Name: Vegan Greek Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6
Cuisine: Greek
Ingredients: 6 cups Romaine Lettuce (Chopped)*; 1 Medium Red Bell Pepper (Sliced); 1/2 Small Red Onion (Sliced); 1 cup Cherry Tomatoes (Sliced); 2 cups Sliced Cucumber*; 1 cup Kalamata Olives (Pitted); Homemade Vinaigrette; Vegan Feta Cheese*

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Easy and delicious vegan Greek salad packed with crunchy veggies and olives and topped with homemade vegan feta and a flavor packed vinaigrette.

This vegan Greek salad has everything going for it. It’s not your standard boring salad fare, this is literally bursting with flavor.

You will definitely want to have seconds of this salad and possibly thirds too! It’s the perfect side dish that’s so good you’ll barely have space for your mains!

It’s light and refreshing and a perfect blend of delicious veggies: romaine lettuce, red bell pepper, red onion, cherry tomatoes, cucumber and kalamata olives. And of course, let’s not forget the vegan feta or the divinely delicious but simple vinaigrette.

If you love the flavor of this salad, then you’ll definitely love our vegan kale salad too!

How To Make Vegan Greek Salad

The easy part is of course just chopping up all those fresh veggies for your Greek salad.

We start off with chopped romaine lettuce. We used two small heads of lettuce, which was 6 cups chopped.
Add your chopped red bell pepper.
Sliced red onion is a great flavor match to this salad.
Cherry tomatoes come next and they are sliced into halves.
Then we add sliced cucumber;
And then comes the kalamata olives – pitted. Make sure that there are no pits left behind in the olives, even if you buy them ready pitted, sometimes there might be a pit left behind that could be a nasty surprise on someones teeth!
Toss everything up and then pour over the simple vinaigrette and toss again before adding your vegan feta.

Pro Tips for the Best Vegan Greek Salad

We used homemade vegan feta cheese. This feta is totally divine and rivals the ‘real’ thing! Seriously. But you are of course welcome to save time and use a store-bought vegan feta cheese.

We made a simple homemade vinaigrette to pour over the top of this. It’s so quick to make and a simple mix of olive oil, red wine vinegar (or you can sub another vinegar), lemon juice, crushed garlic, oregano, sea salt and black pepper. It takes minutes to make so it’s a ‘might as well’ make your own kind of situation. But again, you can use a store-bought option if you prefer.

Kalamata olives are divine in a Greek salad but you can also switch this for black olives or even green olives if you prefer.

Can You Make Vegan Greek Salad In Advance?

You can make it a few hours in advance but not longer than that. The flavors do blend wonderfully with this salad so if eaten within a few hours, it’s going to be delicious, but it’s still fresh food, so it’s not something I would plan on making too far in advance.

How Long Does Greek Salad Last?

It will last for up to two days in the fridge, but it’s going to be at its best on the day it’s made.

You will love this Vegan Greek Salad! It is:

Veggie Packed
Flavor Packed
Simple
Refreshing
A perfect side

Keep leftovers in the fridge and enjoy within two days.

More Vegan Salads!

So let us know what you think of this vegan Greek salad in the comments and please rate the recipe too! Thanks.

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Vegan Greek Salad

★★★★★

5 from 1 reviews

Author: Alison Andrews
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4-6

Print Recipe

Description

Easy and delicious vegan Greek salad packed with crunchy veggies and olives and topped with homemade vegan feta and a flavor packed vinaigrette.

Ingredients

6 cups Romaine Lettuce (Chopped)*
1 Medium Red Bell Pepper (Sliced)
1/2 Small Red Onion (Sliced)
1 cup Cherry Tomatoes (Sliced)
2 cups Sliced Cucumber*
1 cup Kalamata Olives (Pitted)

For Serving:

Instructions

Add the chopped romaine lettuce to the mixing bowl, then add the sliced red bell pepper, sliced red onion, sliced cherry tomatoes, sliced cucumber and kalamata olives.
Toss everything up together and then pour over the vinaigrette and toss again before adding your vegan feta.
Serve right away. Keep leftovers covered in the fridge and enjoy within a couple of days.

Notes

*This is roughly 2 small heads of romaine lettuce, chopped.

*This is roughly half a large English Cucumber.

*We used about half the batch of our vegan feta cheese on this salad. But you can really use as much or as little as you want. And of course you don’t have to make the vegan feta from scratch, you can use a store-bought variety if you prefer.

*Nutritional information does not include the vegan feta or the vinaigrette as the nutritional information for them can be found on those recipes.