Vegan Greek Salad
The fresh, tangy classic Greek salad you know and love, made vegan with one tasty swap! Serve up this easy vegan Greek salad with kalamata olives, tomato, cucumber, homemade dressing and dairy-free tofu feta cheese.
Servings: 4
Calories: 129kcal
Equipment
Ingredients
- 1 head romaine lettuce chopped
- 1 seedless cucumber chopped
- 1 green bell pepper chopped
- 2 Roma tomatoes cored and cut into wedges
- ⅓ cup red onion thinly sliced
- ⅓ cup kalamata olives pitted
- 6-8 ounces tofu feta cheese (recipe on this website) or use store-bought vegan feta
Greek Dressing
- ¼ cup red wine vinegar
- 2 tablespoons water or olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon agave or sugar
- 1 clove garlic crushed
- 1 teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Add chopped romaine lettuce, cucumber, bell pepper, tomatoes, red onion, olives to a large salad bowl. Crumble vegan tofu feta cheese onto salad.1 head romaine lettuce, 1 seedless cucumber, 1 green bell pepper, 2 Roma tomatoes, ⅓ cup red onion, ⅓ cup kalamata olives, 6-8 ounces tofu feta cheese
- Add vinegar, water (or olive oil), dijon mustard, agave (or sugar), garlic, salt and black pepper to a bowl or cup. Using a fork or small whisk, whisk the dressing together until everything is incorporated.¼ cup red wine vinegar, 2 tablespoons water, 1 tablespoon dijon mustard, 1 tablespoon agave, 1 clove garlic, ¼ teaspoon sea salt, ⅛ teaspoon freshly ground black pepper
- Pour dressing over salad and toss everything together with tongs or salad forks. Serve and enjoy!
Video
Nutrition
Calories: 129kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 383mg | Potassium: 662mg | Fiber: 6g | Sugar: 9g | Vitamin A: 14126IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 3mg
