Vegan Greek Salad
A bright, crunchy Greek-style salad with creamy vegan feta, briny olives, and a zesty olive oil vinaigrette—ready in minutes for any meal.
Preparation: 25 mins
Servings: 4
Instructions
Step 1: Prep the produce
Halve and slice the cucumber; halve the grape tomatoes; thinly slice the red onion; core and chop the bell pepper. Crumble the vegan feta.
Step 2: Make the dressing
In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, black pepper, dried oregano, and salt until emulsified.
Step 3: Combine the salad
Add cucumber, tomatoes, red onion, bell pepper, Kalamata olives, and vegan feta to a large bowl.
Step 4: Dress and serve
Pour the dressing over the salad and toss gently to coat. Taste and adjust salt or pepper if needed. Serve immediately.
Ingredients
- ½ batch of vegan feta
- ⅓ cup of Kalamata olives (pitted)
- 1 large cucumber (halved and sliced)
- 1 pint of grape tomatoes (halved)
- ½ red onion (halved and sliced)
- 1 bell pepper (cored and chopped)
- ¼ cup of olive oil
- 1 tbsp of red wine vinegar
- 1 tsp of dijon mustard
- ¼ tsp of black pepper
- ¼ tsp of dried oregano
- ¼ tsp of salt
Nutritional Info
per serving
- Calories:
- 185kcal
- Protein:
- 3g
- Carbs:
- 11g
- Fat:
- 16g