Vegan Greek Salad with Vegan Feta (easy + gf)
Servings: 5 servings
Ingredients
Greek Cucumber Salad Ingredients
- 2 cups cherry tomatoes, cut in half
- 5-6 mini cucumbers, ¼" slices
- 1 green pepper, 1" pieces
- ⅓ small red onion, chopped or thin slices
- salt and coarse black pepper (to taste)
- ½ cup Kalamata olives, whole or halved
- ¼ cup dairy free feta, cut into ½" cubes or crumbled
- ¼ cup capers (optional)
- fresh basil, oregano or mint (chopped) for garnish
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
- 1-2 cloves garlic, minced
- 1-2 teaspoons dry oregano
- ¼ teaspoon hot pepper flakes (more or less to taste)
- ¼ - ½ teaspoon maple syrup (or sugar)
Instructions
- Homemade Feta Cheese: Use your favorite brand of dairy free feta or try the recipe below* (if you are making the feta cheese from scratch, allow extra time for it to chill).
- Prep the Salad Ingredients: Wash and cut the vegetables. Then arrange on a large platter or in a bowl.
- Make the Greek Salad Dressing: Add all the salad dressing ingredients to a glass jar with a lid. Shake to mix together. Taste the dressing and adjust as needed. If the dressing is too sharp (acidic), add ¼ - ½ teaspoon maple syrup (sugar or agave).
- Make Crispy Fried Capers (optional): Heat ½" 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. Fry on medium-high to high heat until crispy. This takes only a few minutes. They are ready when golden brown and crispy. Remove from the oil and let drain on a paper towel.
- To Serve: Arrange the cut vegetables and olives on a platter or in a large bowl. Drizzle with the dressing and gently toss.
- Garnish the Salad: Top with feta cheese, a sprinkle of red pepper flakes, and fresh basil ribbons. Add crispy capers rights before serving!
Notes
Crispy Fried Capers: An amazing flavor and texture addition to Greek Salad. 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 like orzo, quinoa, couscous 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. Greek salad dressing on its own will keep in the fridge for up to 2 weeks in a jar or airtight container.