Craving a salad that tastes like summer in every bite? Greek salad is a classic for a reason, and this vegan version keeps the bold flavours, crisp textures, and sunny charm, without dairy. It is quick to make, light yet satisfying, and perfect for warm days or speedy lunches.
This recipe brings together juicy tomatoes, cool cucumbers, peppery onions, briny olives, and a creamy vegan feta substitute. The result is a bowl full of colour and crunch. It suits meal prep, supports a balanced diet, and uses everyday ingredients.
Before cooking, read up on food safety for people & pets. Just bin onion and citrus scraps, as acids could harm compost creatures.
Gather Your Authentic Ingredients
For 4 servings:
- Tomatoes, 4 medium: Ripe and firm, for sweetness and juice that tie the salad together.
- Cucumber, 1 large: Hydrating crunch, keeps the salad fresh and light.
- Red onion, 1 small: Sharp bite and colour; soak to soften the flavour.
- Green pepper, 1 medium: Classic crispness and slight bitterness that balances the sweet tomatoes.
- Kalamata olives, 80 g, pitted: Briny depth, the savoury kick that makes it taste Greek.
- Vegan feta, 150 g: Make your own (above) or choose Kinda Greek-style cheese
Dressing:
- Olive oil, 4 tbsp: Rich body and shine.
- Red wine vinegar, 2 tbsp: Clean acidity that brightens the vegetables.
- Garlic, 1 clove, crushed: Subtle heat and aroma.
- Dried oregano, 1 tsp: The essential Mediterranean note.
- Sea salt, 1 tsp, plus more to taste
- Black pepper, ½ tsp, freshly ground
Optional extras:
- Fresh parsley or dill, a small handful: Herbal lift.
- Lemon juice, 1 tbsp: Extra tang if desired.
Substitutions:
- No green pepper? Use yellow or red for a sweeter profile. In a pinch, use thin slices of raw aubergine, salted and rinsed, for a firm bite, though pepper is traditional.
- No Kalamata olives? Use good quality pitted black or Greek-style olives.
- No red onion? Use white onion or spring onions for a milder taste.
- No feta? Just use cubed vegan cheddar from local stores.
Why these ingredients matter:
- Tomatoes and cucumbers provide juiciness and cooling crunch.
- Pepper and onion add texture and bite, key for structure.
- Olives and vegan feta bring salt, fat, and tang, which mimic the savoury notes of the original.
- Fresh, seasonal produce lifts every part of the dish. Buy firm cucumbers, heavy tomatoes, and glossy peppers for best results.
Selecting Vegetables and Olives
- Tomatoes: Choose ones that feel heavy for their size, with a slight give and deep colour. Avoid mealy or pale fruit.
- Cucumbers: Look for firm, unblemished skin. Avoid soft spots.
- Peppers: Pick firm, shiny peppers with tight skin and a fresh stem.
- Olives: Kalamata or Greek black olives work best. Use pitted to make serving easy.
- Prep: Wash and dry all produce well. Damp vegetables water down the dressing. Plan for 1 medium tomato per person and a quarter of a cucumber per person.
These simple choices form a strong salad base, with no animal products needed.
Creating a Creamy Vegan Feta Substitute
Quick tofu feta, ready in 5 minutes:
- 200 g firm tofu, pressed for 5 minutes between kitchen towels
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp sea salt
- Black pepper, to taste
Method: Crumble or cube the pressed tofu. Toss with lemon juice, olive oil, oregano, salt, and pepper. Let it sit while you prep the vegetables. It will soften at the edges and take on a bright, tangy flavour, close to classic feta. For extra depth, marinate for 30 minutes.
Prefer shop-bought? Choose a Greek-style vegan block that crumbles. The goal is tangy, salty, and a little creamy. This adds protein and that familiar finish.
Assemble Your Vegan Greek Salad
Tools: sharp knife, chopping board, large mixing bowl, small bowl or jar for dressing, salad servers.
Time: under 20 minutes.
- Chop the vegetables. Quarter the tomatoes, slice the cucumber thinly, dice the red onion, and slice the green pepper into short strips. See notes below for even cuts.
- Make the dressing. Whisk olive oil, red wine vinegar, crushed garlic, oregano, salt, and pepper until glossy and slightly thick.
- Combine the base. Add tomatoes, cucumber, pepper, onion, and olives to a large bowl.
- Add vegan feta. Crumble or cube and scatter over the vegetables.
- Dress and toss. Pour on the dressing, then gently toss to coat. Taste and adjust seasoning.
- Rest for flavour. Let the salad sit for 5 to 10 minutes so the tomatoes release juices that blend with the dressing.
- Serve at once. Keep the texture crisp by dressing just before serving.
Common pitfalls and fixes:
- Over-chopping onions: If they taste too strong, soak the diced onion in cold water for 10 minutes, then drain and pat dry.
- Soggy salad: Dry vegetables well, and add dressing at the last moment.
- Flat flavour: Add a pinch more salt, a squeeze of lemon, or a few extra olives for contrast.
Visuals help. Capture each step, from chopped produce to final toss, to guide new cooks.
Chopping and Preparing the Vegetables
- Tomatoes: Cut into quarters or sixths, depending on size, so each piece holds shape.
- Cucumber: Slice thinly into half-moons. Peel if the skin is thick or bitter.
- Onion: Dice small for better distribution. Soak briefly if you prefer a mild taste.
- Pepper: Slice into short, thin strips for easy bites.
Uniform cuts help every forkful taste balanced and look bright.
Mixing the Tangy Greek Dressing
Combine in a small bowl:
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
- 1 tsp dried oregano
- Pinch of sea salt
- Grind of black pepper
Whisk until the mixture looks slightly opaque and smooth. For more acidity, add a little vinegar or lemon juice. For a smoother finish, add a pinch of sugar or a drizzle of agave. Oregano gives the classic flavour, so do not skip it.
Serve and Enjoy Your Vegan Greek Salad
Serve this salad as a light main or a bold side. It pairs well with warm pita, hummus, grilled courgettes, or roasted potatoes. It also sits nicely next to baked tofu, seared mushrooms, or a simple chickpea dish.
Smart additions:
- Add chickpeas for more protein.
- Sprinkle fresh parsley or dill for fragrance.
- Finish with a few capers for extra brine.
Storage:
- Best eaten fresh, when the vegetables still crunch.
- Refrigerate leftovers in an airtight container for up to 2 days. The tomatoes will release more juice, which tastes lovely as a dressing base the next day.
Approximate nutrition per serving:
- Calories: 150
- Key vitamins: high in vitamins A and C
- Extras: fibre from vegetables, healthy fats from olive oil
This salad supports a balanced diet, with bright flavours that invite repeat servings.
Storage and Make-Ahead Tips
- Prep vegetables up to 24 hours ahead. Keep them dry and chilled in separate containers.
- Store olives and tofu feta in their own small tubs. The tofu tastes better after a short marinate.
- Mix the dressing and keep it in a jar. Shake before use.
- Dress the salad just before serving to keep it crisp.
These steps make weekday lunches faster and keep texture on point.
Healthy Variations to Try
- Heat: Sprinkle chilli flakes for a gentle kick.
- Herb burst: Use fresh oregano leaves instead of dried for a softer aroma.
- Citrus twist: Add lemon zest for extra brightness, while keeping it classic.
Each variation stays true to Greek flavours while keeping the salad simple, vegan, and fresh.
