This Vegan Greek Salad is made with tomatoes, cucumbers, olives, onion, and bell peppers. Plus a homemade tofu feta and a red wine vinegar dressing. Ready in just 20 minutes!
Fresh, crisp veggies. Soft, tangy tofu feta. A light and flavorful dressing. This vegan Greek salad is a tasty, refreshing dish. Perfect for warm weather!
Jump to:
What is Greek Salad?
Greek salad is a salad in Greek cuisine, usually made with tomatoes cucumbers, onion, feta, and olives. Sometimes it also has bell peppers and capers. And it often has a dressing of olive oil and oregano.
This vegan version of Greek salad has the classic veggies, a tofu feta, and an oil-free dressing!
Why I love this Vegan Greek Salad
- Dietary needs - this salad is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- Vegan version of a classic - this vegan version of Greek salad features a tofu feta instead of regular cheese. And an oil-free dressing!
- High Protein - because it uses tofu feta, this salad is actually pretty high in protein!
- Feels like a full meal - some salads can be too light and not feel satisfying. With hearty vegetables and tofu for protein, this salad feels like a solid meal without being too heavy
- Greek flavors - crunchy vegetables, tangy tofu feta, and plus fresh mint and oregano.
Ingredient Notes & Substitutions
Tofu Feta Ingredients
- Extra Firm Tofu: to make a feta substitute, extra firm tofu has the best texture. You could even go for a tofu marked "high protein" which will be even more firm
- Lemon Juice: to mimic the briney taste of cheese we'll add some acid in the form of lemon juice. You could also use white wine vinegar or apple cider vinegar
- White Miso: miso adds some salt and helps create the umami flavor of cheese. You can find miso in the Asian section or in the vegan section of the grocery store - choose the lightest color miso you can find. I love the Miso Master brand.
- Pepper
Dressing Ingredients
- Red Wine Vinegar: red wine vinegar has a pretty robust flavor, and is perfect for the base of this dressing
- Water: we'll use water instead of oil for this dressing
- Dijon Mustard: for a bit of tang, and to help emulsify the ingredients
- Garlic
- Dried Oregano
- Salt & Pepper
Salad Ingredients
- English Cucumber: English cucumbers tend to be more mild and have a softer skin, so they are great in a raw salad. But feel free to use baby cucumbers or even a regular cucumber
- Bell Pepper: I used both green and red bell pepper. Feel free to choose your favorite color(s).
- Cherry Tomatoes
- Red Onion: I think red onion works best in a raw salad like this, but a yellow onion could work as a sub
- Kalamata Olives: kalamata olives have a more rich flavor, so I recommend them here. But regular black olives could work too.
- Fresh Mint: a sprig or two mint creates a light and fresh flavor. If you can't find fresh mint, feel free to omit
- Dried Oregano: a sprinkle of dried oregano really ties the dish together
How to make Vegan Greek Salad
Step 1. In a medium bowl whisk the lemon juice, miso, and pepper. Add the cubed tofu and toss to combine. Set aside.
Step 2. Whisk the dressing ingredients in a small bowl.
Step 3. Arrange the cucumber, bell peppers, tomatoes, onion, olives, and tofu feta on a large platter. Drizzle with the dressing and very gently toss. Sprinkle some dried oregano and garnish with fresh mint. Enjoy!
FAQ & Expert Tips
If there's a vegetable in this salad that you don't like, feel free to leave it out.
You can also add a bit more of another vegetable in this salad if you'd like.
Store any leftovers you have in an air-tight container in the fridge.
This salad will last up to a week in the fridge.
Since this salad doesn't have any lettuce it will stay fresh for a fairly long time. And the tofu will absorb more of the flavors from the dressing, so the salad will taste even better after a few days in the fridge!
Recipe Prayer
Thank you God for this salad. Thank you for foods from other cultures and countries that we can enjoy. Amen.
More Mediterranean Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Greek Salad
Ingredients
Tofu Feta
- 1 14 Ounce Block Extra Firm Tofu, cubed
- 3 Tablespoons Lemon Juice
- 1 Tablespoon White Miso
- ¼ Teaspoon Black Pepper
Dressing
- 3 Tablespoons Red Wine Vinegar
- 3 Tablespoons Water
- 2 Tablespoons Dijon Mustard
- 2 Cloves Garlic, minced
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Pepper
Salad
- 1 English Cucumber, seeded and sliced ¼" thick
- 1 Green Bell Pepper, large diced
- 1 Red Bell Pepper, large diced
- 1 Pint Cherry Tomatoes, halved
- ½ Red Onion, thinly sliced
- ⅓ Cup Pitted Kalamata Olives
- Fresh Mint
- Dried Oregano
Instructions
- In a medium bowl whisk the lemon juice, miso, and pepper. Add the cubed tofu and toss to combine. Set aside.
- Whisk the dressing ingredients in a small bowl.
- Arrange the cucumber, bell peppers, tomatoes, onion, olives, and tofu feta on a large platter. Drizzle with the dressing and very gently toss. Sprinkle some dried oregano and garnish with fresh mint. Enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments