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A delicious vegan feta cheese Greek salad. Just as delicious as it’s non-vegan counterpart but with 100% dairy-free vegan feta cheese.
I defy anyone to tell me that you can’t have a fun, delicious dairy-free salad. Healthy salads get such a bad rep for being ‘boring’, but that is just not the case. This Vegan greek feta cheese salad has all the flavour of its dairy-cheese alternative, but 100% vegan.
I’ve recently made a post all about making your own vegan feta cheese. Not only is the recipe super simple, but it’s also delicious – with the same tangy, crumbly goodness of dairy feta. Plus, you don’t have to worry about any unnecessary thickeners or preservatives in store-bought versions.
It’s made up of less than 10 ingredients and requires no fancy kitchenware either, so bonus. All you need is a blender, the ingredients, a ‘mould’ and the coldness of a fridge and voila; delicious dairy-free vegan feta.
As feta cheese recipes go, I love to use it to top breakfast toasts, crumbled over pasta dishes and more. But, I think one of my favourite uses is the humble vegan Greek salad.
Throw in some tomatoes, cucumber, red onion and leaves (I used mint leaves) along with tangy vegan feta and a simple lemon juice and olive oil greek salad dressing- wonderful.
This vegan feta cheese salad can be served as a main or side. If you want to make it a bit more filling then feel free to add a grain of your choice; couscous or quinoa salad options are usually my favourites with Greek flavours. Simply cook them according to the packet instructions, add some chopped herbs and season with the lemon and olive oil dressing.
Note – Use Extra Virgin Olive Oil whenever possible. Not only is it the best quality olive oil in general, but it also comes packed with some pretty impressive health benefits. In fact, studies are showing that consuming between 25-50ml of Extra virgin olive oil per day can have wonderful effects on heart, brain and even gut health.
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How to make the vegan Greek salad
Note – This recipe yields two portions as a main meal. However, it could be split among four people if using it as a side dish.
The first step to preparing this vegan Greek salad recipe is to make your vegan feta cheese.
The Ingredients
- 1 cup cucumbers, chopped
- 1 cup cherry tomatoes
- 1/4 cup marinated olives (such as kalamata olives)
- 1 small red onion
- 1/2 cup fresh mint leaves
- 1 lemon
- 1 tBsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup cubed vegan feta cheese (or more to taste)
- whole wheat pita bread (optional)
Optionally, you can also add green bell pepper.
Steps
Begin by chopping the cucumber, as pictured, in small chunks. Then thinly slice the red onion. Note* I left the tomatoes whole. However, you can chop them in half if you’d prefer.
Remove the stems from the mint and keep the leaves, no need to cut them. I love mint, so this tastes divine. However, you can also add a handful of salad greens if wanting to make the mint more of an ‘accent’ flavour.
Mix the cucumbers, onion, mint, cherry tomatoes and olives in a large bowl.
Pour the lemon juice and olive oil over the veggies and season with salt and pepper then mix well, to combine and evenly coat the salad.Note* I like the simplicity of this dressing. However, you could also jazz it up slightly with the addition of red wine vinegar and/or dried oregano. My feta cheese was tossed in dried oregano already but you could add it to the dressing instead if preferred (or cheekily have it on both).
Add cubes of vegan feta and serve immediately.
Optionally, you can also serve it together with pita bread that’s been slightly toasted in the oven, to make it crunchy. That way it works like a cracker as well as like croutons – for interesting textural differences in the dish.
And that’s it – your vegan greek salad is ready to be eaten and enjoyed.
Note: the feta cubes can also be sprinkled with dried oregano.
Other healthy salad recipes you might like
I said it above and I’ll say it again – salads definitely don’t have to be boring, nor should they ever be. You may like this healthy eggplant salad.
What are your favorite ways to jazz up your salad bowls? Let me know in the comments.
As always, I absolutely love seeing your recreations, so you can tag me @Alphafoodie on Instagram. Also, let me know your questions or thoughts in the comments below.
Vegan Feta Cheese Salad
Ingredients
- 1 cup cucumbers chopped
- 1 cup cherry tomatoes
- 1/4 cup marinated olives such as kalamata olives
- 1 small red onion
- 1/2 cup fresh mint leaves
- 1 lemon
- 1 tBsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cubed vegan feta cheese or more to taste
- whole wheat pita bread optional
Instructions
- Note* For this recipe, I assume that you have already prepared the vegan feta cheese, following this recipe.
- Begin by chopping the cucumber, as pictured, in small chunks. Then thinly slice the red onion. Note* I left the tomatoes whole. However, you can chop them in half if you’d prefer.
- Remove the stems from the mint and keep the leaves, no need to cut them. I love mint, so this tastes divine. However, you can also add a handful of salad greens if wanting to make the mint more of an 'accent' flavour.
- Mix the cucumbers, onion, mint, cherry tomatoes and olives in a large bowl.
- Pour the lemon juice and olive oil over the veggies and season with salt and pepper then mix well, to combine and evenly coat the salad. *
- Add cubes of vegan feta and serve. Optionally, you can also serve it together with pita bread that’s been slightly toasted in the oven, to make it crunchy. That way it works like a cracker as well as like croutons – for interesting textural differences in the dish.
And that’s it – your vegan greek salad is ready to be eaten and enjoyed.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.