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–+ servings
Greek salad bowl topped with vegan feta cheese.

Vegan Greek Salad with Vegan Feta (easy + gf)

Prep Time: 15 minutes
Servings: 5 servings
Author: Tracy Halasz

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)

  • 2-3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2-3 tablespoons olive oil
  • 2-3 teaspoons Dijon mustard
  • ½ - 1 teaspoon Sambal Oelek (more to taste)
  • 1-2 cloves garlic, minced
  • ¼ - ½ teaspoon maple syrup (or sugar)
  • 1-2 teaspoons 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). 

SALAD 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 up to 2 weeks!
  • Taste the dressing dressing and adjust seasonings to your preference.
    I add ¼ - ½ teaspoon maple syrup (agave, sugar) if the dressing is too sharp (acidic).

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

Fried Capers - an amazing flavor and texture addition to vegan cooking. Even if you don't like capers, I'm sure you'll LOVE these. The are salty crispy flavor bombs with texture similar to bacon. I find them irresistible!!!
Make it Heartier - add cooked brown rice, cooked pasta (rotini, farfalle or tortellini), quinoa, orzo or chickpeas to make a full meal salad. Start with a cup and the add more as desired.
Storage and Leftovers - store the salad in the fridge for up to a few days. It's great leftover the next day or two.
Leftover Remix - if you've got a bunch of salad leftover, cook some rotini or penne. Meanwhile, heat up the leftover Greek salad in a wok style pan. Stir the cooked pasta into the salad, sprinkle with feta or parmesan, fresh basil, and hot pepper flakes. Enjoy!