Greek Salad

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

Servings 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.

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