I never really thought I’d be able to create a vegan version that stood up to the classic Greek salads that I grew up eating…until I discovered tofu feta. Ever since then I’ve been making vegan Greek salads at home, and I’ve finally got the recipe perfected and ready to share with you.
Tofu feta cheese. Feel free to substitute with store-bought feta if you prefer. Violife is a good one! Olive oil. Red wine vinegar. Normally I’m not much of a stickler on vinegar substitutions, but in this case, stick with red wine for the most authentic Greek dressing flavor. Garlic. Dried oregano. Organic sugar. Conventional sugar may not be vegan, as it’s often processed with animal bone char. That’s why we’re using organic, which is vegan. Salt. Romaine lettuce. Tomatoes. Cucumber. Red onion. Kalamata olives.
Tip: This salad can be served as a main dish or a side, on it’s own or paired up with other delicious dishes like roasted garlic hummus and pita bread, Mediterranean red lentil soup, or baked falafel.
Pro Tips
Is this recipe gluten-free? It is! Don’t feel like making your own vegan feta? Use a store-bought variety. Violife makes a good feta! Leftovers and storage: If you think you’ll have leftovers, consider dressing each salad serving separately, so you can store the leftover salad and dressing separately. Store each in a sealed container in the fridge. The salad should keep for a couple of days (depending on how fresh your veggies were to start with) and the dressing should keep for about a week. If you’ve got time, make the dressing a few hours or even a day in advance. The flavor will improve as it sits! If you’d like to lighten up the dressing, try replacing up to half of the oil with water.
More Vegan Salad Recipes
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