Name: Vegan Greek Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 English cucumber; 300g / 10.5 oz good quality tomatoes (large or cherry); 1 green/red bell pepper; 1 medium red onion; 15 kalamata olives; 200g / 7oz block vegan feta; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp lemon juice; 1 garlic clove, minced; 1 tsp dried oregano; 1/4 tsp dijon mustard; 1/4 tsp maple syrup; 1/4 tsp salt; Cracked black pepper

There’s nothing like a bowl of Vegan Greek Salad to brighten up your table, whether it’s a midweek lunch or the centerpiece of a sunny picnic. This plant-based version keeps all the beloved flavors of the classic Greek salad — juicy tomatoes, crisp cucumber, bell pepper, red onion, briny kalamata olives, and creamy vegan feta — tossed in a zippy vinaigrette that might just have you licking your plate. Every ingredient brings something to the party, creating a colorful, crunchy, and absolutely irresistible dish that’s sure to be a fast favorite in your kitchen.

Ingredients You’ll Need

The beauty of Vegan Greek Salad lies in its simplicity. Each ingredient has a chance to shine, and together they create a balanced harmony of textures and tastes you’ll love. Here’s what you’ll need and why you shouldn’t skip a thing:

English cucumber: Its mild, refreshing crunch is essential — peel in stripes for a classic look or leave the skin for extra fiber.
Good quality tomatoes (300g/10.5oz): Ripe, red tomatoes provide juicy sweetness that sits at the heart of this salad.
Green or red bell pepper: Adds a satisfying slight bitterness and extra pop of color.
Red onion (medium): Sliced thin, it brings just the right amount of sharpness and bite.
Kalamata olives (15): Their deep, tangy flavor gives the salad signature Mediterranean flair — leave them whole or halve for mingling.
Vegan feta (200g/7oz block): Cubed and ready to mimic the rich, creamy tang of the traditional cheese — Violife Greek White works wonders here.
Extra virgin olive oil (3 tbsp): Sets the base for a luscious, full-bodied dressing.
Red wine vinegar (1 tbsp): Brings gentle acidity that wakes up all the flavors.
Lemon juice (1 tbsp): Freshens things up and gives the salad balance.
Garlic clove, minced (1): Delivers a subtle, aromatic kick to the dressing.
Dried oregano (1 tsp + extra): Classic Greek herb flavor that ties everything together; a sprinkle on top is a must.
Dijon mustard (1/4 tsp): Helps emulsify the dressing and adds delightful depth.
Maple syrup (1/4 tsp): Just a drop of sweetness to round out the sharp edges.
Salt (1/4 tsp): Enhances all those fresh flavors.
Cracked black pepper: To taste — adds a little warmth and finish.

How to Make Vegan Greek Salad

Step 1: Prep the Cucumber

Start by washing your English cucumber. For that unmistakable Greek salad look, peel the skin in alternating stripes or peel it entirely if you prefer. Slice the cucumber in half lengthwise, then cut each half into thick, half-moons. This shape catches the dressing beautifully and gives you that perfect crunch in every bite.

Step 2: Chop the Tomatoes

Whether you choose juicy cherry tomatoes or big, ripe classics, make sure they’re loaded with flavor and full of color. Cut larger tomatoes into wedges or halve the small ones. The goal is to keep the pieces bite-sized, letting tomato juice mingle with the dressing as it sits.

Step 3: Dice the Bell Pepper and Slice the Onion

Grab a crisp bell pepper (green or red, whatever you’re craving) and chop it into chunky bites. Next, thinly slice a red onion — the thinner, the better — to keep every forkful balanced and to avoid too strong a bite. Kalamata olives can go in whole for bursts of briny flavor or sliced if you want that flavor to spread throughout the Vegan Greek Salad.

Step 4: Cube the Vegan Feta

Take your vegan feta block and cut it into strips, then into cubes. The bigger the cubes, the chunkier and more satisfying each bite; the smaller, the more evenly they’ll distribute. Either way, vegan feta is what makes this salad feel indulgent — don’t skimp on it!

