Best Vegan Greek Salad
This Vegan Greek Salad is a fresh and flavourful Mediterranean-inspired dish made with crisp cucumbers, juicy tomatoes, crunchy red onions, bell peppers, romaine lettuce, Kalamata olives, and vegan feta. Tossed in a bright lemon and olive oil dressing, it's a healthy, easy-to-make salad that's perfect as a light meal, side dish, or summer favourite.
Ingredients
Salad
- 4 cups Romaine lettuce chopped
- 1 ½ cups Tomatoes grape or Roma
- 1 large Cucumber chopped
- ½ Green pepper chopped
- ½ Red pepper chopped
- ½ Red onion chopped
- ½ cup Kalamata olives chopped or sliced
- 1 cup Plant-based feta storebought or homemade
Dressing
- 2 Lemons freshly squeezed
- 3 tbsp Olive oil
- 1 tsp Dried oregano
- Salt & pepper to taste
Instructions
Chop Veggies
- Wash and chop all your veggies into bite-sized pieces. Add them to a large bowl.
Make Dressing
- In a small bowl, mix lemon juice, olive oil, oregano, and salt and pepper.
Toss Salad
- Add the vegan feta and dressing to the salad, then toss well.Best served fresh.
Notes
- Storage: this salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid as they sit.
- Meal Prep: prepare the vegetables and dressing separately and combine them just before serving to maintain maximum freshness and crunch.
- Summer Dish: because cucumbers and romaine lettuce have a high water content, this salad is especially refreshing during warmer months and makes an excellent side dish for picnics, barbecues, and summer gatherings.
- Vegan Feta: vegan feta adds a creamy, salty element that complements the crisp vegetables. Store-bought vegan feta or homemade cashew feta both work well.
- Olives: Kalamata olives add a traditional Greek-inspired taste and provide heart-healthy monounsaturated fats. If desired, you can substitute other olives, but the flavour profile will be different.
- Raw Onions: if you're sensitive to the sharp flavour of raw red onion, soak the sliced onions in cold water for 10–15 minutes before adding them to the salad. This helps mellow their bite while maintaining their crunch.