Description
This vibrant Vegan Greek Salad is packed with juicy tomatoes, crisp cucumbers, tangy olives, and creamy dairy-free feta tossed in a zesty herb dressing. It’s fresh, light, and full of Mediterranean flavor—perfect for a quick lunch or side dish!
Ingredients
Scale
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 green bell pepper, sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup vegan feta cheese, cubed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
In a large bowl, combine cucumber, cherry tomatoes, red onion, bell pepper, and olives.
Add the vegan feta cubes on top.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and gently toss until well combined.
Let it sit for 5–10 minutes before serving to allow flavors to meld.
Notes
- Add fresh herbs like parsley or mint for extra brightness.
- Great as a side for grilled dishes or stuffed pitas.
- Store leftovers in the fridge for up to 2 days, but leave the dressing off until serving to keep vegetables crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean