Summer is the perfect time to enjoy refreshing salads, and there’s nothing better than a simple vegan Greek salad that will always remind you of sunny days on the beach. Check out the recipe below and learn how to make the best vegan feta cheese!
Greeks are known all around the world for their healthy, simple but extremely delicious foods and recipes that got so popular for very good reasons. If you’ve been to Greece or if you’re a fan of the Mediterranean diet, then I’m sure you’ve heard about the world-renowned Greek salad (also known as a summer salad in my country) – a very simple but flavorful veggie salad that’s perfect for hot summer days when the last thing you want to do is to spend hours in the kitchen cooking a complicated meal.
The original Greek salad recipe is a very simple but unforgettable combination of tomatoes, red onion, kalamata olives, cucumbers and feta cheese. Everything is mixed with some oregano, salt and, of course, olive oil!
In the old times, Greek farmers would eat this salad as a breakfast or lunch, as it is very filling and all the ingredients are easily accessible. Nowadays you can find it everywhere and if you want to get an authentic taste of the real Greek cuisine, then this salad should be on your must-do list for sure.
Greek people eat this salad as a main dish, as it usually comes in big portions, or as a side dish for grilled meat or any other main dish you prefer. Needless to say, the Greek salad is absolutely perfect for a summer barbecue, as it is very easy to make, healthy and colorful.
Nothing compares to a fresh salad and that’s why I recommend making this vegan Greek salad right now when all the veggies are fresh and flavorful. The end result will be a finger-licking good salad that you’ll want to make again and again.
Trust me when I say that the combination of tomatoes cut in chunks, sliced cucumber and the perfectly salted vegan feta cheese has a unique taste that only the Mediterranean cuisine can create! Add some lemon juice for extra flavor if you wish and serve the salad right after you’ve made it when it’s still fresh. You can even pair it with some pita bread (a traditional Greek flatbread) if you want to create a complete meal.
One of the best things about this vegan Greek salad is that it’s ready in no time – you just need to cut all your veggies and vegan feta cheese into chunks, throw everything in a big bowl, add the homemade dressing and you’re good to go! Make this flavorful salad whenever you’re craving a fast but tasty meal or if you want a fresh side dish for your meal.
I want to cut out dairy and eat it only on occasions, so I decided to find a good substitute for feta cheese. Marinated tofu was the answer! With a couple of spices and some oil, you can make your own vegan feta cheese in minutes!
So, this vegan Greek salad recipe will also teach you how to make the vegan version of the famous feta cheese. “Feta” is a traditional Greek cheese made with sheep milk or a mixture of cow and sheep milk. It’s white, it has a crumbly texture and no authentic Greek salad is complete without it!
Feta cheese can be added in this salad as a big chunk on top of the other ingredients or cut into smaller cubes, depending on how you prefer to make it. The vegan version used in this recipe has the perfect taste and texture, exactly like the original Greek cheese and it’s so tasty I’m sure nobody will notice the difference.
- 6 medium ripe tomatoes, chopped
- 6 cucumber, sliced
- 1 large red onion, thinly sliced
- 180g (1 cup) black or Kalamata olives, pitted
- 2 Tbsp green onion, chopped
- 1 lemon for serving, halved
- For the vegan feta cheese:
- 375g (1 ½ cup) extra-firm tofu, cubed
- 120ml (½ cup) water
- 2 Tbsp apple cider vinegar
- 1 Tbsp lemon juice
- 1 tsp dry basil
- 1 tsp nutritional yeast
- ½ tsp salt
- For the dressing:
- 2 Tbsp olive oil
- ½ Tbsp maple syrup
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp dry oregano
- Make the vegan feta cheese:
- In a medium bowl, combine all the ingredients and let the tofu marinate for about 2 hours before using, preferably overnight.
- In a large bowl, combine the tomatoes, cucumbers, sliced onion, olives, green chopped onion and marinated tofu.
- In another bowl, combine all dressing ingredients, whisk well to incorporate.
- Add the dressing to the veggie mix and combine.
- Serve with a half of fresh lemon, squeezing as much as you need for your portion.
Amount Per Serving Calories 284Total Fat 10.5gCarbohydrates 35gProtein 12.3g