This easy Greek cucumber salad recipe is the perfect summer salad or side dish. It's packed with sweet cherry tomatoes, cucumbers, green peppers, vegan feta, and olives; and is bursting with flavor from the zesty Greek salad dressing. Easy to make and ready to enjoy in 15 minutes, it's the absolute best!
I love a tasty, everyday green garden salad; but when sweet juicy tomatoes, crispy bell peppers and fresh healthy cucumbers are in season, I crave Greek Salad or a healthy mediterranean cucumber tomato salad for a quick lunch or side dish.
Why You'll Love this Easy Greek Side Dish
- Easy - simple to make or make ahead
- Healthy - packed with fresh summer veggies
- Versatile - customize the add-ins to make it heartier.
- Crowd Pleaser - super popular at BBQs, summer parties, and potlucks.
- Special Diet Friendly - the perfect salad for vegan, vegetarian, plant based, low carb, dairy free, eggless, gluten free, and sugar free dietary preferences.
Ingredients
A traditional Greek salad recipe includes tomatoes, cucumbers, green peppers, red onions, Kalamata olives, feta cheese, and Greek salad dressing. In this vegan version, I stick pretty close to the original Mediterranean flavors, here's what you'll need:
For the salad ingredients gather together:
- Tomatoes - choose ripe, red, juicy tomatoes. I like cherry tomatoes (cut in half) or cocktail size tomatoes cut into quarters.
- Green Peppers - or any color pepper you like, cut into 1" squares.
- Red Onions - chopped or sliced, thick or thin - your choice.
- Cucumbers - Persian or English cucumbers, cut into chunks or half moons - leave the peel on!
- Vegan Feta Cheese - salty, creamy and tangy - use store bought or homemade feta cheese.
- Olives - Kalamata are classic, salty and briny; but use black or green if you prefer.
- Capers - crispy fried capers are optional but incredible!
If you love Panera Greek salad dressing, you're going to love this bright and zingy version. Just whisk together fresh lemon, olive oil, red wine vinegar, Dijon mustard, oregano, fresh garlic, sweetener of choice, and red pepper flakes.
Ingredients Tips
- Vegan Feta Cheese - if you are making the vegan feta cheese from scratch, it needs some extra time to set in the fridge. So make it a day or a week in advance. Crumble, cube or grate the feta on top of the salad right before serving. (recipe below)
- Cucumbers - it your cucumbers are super juicy, remove the seeds before slicing so the salad isn't too watery.
- Tomatoes - cherry tomatoes or cocktail tomatoes have a good flesh to seed ratio making them a perfect choice for Greek salad (not too juicy or watery).
This tofu feta is from Virtuous Pie in Vancouver - it's the best vegan feta cheese! Not just for Greek salad, sprinkle it over vegan Broccoli Crunch Salad, Tomato Spinach Pasta, and on Greek potatoes!
How to Make the Best Greek Salad Vegan!
This healthy summer salad is fast and easy. One swap and it's dairy-free and vegan! Here's what I do:
- Make vegan feta cheese: it will have to set in the fridge - can be made a week in advance.
- Prep vegetables: chop, slice and dice vegetables.
- Capers: add raw capers or for an extra indulgence quick fry the capers in a frying pan in ¼" of hot oil until salty and crisp. Using a slotted spoon or spider, remove the capers and let them drain on a paper towel until ready to use.
- Make the Greek salad dressing: whisk all the ingredient together in a jar. Cover and chill until needed. (Make and store in the fridge for up to several days in advance).
- Assembling the salad: Place all vegetables and olives in a salad bowl. Right before serving, crumble the feta cheese over the salad, add the dressing and toss together. Sprinkle with fried capers, chopped basil, and serve immediately.
Serving Ideas
Make it heartier - serve over a scoop of warm grains or pasta. Start with about a cup of cooked rice, short pasta, quinoa, couscous or orzo and add more as desired.
Side Dish - for a light, healthy summer meal, enjoy alongside veggie pesto pasta, tomato-olive pasta with hummus or California veggie sandwich.
Variety - mix in a handful of spring mix lettuce for an extra serving of leafy greens. Stir in raw or crispy air fryer chickpeas for extra protein and epic crunch. Sprinkle with fresh herbs like oregano, parsley, cilantro, Italian basil, mint or dill for a flavor and nutrient boost.
