Vegan Greek Salad

Crispy fresh lettuce, juicy tomatoes, tomatoes, and tangy tofu feta cheese go into this delicious vegan Greek salad. Easy to make and perfect as a light meal or side dish!

Greek salads are one of my comfort foods. Yes, I said it: salad can totally be comfort food. I mean, not just any salad, but Greek salad is something special. Put one of these in front of me with some hummus and pita bread, and I’m a happy camper.

I never really thought I’d be able to create a vegan version that stood up to the classic Greek salads that I grew up eating…until I discovered tofu feta. Ever since then I’ve been making vegan Greek salads at home, and I’ve finally got the recipe perfected and ready to share with you.

What You’ll Need

• Tofu feta cheese
• Olive oil
• Red wine vinegar
• Garlic
• Dried oregano
• Organic sugar
• Salt
• Romaine lettuce
• Tomatoes
• Cucumber
• Red onion
• Kalamata olives

How to Make a Vegan Greek Salad

Make your tofu feta first, using this method. This way it will have time to marinate while your preparing everything else. You’ll also want to slice your onion and soak it in some cold water — this helps remove some of the bite!

Mix your dressing ingredients together and give it a taste test. Make any adjustments to suit your taste. If it’s too sour for you, add more sugar or olive oil. Not sour enough? Add a splash of vinegar! Does it just taste like something’s missing? It’s probably salt.

Now prep your veggies: clean and chop the lettuce, slice the cucumber, and cut the tomato. Arrange the veggies in a large bowl, along with the olives, onions, and tofu feta. I like to sprinkle everything with some fresh parsley. Drizzle in your dressing and give it a toss. Dig in.

Vegan Greek Salad Tips & FAQ

• Is this recipe gluten-free? It is!
• Don’t feel like making your own vegan feta? Use a store-bought variety. Violife makes a good feta!
• Leftovers and storage: If you think you’ll have leftovers, consider dressing each salad serving separately, so you can store the leftover salad and dressing separately. Store each in a sealed container in the fridge. The salad should keep for a couple of days (depending on how fresh your veggies were to start with) and the dressing should keep for about a week.
• If you’ve got time, make the dressing a few hours or even a day in advance. The flavor will improve as it sits!
• If you’d like to lighten up the dressing, try replacing up to half of the oil with water.

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Vegan Greek Salad

Crispy fresh lettuce, juicy tomatoes, tomatoes, and tangy tofu feta cheese go into this delicious vegan Greek salad. Easy to make and perfect as a light meal or side dish!

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Calories 333 kcal

Author Alissa Saenz

Ingredients

For the Dressing

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 garlic clove, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon organic granulated sugar
• 1/4 teaspoon salt, plus more to taste

For the Salad

• 1/2 medium red onion, thinly sliced
• 1 large head romaine lettuce, cleaned and chopped (about 4 cups)
• 2 large tomatoes, diced
• 1/2 medium cucumber, diced
• 1 cup Kalamata olives
• 1 batch tofu feta cheese, drained
• Salt and pepper, to taste
• Fresh parsley, for serving (optional)

Instructions

1. Mix the dressing ingredients together in a small bowl or container. Taste-test and adjust any seasonings to your liking.

2. Place the onion into a small bowl and cover it with cold water. Let the onion soak while you gather and prep the remaining ingredients.

3. Arrange the lettuce, tomato, cucumber, olives, and tofu feta in a large salad bowl. Drain the onions and add them to the bowl.

4. Drizzle the salad with dressing and toss. Season with salt and pepper. Optionally, sprinkle the salad with some fresh parsley.

5. Divide onto plates and serve.

Nutrition Facts

Vegan Greek Salad

Amount Per Serving

Calories 333 Calories from Fat 230

% Daily Value*

Fat 25.5g39%

Saturated Fat 4.1g21%

Sodium 1087mg45%

Potassium 502mg14%

Fiber 6.7g27%

Sugar 5.5g6%

Protein 13.4g27%

Calcium 361mg36%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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