The salad tastes even better after marinating for a couple of hours.

• Freezer: Not suitable for freezing due to the fresh ingredients

• Make-ahead tip: Prep the dressing and chopped veggies in advance, but combine just before serving for the best texture

FAQs

Can I use store-bought vegan feta?

Yes! Store-bought vegan feta like Violife works great. Homemade vegan feta adds extra flavor, but both are excellent options.

What’s the best way to keep the salad from getting soggy?

Remove the seeds from the cucumber before slicing. Also, don’t overdress — add the dressing just before serving or marinate briefly.

Can I make this nut-free?

Absolutely. Use a nut-free vegan feta or try a tofu-based feta alternative.

What if I don’t have red wine vinegar?

You can substitute apple cider vinegar or white balsamic vinegar with slightly different flavor results.

Can I prepare this salad in advance?

Yes! It can be made a few hours ahead and stored in the fridge. Add the dressing closer to serving time for the best crunch.

Is lettuce needed in Greek salad?

No — traditional Greek salad doesn’t contain lettuce. The base is typically cucumber, tomatoes, onion, olives, and feta.

How do I make it more filling for a main dish?

Add chickpeas, cooked pasta, or even grilled tofu to make it more substantial.

Can I use a different type of olives?

Kalamata olives are classic, but black olives or green olives can work if preferred.

How long will the dressing keep?

The dressing can be stored in the fridge for up to 3 days. Shake or whisk before using again.

Can I add herbs or greens to this salad?

Sure! Fresh parsley, basil, or baby arugula can be delicious additions.

Conclusion

This vegan Greek salad is proof that simple ingredients can deliver incredible flavor. With crisp veggies, savory olives, and tangy vegan feta all brought together by a bold, garlicky dressing — it’s a dish that’s as easy to love as it is to make. Whether served as a side or a main with added protein, it’s sure to become a go-to in your summer recipe rotation.