Vegan Greek Salad: Crisp, Bright Mediterranean Flavor Without Dairy

1) Make vegan feta (optional but recommended)

Tofu feta (Option A)

1. Press tofu to remove excess water, then cut into small cubes.
2. In a container, whisk olive oil, lemon juice, vinegar, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Add tofu cubes and gently toss to coat.
4. Marinate at least 30 minutes (best: 2–12 hours in the fridge).

Quick crumble (Option B)

1. Stir vegan yogurt (or cashew cream) with lemon juice, nutritional yeast, salt, and oregano.
2. Chill 10 minutes to thicken slightly, then dollop or drizzle on the salad.

2) Make the dressing

1. In a small jar, combine olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt, pepper, and pepper flakes.
2. Shake until emulsified. Taste and adjust salt/acid as needed.

3) Assemble the salad

1. In a large bowl, add cucumber, tomatoes, red onion, bell pepper (optional), olives, and herbs.
2. Add vegan feta (if using).
3. Pour dressing over the salad and toss gently.
4. Let sit 5–10 minutes to let flavors mingle, then serve.

Serving and Storage:

Serve vegan Greek salad chilled or at room temperature. It’s perfect with pita, hummus, falafel, grilled veggies, or as a
side to any Mediterranean-inspired meal.

• Best fresh: within a few hours for maximum crunch.
• Meal prep: store salad and dressing separately up to 3 days.
• Leftovers: the salad will soften after dressing—still tasty, just less crisp.

Tips:

• Use ripe tomatoes: Greek salad relies on tomato flavor—choose the best you can.
• Salt smart: olives and vegan feta can be salty, so taste before adding extra.
• Thinly slice onion: for the best bite without overpowering the salad.
• Let it rest: 5–10 minutes after dressing helps everything taste more “Greek.”
• Press tofu well: it absorbs marinade better and tastes more feta-like.

Variations:

• Add chickpeas: for more protein and a heartier salad.
• Add avocado: creamy and rich (not traditional, but delicious).
• Swap herbs: mint adds a refreshing twist; basil makes it extra summery.
• Spicy version: add sliced jalapeños or extra red pepper flakes.
• Extra crunch: add chopped romaine (turns it into a Greek salad bowl).

Conclusion:

Vegan Greek Salad proves you don’t need dairy to enjoy bold Greek flavors. With crunchy vegetables, briny olives, and a tangy
oregano-forward dressing, it’s fresh, satisfying, and endlessly customizable. Add tofu feta for a classic feel, or keep it
simple and let the produce shine—either way, it’s a salad you’ll want on repeat.

FAQ:

Can I make vegan Greek salad ahead of time?

Yes—prep vegetables and dressing separately. Toss right before serving for the crispiest texture.

What’s the best vegan feta substitute?

Marinated tofu feta is the closest in texture and flavor. Store-bought vegan feta also works if you have it.

Is bell pepper traditional in Greek salad?

Many versions include green bell pepper, though it’s optional. Use it if you like the extra crunch.

How do I keep cucumbers from getting watery?

Use firm cucumbers, remove watery seeds if needed, and keep dressing separate until serving.

Can I add pasta to make it a meal?

Yes—toss with cooked, cooled pasta for a vegan Greek pasta salad. Add extra dressing to coat everything.