This delicious vegan Greek salad is packed with lots of crunchy vegetables, tangy feta (vegan, of course!), and a homemade dressing to bring all the flavors together! It's perfect for a light lunch or to enjoy along with your dinner!
This easy salad makes lunch time (or even a light dinner) a breeze! It requires no cooking and goes together in just a few short minutes. When I know the week will be busy, I can easily prep this ahead to grab quickly when hunger strikes!
It's got all the flavors of a traditional Greek salad but is suitable for vegans, vegetarians, and it's even gluten-free.
What You'll Need to Make Greek Salad Vegan
This salad is packed with lots of crunchy fresh veggies and a simple tangy dressing! Here's a look at the main ingredients you need:
- Veggies: We're sticking with vegetables most often found in a Greek salad. You will need some mixed greens, cucumber, cherry tomatoes or grape tomatoes, and avocado.
- Dill: Tossing in some fresh dill gives this salad it's classic Mediterranean flavors. Definitely use fresh!
- Shallot: A milder flavored relative of the onion works perfectly in this salad. You can also use green onions, spring onions, or chives if preferred. Red onions work as well but their flavor is a bit stronger.
- Olives: Kalamata olives work great with their salty robust flavor but you can use other varieties of olives such as black olives or green olives if you prefer.
- Vegan feta: Choose a brand of feta you prefer! I really like VioLife vegan feta -- it's nice and tangy with a crumbly texture similar to regular feta.
- Capers: The salty slightly sour flavor of capers adds a burst of brininess with notes of lemon!
- Olive oil: Use extra virgin olive oil for the best flavor on salads!
- Apple cider vinegar: A layer of acidity to balance out the olive oil. I prefer the mild flavor of apple cider vinegar but you can use just about any vinegar you have on hand.
- Lemon juice: Also adds some acidity but also an element of brightness to the simple dressing. Fresh is best!
- Maple syrup: Just a touch for a bit of sweetness to balance out the acidity. You can certainly leave it out if you prefer it less sweet.
- Dijon mustard: Adds flavor and also emulsifies the dressing. The pungent flavor of Dijon works better than other mustards.
Substitutions and Variations
One thing I really love about this salad is its flexibility. I can easily swap out veggies to use up ingredients in my fridge!
- Add some protein: If you want to turn this into a main dish add some cooked quinoa, chickpeas, lentils, or baked tofu.
- Maple syrup: You can also use agave syrup if you prefer!
- Vegetables: Feel free to swap out or add extra veggies! Just a few ideas include red bell pepper, green bell pepper, zucchini, or roasted red peppers.
- Mixed greens: Any greens will work so feel free to use spinach, arugula, kale, or even finely chopped romaine lettuce if you prefer.
- Don't like fresh dill? You can also use fresh oregano or basil.
How to Make Vegan Greek Salad
This salad goes together in just a few simple steps! It's perfect for a quick lunch or you can even prep it all up to enjoy over several days!
- Prep all your vegetables.
- Combine the greens, cucumber, tomatoes, avocado, dill, shallot, olives, feta, and capers in a large bowl.
- Whisk together the olive oil, vinegar, lemon juice, maple, Dijon, garlic, salt, and pepper in a small bowl.
- Pour the dressing over the salad.
PRO TIP: If prepping this salad for the week or to enjoy another day, wait to add the dressing until just before you're ready to eat! That way all the veggies will stay nice and crisp.
- Mix everything together and dig in!
How to Store
After mixing with the dressing vegan Greek salad is best enjoyed immediately. If you do have leftover salad you can store it in the fridge for up to 24 hours in an airtight container. But likely the greens and veggies will soften a bit.
If you plan to make this for your weekly meal prep, store the veggies in separate containers and the homemade Greek dressing in a Mason jar. Let the dressing sit at room temperature to loosen up before serving. When you're ready drizzle it over the salad and you're good to go!
- Wait to add the dressing until you're ready to eat! That way the greens and veggies all stay crisp!
- Chop the veggies in similar sized pieces so that everything mixes up perfectly allowing you to get a little bit in every single bite!
- Use ripe, fresh vegetables for the best flavor.
- Use fresh lemon juice, garlic, and dill! Their flavors are way better than bottled or dried.
- For a simple lunch serve it with a side of pita bread and roasted beet hummus.
Frequently Asked Questions
No, feta cheese is made from dairy milk which is not part of the vegan diet. It is also not suitable for vegetarians as most feta cheese is made from animal rennet. You're best bet is to use dairy-free vegan cheese such as VioLife.
It's a terrific blend of crisp vegetables paired with a bright, fresh, yet simple dressing! And the tangy flavor feta cheese adds a splash of creamy saltiness that's divine!
No not really. It does taste great if it sits for a few minutes but after an hour or so the greens become quite soft and wilted. Your best bet if you want to make it in advance is to make the salad but wait to add the dressing until you're ready to serve it.
More Vegan Salad Recipes
Vegan Greek Salad
- 1 handful mixed greens
- 1 large cucumber
- 1 cup diced cherry tomatoes
- 1 avocado
- ½ cup fresh dill
- 1 small shallot
- ¼ cup olives
- ¼ cup vegan feta crumbled
- 1-2 tablespoon capers
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- juice of ½ lemon
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- Start by washing and chopping the produce.
- To a large bowl, add the greens, cucumber, tomatoes, avocado, dill, shallot, olives, feta, and capers.
- To make the dressing, whisk together the olive oil, vinegar, lemon juice, maple, Dijon, garlic, salt, and pepper.
- Pour the dressing over the salad, mix everything together, and dig in!