Step 5: Combine Salad Ingredients

Place the cucumber, tomatoes, bell pepper, red onion, olives, and vegan feta into a large mixing bowl. This is where all those beautiful colors and textures come together to begin their delicious mingling.

Step 6: Whisk the Dressing

In a small bowl, whisk together your extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, maple syrup, salt, and cracked black pepper. A vigorous whisk helps the oil and acids unite, so your Vegan Greek Salad will be coated in flavor with every toss.

Step 7: Toss and Finish

Pour the dressing over your waiting salad ingredients. Using salad tongs, gently toss everything until the cubes of vegan feta, veggies, and olives are evenly coated. For an authentic Greek touch, sprinkle a pinch more dried oregano on top before serving. Dig in immediately for the freshest burst, or let it rest briefly for the flavors to combine.

How to Serve Vegan Greek Salad

Garnishes

A little extra love goes a long way. Top your Vegan Greek Salad with another sprinkle of dried oregano or freshly cracked black pepper for a visual and aromatic boost. A handful of chopped fresh parsley or dill adds more color and a herbal lift if you happen to have some on hand.

Side Dishes

This salad is a star on its own but absolutely sings with the right partners. Serve alongside warm pita bread, homemade hummus, or a herby quinoa pilaf. For a heartier spread, pair it with falafel or roasted chickpeas. The briny, creamy, and crisp notes of Vegan Greek Salad complement just about any Mediterranean-inspired dish.

Creative Ways to Present

Try threading the ingredients onto skewers for a picnic-friendly presentation, layering the salad in jars for meal prep, or stuffing into whole wheat pitas for a hand-held lunch on the go. However you choose, showcasing those vibrant colors is half the fun!

Make Ahead and Storage

Storing Leftovers

If you wind up with extra Vegan Greek Salad (lucky you!), store it in an airtight container and pop it in the fridge. It will keep well for 2-3 days. The flavors continue to deepen as it sits, though the veggies may shed a bit of liquid over time.

Freezing

Vegan Greek Salad is all about fresh crunch, so freezing is not recommended. The vegetables and vegan feta just don’t hold up to freezing and thawing — they lose their bite and the salad becomes watery. Stick to refrigerating for short-term storage.

Reheating

No need to reheat! This salad is best enjoyed chilled or at room temperature. If the salad has been stored, just give it a quick toss before serving to re-coat the veggies in that luscious dressing.

FAQs

Can I use a different vegan cheese instead of vegan feta?

Absolutely! While vegan feta gives the most authentic flavor, you can use a soft vegan cheese or even marinated tofu cubes in a pinch. Just remember, the creamy tang of vegan feta is part of what makes this Vegan Greek Salad such a treat.

How can I mellow the flavor of raw red onion?

If raw onion is a bit harsh for your taste, soak the sliced onion in cold water for 10 minutes before adding to the salad. This simple trick takes away some of the sharpness but keeps the crunch and gorgeous color.

Is it okay to make Vegan Greek Salad ahead of time?

You can prep most of the components in advance — just keep the dressing separate until you’re ready to eat. This keeps the veggies from softening and ensures maximum crunch when you’re ready to serve.

What kind of tomatoes work best?

Any ripe red tomato will do, but cherry or grape tomatoes hold their shape best and are less watery. Whichever type you use, make sure they’re as flavorful and juicy as possible for the best Vegan Greek Salad experience.

Can I add extra veggies or greens?

Definitely! Feel free to toss in sliced radishes, crisp romaine lettuce, or even peppery arugula for extra color and pizazz. The classic base is hard to beat, but you can always personalize your Vegan Greek Salad to fit your mood or what’s in your fridge.

Final Thoughts

There’s so much to love about making and sharing a big bowl of Vegan Greek Salad. It’s the kind of recipe that brings people together, delivers plenty of flavor, and makes every meal a little more joyful. Give it a try and discover how simple and satisfying plant-based eating can be — your friends and your taste buds will thank you!