Description
A fresh and vibrant vegan Greek salad packed with crisp vegetables, olives, and a tangy dressing. Perfect for a light meal or side dish.
Ingredients
Scale
- 1 large cucumber, diced
- 4 medium tomatoes, diced
- 1 red onion, thinly sliced
- 1 green bell pepper, diced
- 1 cup Kalamata olives, pitted
- 1/2 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- 200g vegan feta cheese, cubed (optional)
Instructions
- Wash and chop all vegetables.
- Combine cucumber, tomatoes, red onion, bell pepper, olives, and parsley in a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Add vegan feta cubes if using and toss lightly.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- For best flavor, use ripe tomatoes and crisp cucumber.
- Adjust vinegar and salt to taste.
- Add a pinch of sugar if the dressing is too tart.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan Greek salad, Mediterranean salad, healthy salad, plant-based