Greek Salad

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This easy Greek salad with tomatoes, cucumber, olives, and bell pepper is the perfect side dish and I absolutely love making it for picnics and BBQs. It’s tossed with an easy red wine vinaigrette and it’s fresh, healthy, and ready in no time!

Greek salad in a white bowl with bread on the side

Why This Recipe Works 

This Greek salad is hands down one of my favorite salads. I love eating it in the summer, but it’s also great the whole year round! It makes such a great side dish to so many meals and it’s always a hit at BBQs and potlucks. It’s always gone super fast! It’s just so fresh and delicious that everyone can’t get enough of it. 

And I love that you don’t need any fancy ingredients. The ingredient list is pretty short and except for the vegan feta cheese, you can find all of the ingredients in any grocery store.

It took me a while to find satisfying store-bought vegan feta. But fortunately, it’s really easy to make a homemade version with tofu. I posted the recipe for homemade vegan feta cheese a while ago, so you might want to check it out. 

Besides, you need tomatoes, cucumber, yellow and red bell pepper, olives, red onion, and fresh parsley. For the dressing, I used olive oil, fresh garlic, Dijon mustard, fresh lemon juice, red wine vinegar, dried herbs, and salt and pepper.

You just need to place all of the ingredients for the dressing in a small bowl and stir until combined. Easy, peasy! The dressing is super versatile and I love to use it for other salads too. 

From start to finish, this recipe will come together in only 15 minutes! I like it best when it has time to sit for a few hours. So I usually prepare it around lunch time when we have it for dinner. This way it will be even more flavorful and the dressing will take the bite away from the red onions. 

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Tomatoes – make sure they’re ripe. You can also use cherry tomatoes if you like. They usually have a more intense tomato flavor. 
  • Cucumber
  • Bell Pepper – I used a red and a yellow bell pepper. 
  • Red Onion
  • Black Olives
  • Parsley – use fresh parsley for the best flavor. 
  • Vegan Feta Cheese – I used store-bought vegan feta for this recipe, but it’s also super easy to make homemade vegan feta with tofu.
  • Olive Oil – make sure to use high-quality olive oil. It really makes a difference in taste. I usually use organic extra virgin olive oil. 
  • Vinegar – red wine or white wine vinegar.
  • Lemon Juice – use fresh lemon juice. 
  • Garlic – fresh garlic
  • Dried Herbs – dried basil, oregano, and thyme. 
  • Salt and Pepper

How To Make This Recipe 

cut up vegetables on a marble chopping board with a knife on the side

1. Step: Dice the tomatoes and cucumber. Chop the bell peppers into medium pieces. Thinly slice the red onion. Roughly chop the parsley. Cut the vegan feta into cubes. 

Greek dressing in a small bowl with a spoon

2. Step: Make the dressing: combine all ingredients in a small bowl and stir well. 

all ingredients for this salad in a white bowl with salad cutlery

3. Step: Place all ingredients in a salad bowl. Drizzle with the dressing and gently toss. Season with salt and pepper and refrigerate for at least 2-3 hours before serving. 

Recipe Notes

  • Of course you could serve the Greek salad immediately after preparing it, but I think it tastes much better when you refrigerate it for a few hours. The flavors will be more intense and the dressing will take away the bite from the red onion. I usually let it sit at room temperature for around 30 minutes before serving it after storing it in the fridge. 
  • I used store-bought vegan feta cheese for this recipe, but I find it’s pretty hard to find tasty dairy-free feta. So if you want you can also use my homemade vegan feta cheese for this recipe. It’s super easy to make and it uses firm tofu as a base. 
  • You could also turn this Greek salad into a pasta salad if you want. I posted a recipe a few years back and it became pretty popular on the blog. Just add your favorite pasta. It’s also great with orzo. 
  • Not a fan of vegan feta? Then try adding chickpeas instead. 

Frequently Asked Questions 

How Long Does This Salad Last? 

Stored in an airtight container in the fridge, it will last up to 4 days

Can I Make It Ahead? 

Yes, absolutely. In fact, I think it tastes better when you make it a few hours ahead. 

a Greek salad in a white bowl with fresh parsley and bread in the background

Related Recipes 

  • Orzo Pasta Salad 
  • Bulgur Salad 
  • Vegan Chickpea Salad 
  • Panzanella 
  • Vegan Ravioli Salad 

I Love To Hear From You! 

I hope you like this Greek salas as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

 

Print

Greek Salad

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This easy Greek salad with tomatoes, cucumber, olives, and bell pepper is the perfect side dish and I absolutely love making it for picnics and BBQs. It's tossed with an easy red wine vinaigrette and it's fresh, healthy, and ready in no time!
Course Salad
Cuisine Greek
Diet Vegan, Vegetarian
Prep Time 15 minutes
Servings 4 servings
Calories 219kcal
Author Sina

Ingredients

For the Salad:

  • 4 tomatoes, diced
  • 1 English cucumber, diced
  • 1 yellow bell pepper, chopped into medium pieces
  • 1 red bell pepper, chopped into medium pieces
  • 1 red onion, thinly sliced
  • 1 cup black olives
  • 1 cup vegan feta cheese, cubed
  • 1/4 cup parsley, roughly chopped

For the Dressing:

  • 4 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons red wine or white wine vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt, to taste
  • black pepper, to taste

Instructions

  • Dice the tomatoes and cucumber. Chop the bell peppers into medium pieces. Thinly slice the red onion. Roughly chop the parsley. Cut the vegan feta into cubes. 
  • Make the dressing: combine all ingredients in a small bowl and stir well. 
  • Place all ingredients in a salad bowl. Drizzle with the dressing and gently toss. Season with salt and pepper and refrigerate for at least 2-3 hours before serving. 

Notes

  • Of course you could serve the Greek salad immediately after preparing it, but I think it tastes much better when you refrigerate it for a few hours. The flavors will be more intense and the dressing will take away the bite from the red onion. I usually let it sit at room temperature for around 30 minutes before serving it after storing it in the fridge. 
  • I used store-bought vegan feta cheese for this recipe, but I find it’s pretty hard to find tasty dairy-free feta. So if you want you can also use my homemade vegan feta cheese for this recipe. It’s super easy to make and it uses firm tofu as a base. 
  • You could also turn this Greek salad into a pasta salad if you want. I posted a recipe a few years back and it became pretty popular on the blog. Just add your favorite pasta. It’s also great with orzo. 
  • Not a fan of vegan feta? Then try adding chickpeas instead. 

Nutrition

Calories: 219kcal | Carbohydrates: 11g | Protein: 2g | Fat: 20g | Saturated Fat: 3g | Sodium: 548mg | Potassium: 335mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1516IU | Vitamin C: 105mg | Calcium: 66mg | Iron: 2mg

 

The post Greek Salad appeared first on Vegan Heaven.





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