Easy Vegan Greek Salad with Homemade Dressing
A fresh, crunchy, and flavorful Vegan Greek Salad made with classic ingredients like cucumber, cherry tomatoes, bell pepper, red onion, Kalamata olives, and vegan feta. Tossed with a simple tangy Greek dressing, it’s the perfect summer side or light meal.
Ingredients
¼ cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried oregano, plus more for garnish
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1 English cucumber, 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 cheese, cubed
½ cup pitted Kalamata olives
¼ red onion, thinly sliced
Instructions
- In a jar or bowl, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper to make the dressing. Set aside or refrigerate for up to 3 days.
- Prepare the cucumber by slicing lengthwise, removing the seeds with a spoon, and slicing thickly.
- Chop the bell pepper into 1-inch pieces, halve the cherry tomatoes, cube the vegan feta, and thinly slice the red onion.
- Add all chopped vegetables and vegan feta to a large mixing bowl.
- Drizzle with the dressing to taste and toss gently to coat evenly.
- Garnish with extra oregano, salt, and pepper as desired. Serve immediately or refrigerate for up to 2 hours before serving to marinate.
Notes
- For a heartier salad, add 1–2 cups of cooked chickpeas.
- Store-bought vegan feta such as Violife works well if homemade isn’t available.
- To avoid sogginess, always remove seeds from the cucumber.
- This salad is best served fresh but can marinate for up to 2 hours in the fridge for enhanced flavor.