Best Summer Salad Recipes
If you love this Greek Cucumber Salad recipe, try my epic CPK Thai Crunch Salad, creamy dairy free potato salad, easy cucumber tomato avocado salad, gluten-free vegan broccoli crunch salad or flavorful summer pesto pasta salad for more great make-ahead summer salads for cookouts, BBQs and summer meals.
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Vegan Greek Salad with Vegan Feta (easy + gf)
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INGREDIENTS
Greek Cucumber Salad Ingredients
- 2 cups tomatoes, quartered
- 4-5 mini cucumbers, quartered or sliced
- 1 green pepper, 1" chunks
- ⅓ small red onion, chopped
- S&P
- ½ cup Kalamata olives
- ¼ cup feta cheese, plant-based
- ¼ cup capers (optional - sort of)
Greek Salad Dressing (vegan)
- 3-4 tablespoons lemon
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- ½ - 1 teaspoon Sambal Oelek (more to taste)
- 1-2 cloves garlic, minced
- ¼ - ½ teaspoon maple syrup (or sugar)
- 1 tablespoon dry oregano
- sprinkle hot pepper flakes
INSTRUCTIONS
HOMEMADE VEGAN FETA
- Use your favorite brand of feta or try the recipe below* (if you are making the feta cheese from scratch, you need some time to let it chill).
VEGETABLE PREP
- Wash vegetables and pat dry. Use more or less of each ingredient to your preference.
- I like cherry or cocktail tomatoes (cut in half or quarters).
- Use an English cucumber or Persian cucumber and skip the peeling! Cut the cucumbers into quarters or slices.
- Chop or slice the red onions - thick or thin to your preference.
- Chop the green pepper into 1" or bite-size pieces.
- Cut feta cheese into cubes, crumble or grate over the salad.
CRISPY FRIED CAPER RECIPE (optional)
- Heat ½" or so of oil in a small skillet or saucepan over medium high heat until shimmering.
- Pat the capers dry then carefully add them to the oil with a slotted spoon or a spider strainer.
- Let them cook on medium-high to high heat until crispy. This takes only a few minutes. The are ready when golden and crispy.
- Remove from the oil and let drain on a paper towel.
- RECYCLE: Let the oil cool then save it in a jar to use in Spinach and Tomato Fettuccine, Bolognese Sauce or Greek potatoes for a flavor burst.
GREEK SALAD DRESSING RECIPE
- Place all ingredients from lemon to oregano into a glass jar with a lid. Shake until incorporated. *Leftover dressing will keep in the fridge for several days - use it on grain bowls or spring mix salads!
- Taste Test: taste the dressing and adjust seasonings to your preference.I add ¼ - ½ tsp maple syrup if the dressing is too sharpe (acidic). This is optional but give it a try if your flavor profile isn't quite balanced.
TO SERVE
- Place all prepared veggies in a large bowl. Sprinkle with S&P, olives and dressing. Toss to incorporate.
- Add feta cheese, a sprinkle of red pepper flakes, and fresh basil ribbons. Add crispy capers rights before serving!
- Place in the fridge until ready to serve.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Vegan Feta Cheese Recipe (easy)
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Equipment
- blender
INGREDIENTS
- 12 ounces tofu, firm
- 4 ounces coconut oil (refined), melted
- 2 teaspoons onion powder
- 2 tablespoons lemon juice
- 4 teaspoons apple cider vinegar
- 1 - 1 ½ teaspoon salt (to taste)
INSTRUCTIONS
- Place all ingredients in blender and blend until extremely smooth. You may need to stop and scrape down the sides periodically.
- Place in an appropriately shaped dish or mold (covered) and place in refrigerator until firm (a few hours or overnight).
- Break or crumble into pieces as needed.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
jess @choosingchia
I love that you added sambal oelek to this for some heat! Must be so delicious 🙂
simplyceecee
Thank you so much, Jess. Yes! We love that little hit of heat.
Darren
This is such a good salad. It was really quick and easy. I didn't attempt to make my own feta.... maybe next time.
Tracy Halasz
I'm so happy you enjoyed it! Thank you!