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–+ servings
Vegan greek salad in a white bowl.
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5 from 3 votes

Vegan Greek Salad

Bursting with Mediterranean charm, this Vegan Greek Salad offers a delightful combination of crisp vegetables, tangy olives, creamy vegan feta cheese, and a harmonious blend of herbs and spices.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Greek
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 171kcal
Author: Alison Corey

Ingredients

  • 1 head romaine lettuce
  • ½ English cucumber sliced
  • 2 tomatoes diced
  • ½ red onion thinly sliced
  • ½ cup vegan feta diced
  • ½ cup kalamata olives seeds removed
  • 1 cup beets cut into quarters

Vinaigrette

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic minced
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Wash and dry all of the vegetables. Chop the lettuce, cut the cucumber into slices, and then cut in half, dice the tomatoes, and thinly slice the onion.
  • Whisk together the olive oil, red wine vinegar, minced garlic, salt, pepper, and oregano in a separate bowl.
  • Add lettuce, cucumber, tomatoes, and onion in a large salad bowl. Drizzle the dressing over the top, and toss until evenly coated.
  • Top the salad with diced vegan feta, chopped beets, and kalamata olives. Serve and enjoy!

Notes

Tips for Making Vegan Greek Salad
    • Cut the ingredients into bite-sized pieces: Chop the tomatoes, cucumbers, peppers, and onions into small, uniform pieces to ensure each bite is balanced and easy to eat.
    • Sprinkle a pinch of dried oregano on the salad to enhance the flavors and provide an aromatic touch.
    • Toss the salad with the dressing just before serving to keep the ingredients fresh and crisp. This prevents wilting and ensures the flavors are evenly distributed.
    • Serve the Greek salad with fresh lemon wedges on the side. Squeezing lemon juice over the salad just before eating adds a bright, citrusy touch.
    • Add canned chickpeas, drained and rinsed for a heartier salad.
    • Store the salad and the vinaigrette separately. The salad will last 1-2 days in the refrigerator if its not dressed. The dressing will last for 1-2 weeks.

Nutrition

Calories: 171kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 396mg | Potassium: 493mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9510IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 2mg