Vegan Greek Salad
A crisp, refreshing Greek-style salad loaded with juicy tomatoes, cucumber, olives and creamy vegan feta. Tossed in a zesty herb vinaigrette, it makes a perfect light lunch or side dish.
Instructions
Step 1: Prep the produce
Halve the cucumber lengthwise and slice into half-moons; halve the grape tomatoes. Thinly slice the red onion and chop the bell pepper into chunks. Crumble or cube the vegan feta.
Step 2: Make the dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, black pepper, dried oregano and salt until fully emulsified.
Step 3: Combine the salad
Add the cucumber, tomatoes, red onion, bell pepper, Kalamata olives and the vegan feta to a large salad bowl.
Step 4: Dress and serve
Pour the dressing over the salad and toss gently to coat everything. Taste and add a pinch more salt or pepper if needed, then serve immediately.
Ingredients
- 1 cup of vegan feta (cubed or crumbled)
- ⅓ cup of Kalamata olives (pitted)
- 1 large cucumber (halved and sliced)
- 300g 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:
- 280kcal
- Protein:
- 5g
- Carbs:
- 12g
- Fat:
- 24g