Vegan Greek Salad Recipe
This vibrant Vegan Greek Salad is a fresh, colourful and delicious Mediterranean-inspired dish made with juicy tomatoes, crisp cucumber, crunchy peppers, red onion, Kalamata olives and creamy vegan feta. Tossed in a zesty homemade Greek dressing with lemon, garlic and oregano, it is quick, healthy and perfect for lunch, picnics, family meals or as a refreshing side dish.
Equipment
- 1 Sharp Chef’s Knife
- 1 Large Chopping Board:
- 1 Large Salad Bowl –
- 1 Small Mixing Bowl
- 1 Small Whisk:
- 1 Salad Tongs –
- 1 Kitchen paper or clean tea towel
Ingredients
For The Salad
- 1 English cucumber
- 300 g good-quality tomatoes
- 1 bell pepper
- 1 medium red onion
- 15 Kalamata olives - pitted
- 200 g vegan feta
For The Greek Dressing
- 3 tablespoons olive oil - extra-virgin
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove - finely minced
- 1 teaspoon dried oregano
- ¼ teaspoon Dijon mustard
- ¼ teaspoon maple syrup
- ¼ teaspoon salt
- Cracked black pepper - to taste
Instructions
Step 1: Prepare The Cucumber
- Wash and dry the cucumber thoroughly.
- Peel alternate strips of skin for a striped appearance, or leave it completely unpeeled.
- Slice the cucumber lengthways, then cut it into medium half-moon pieces.
- Transfer to a large salad bowl.
Step 2: Prepare The Tomatoes
- Wash and dry the tomatoes thoroughly.
- Cut large tomatoes into chunky wedges or halve smaller tomatoes.
- Add them to the bowl with the cucumber.
- Keep the pieces reasonably large to help prevent the salad from becoming watery.
Step 3: Prepare The Pepper And Onion
- Wash the bell pepper, remove the stalk and seeds, then cut it into bite-sized pieces.
- Peel the red onion and slice it thinly.
- Add both to the salad bowl and gently combine.
Step 4: Add The Kalamata Olives
- Make sure the olives are pitted.
- Halve them for an even distribution of flavour, or leave some whole for a more rustic presentation.
- Add them to the vegetables.
Step 5: Add The Vegan Feta
- Remove the vegan feta from its packaging and pat dry if necessary.
- Cut it into generous cubes or tear it into chunky pieces.
- Add it gently to the bowl.
- Avoid vigorous mixing to prevent the feta from breaking apart.
Step 6: Make The Greek Dressing
- Add the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, maple syrup and dried oregano to a small bowl.
- Season with salt and cracked black pepper.
- Whisk for 30–45 seconds until well combined.
- Taste and adjust the seasoning if necessary.
Step 7: Dress The Salad
- Pour the dressing gradually over the vegetables.
- Use salad tongs to gently fold everything together.
- Toss only until the dressing lightly coats the ingredients.
- Avoid aggressive mixing, which can crush the tomatoes and vegan feta.
Step 8: Finish And Serve
- Taste the salad and adjust the oregano, salt or black pepper if needed.
- Allow it to rest for approximately 5 minutes so the flavours can mingle.
- Serve immediately while the vegetables remain crisp.
Notes
- 🥒 Use Fresh Vegetables: Choose firm cucumbers, ripe tomatoes and crisp peppers for the best flavour, colour and crunch.
- 🧀 Choose Good Vegan Feta: A firm vegan feta holds its shape better and adds a creamy, savoury contrast to the fresh vegetables.
- 🫒 Use Kalamata Olives: Their rich, briny flavour gives the salad its distinctive Mediterranean character.
- 🍋 Make the Dressing Fresh: Fresh lemon juice, garlic, oregano and extra virgin olive oil create the brightest and most flavourful dressing.
- 🧂 Season Carefully: Taste before adding extra salt because Kalamata olives and vegan feta can already be quite salty.
- 🥗 Dress Before Serving: For the best crunch and freshness, add the dressing shortly before serving and gently fold everything together.
- 🌿 Add Fresh Herbs: Fresh oregano, parsley or mint can be added for extra colour, aroma and Mediterranean flavour.
- 🧊 Store Separately: If preparing ahead, keep the dressing separate from the vegetables to prevent the salad from becoming watery or soft.