When it comes to flavour, less truly gives you more. A simple vegan Greek salad lets fresh, seasonal vegetables do all the talking. Toss in some briny kalamata olives, a vibrant vinaigrette, and a good dairy-free feta—whether homemade or a store-bought favorite—and you’re set. It’s everything I love about Mediterranean food: unpretentious, ingredient-driven, and a celebration of bold, simple flavours that shine without fuss.
To me, a Greek salad tastes like summer. It’s the reward for waiting on those first tomatoes to ripen, their sweetness made even better by the anticipation. With our garden starting to provide, this is just the beginning—there are plenty more fresh, delicious salads to come in the months ahead.
A Simple Vegan Greek Salad
Serves 4-6
Ingredients
- 3 medium ripe tomatoes
- 1 cucumber
- 1 green capsicum (bell pepper)
- 1 small red onion
- Kalamata olives, whole or pitted
- vegan feta cheese – store-bought or homemade
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
- 2-3 teaspoons red wine vinegar
- Sea salt, to taste
Method
Whisk 1 tsp red wine vinegar into the olive oil, add the dried oregano, season with sea salt and taste. Add more red wine vinegar and salt if needed. Put in a jar or container and put in the fridge until needed. Bring it to room temperature before using, as the olive oil might solidify when chilled.
Prepare the vegetables, keep the cuts rustic and simple, highlighting the freshness of each vegetable without making them too uniform or fine.
Tomatoes – cut into wedges or large chunks. If you’re using cherry or smaller tomatoes, simply halve or quarter them.
Cucumber – peel in strips or leave the skin for a bit of texture, and slice into thick rounds, halve the rounds to make half-moons if you prefer.
Green Capsicum – thinly sliced into long strips for a slightly crunchy texture, remove the pith and seeds.
Red Onion – thinly sliced into half-moons or rings to provide a mild sharpness without overpowering the salad. To mellow the raw onion flavour, you can soak the slices in cold water for a few minutes.
Kalamata Olives – whole or pitted, you choose how many.
Feta – traditionally, is served as a single slab resting on the vegetables rather than crumbled to preserve its texture until mixed at the table. If serving a large bowling to share you can curb or crumble the feta.
To Serve
A vegan Greek salad is one of those dishes that fits into almost any meal. For a light lunch, just add a chunk of crusty bread—perfect for soaking up the juices—and maybe a fresh green salad on the side. But if you’re putting together a sharing table or a Mediterranean mezze spread, it really comes into its own. Think dolmades nestled on a platter, a bowl of baked falafel, and a slice of golden, flaky hortopita. Add a dollop of plant-based tzatziki or tangy soy yogurt and you’ve got a spread that’s as vibrant as it is delicious.
For more recipes straight to you inbox subscribe and follow over on instagram.
