Get ready to fall in love with salad all over again. This isn’t just any Vegan Greek Salad; this is the one that will make you forget dairy ever existed. It’s crisp, refreshing, and packed with all the classic flavors you crave: briny olives, juicy tomatoes, and a zesty lemon-herb vinaigrette. The secret? A game-changing marinated tofu “feta” that’s unbelievably close to the real thing.
Whether you’re fully plant-based or just looking for a lighter, more vibrant meal, this recipe delivers. It’s perfect for a quick lunch, a healthy dinner side, or your next potluck showstopper. Let’s make the best vegan Greek salad you’ve ever had.
What Makes This The Best Vegan Greek Salad?
Three things set this recipe apart: texture, flavor, and simplicity. We don’t just cube tofu and call it a day. We press it and marinate it in a tangy, salty brine that infuses every bite with authentic feta flavor. Paired with crunchy, fresh vegetables and a simple, classic Greek dressing, it creates a symphony of textures and tastes. This is the kind of healthy meal you’ll actually look forward to eating. For another refreshing cucumber-based dish, you might enjoy this Cucumber Caprese Salad.
Key Ingredients for an Authentic Greek Salad (Vegan Edition)
The beauty of a Greek salad is its simplicity. We’re using fresh, whole ingredients to create a dish that’s bursting with flavor. The key is to use the best quality produce you can find.
For the Salad
- Romaine Lettuce: Provides a crisp, sturdy base.
- Cherry Tomatoes: Halved for sweet, juicy bursts of flavor.
- Cucumber: We use English cucumber for its thin skin and minimal seeds.
- Red Onion: Thinly sliced for a sharp, aromatic bite.
- Kalamata Olives: A non-negotiable for that classic briny, salty flavor.
- Bell Pepper: Green bell pepper is traditional, adding a slightly bitter crunch.
For the Tofu “Feta”
- Extra-Firm Tofu: It must be extra-firm to hold its shape and crumble nicely.
- Lemon Juice: Provides the essential tang.
- Apple Cider Vinegar: Adds another layer of acidity and complexity.
- Nutritional Yeast: Gives a subtle cheesy, umami flavor.
- Dried Oregano: For that classic Greek herb flavor.
- Salt: Crucial for mimicking the saltiness of feta.
For the Simple Greek Vinaigrette
- Extra Virgin Olive Oil: The heart of any good vinaigrette.
- Red Wine Vinegar: The traditional choice for classic Greek dressing.
- Lemon Juice: Freshly squeezed is always best.
- Dijon Mustard: Helps to emulsify the dressing.
- Dried Oregano: Reinforces the herbaceous notes.
- Garlic: A finely minced clove adds the perfect kick.
How to Make Vegan Greek Salad: A Step-by-Step Guide
Making this salad is as easy as 1-2-3. The most important step is preparing the tofu ahead of time to allow it to marinate properly.
Step 1: Prepare the Tofu Feta
First, press your extra-firm tofu for at least 30 minutes to remove as much water as possible. This is key for a firm, crumbly texture. While it’s pressing, whisk together the marinade ingredients: lemon juice, apple cider vinegar, nutritional yeast, oregano, and salt. Once pressed, crumble the tofu into bite-sized chunks and gently toss it in the marinade. Let it sit for at least 15 minutes, but an hour is even better.
Step 2: Whisk the Dressing
While the tofu marinates, prepare the vinaigrette. In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and oregano. Season with salt and pepper to taste. Whisk or shake vigorously until the dressing is well combined and emulsified.
Step 3: Chop the Vegetables
Wash and chop all your vegetables. Halve the cherry tomatoes, slice the cucumber and red onion, and chop the romaine lettuce and bell pepper. Add everything to a large salad bowl. This is a great base for adding other ingredients, similar to this versatile chickpea and cucumber salad.
Step 4: Assemble Your Salad
Add the pitted Kalamata olives and the marinated tofu feta to the bowl with the chopped vegetables. Drizzle about half of the dressing over the salad and toss gently to combine. You want to coat everything without bruising the ingredients. Taste and add more dressing if desired. Serve immediately for the best, crispest texture.
Tips for a Perfect Salad Every Time
- Don’t Skip Pressing the Tofu: This is the most crucial step for achieving the right feta-like texture.
- Use Fresh Herbs: If you have fresh oregano or dill, feel free to add them to the dressing for an extra layer of flavor.
- Taste Your Dressing: Always taste and adjust the seasoning of your vinaigrette before dressing the salad. It might need more salt, acid, or oil depending on your ingredients.
- Don’t Dress Until Serving: To prevent a soggy salad, only add the dressing right before you plan to eat. If you enjoy one-pot meals, you might also like this One-Pot Italian Sausage Orzo for a warmer option.
Meal Prep and Storage
This Vegan Greek Salad is fantastic for meal prep. You can prepare the tofu feta and the dressing ahead of time and store them in separate airtight containers in the refrigerator for up to 4 days. The vegetables can also be chopped and stored in a separate container. When you’re ready to eat, simply assemble and toss!
What to Serve with Your Greek Salad
This salad is a wonderful light meal on its own, especially with a side of warm pita bread and hummus. It also serves as a fantastic side dish to heartier mains like grilled vegetable skewers, a hearty Tuscan Butter Beans, or a simple pasta dish.
Frequently Asked Questions
Yes! For best results, store the chopped vegetables, the marinated tofu, and the dressing in separate airtight containers in the fridge for up to 4 days. Combine and toss just before serving to keep it crisp.
The key to authentic-tasting vegan feta is to use extra-firm tofu, press it well to remove water, and marinate it. A marinade of lemon juice, apple cider vinegar, nutritional yeast, oregano, and salt gives it that signature tangy and briny flavor.
Absolutely. It’s packed with nutrient-dense vegetables, healthy fats from olive oil and olives, and plant-based protein from the tofu. It is naturally low in cholesterol and high in vitamins and fiber.
This salad is very versatile! You can add chickpeas for extra protein and fiber, artichoke hearts for a briny bite, or pepperoncini for a bit of heat. To make it a fuller meal, serve it over a bed of quinoa.
A classic vegan Greek dressing is made from a base of extra virgin olive oil and red wine vinegar. We add lemon juice, minced garlic, dried oregano, and a touch of Dijon mustard to help it emulsify.
Share Your Creation!
I can’t wait to see your take on this delicious Vegan Greek Salad! If you make this recipe, be sure to leave a comment below and let me know how you liked it. Don’t forget to save it to your favorite board on Pinterest!
Vegan Greek Salad Recipe
Vegan Greek Salad (The Best Tofu Feta!)
Ingredients
Equipment
Instructions
- Press extra-firm tofu for at least 30 minutes. While pressing, whisk together the marinade ingredients (2 tbsp lemon juice, apple cider vinegar, nutritional yeast, 1 tsp oregano, and salt). Crumble the pressed tofu into chunks, toss in the marinade, and let sit for at least 15 minutes.
- In a small jar or bowl, combine all vinaigrette ingredients (olive oil, red wine vinegar, 1 tbsp lemon juice, Dijon mustard, minced garlic, 1/2 tsp oregano). Season with salt and pepper. Whisk or shake until emulsified.
- In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and green bell pepper.
- Add the Kalamata olives and marinated tofu feta to the salad bowl. Drizzle with desired amount of dressing and toss gently to combine. Serve immediately.
Notes
Marinating Time: While 15 minutes works in a pinch, letting the tofu marinate for an hour or more will result in a much deeper flavor.
