Vegan Greek Salad (with Homemade Vegan Feta Cheese)

Name: Vegan Greek Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 6 tomatoes (chopped); 6 cucumber (sliced); 1 red onion (thinly sliced); 1 cup Kalamata olives (pitted); 2 Tbsp green onion (chopped); 1 lemon (halved); 1 ½ cup extra-firm tofu (cubed); ½ cup water; 2 Tbsp apple cider vinegar; 1 Tbsp lemon juice; 1 tsp dried basil; 1 tsp nutritional yeast; ½ tsp salt; 2 Tbsp olive oil; ½ Tbsp maple syrup; 1 tsp salt; ½ tsp black pepper (freshly ground); 2 Tbsp lemon juice (freshly squeezed); 2 tsp dried oregano

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This vegan Greek salad is a fresh, dairy-free take on the classic Mediterranean summer salad, made with juicy tomatoes, cucumbers, red onion, Kalamata olives and a homemade vegan feta cheese from marinated tofu. It comes together in minutes with no cooking, and it tastes bright, briny and satisfying enough to serve as a light meal or a side. Make it when tomatoes are at their peak and you want something that feels like a sunny day on a plate.

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. I wanted to cut out dairy and eat it only on occasions, so I set out to find a good substitute for feta cheese. 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. Trust me when I say that the combination of tomatoes cut in chunks, sliced cucumber and that perfectly salted vegan feta has a unique taste that only Mediterranean cuisine can create.

The original Greek salad, also known as a summer salad in my country, is a very simple but unforgettable mix of tomatoes, red onion, Kalamata olives, cucumbers and feta, brought together with oregano, salt and plenty of good olive oil. This plant-based version keeps every one of those flavors intact, and the tofu feta is the part that surprises people most. If you love simple Mediterranean food, you’ll find more ideas in my collection of vegan Greek recipes.

How to make vegan feta cheese from tofu

The vegan feta is the heart of this salad, and it’s easier than you’d expect. Start with extra-firm tofu, cut into small cubes, and marinate it in a mix of water, apple cider vinegar, lemon juice, dry basil, nutritional yeast and salt. The acidity from the vinegar and lemon gives the tofu that signature tangy bite, the salt draws out moisture and firms the texture, and the nutritional yeast adds a subtle savory, cheesy depth. Let it soak for at least 2 hours, or overnight if you can. The longer it marinates, the more the tofu tastes and feels like real feta.

Ingredient notes for the best flavor

Tomatoes: use ripe, in-season tomatoes and cut them into generous chunks. They should be firm but juicy, since their juice becomes part of the dressing.
Cucumbers: slice them thick so they stay crisp. If the skin is thick or waxed, peel it partially for a better bite.
Red onion: slice it thinly so its sharpness mellows against the other ingredients rather than overpowering them.
Kalamata olives: pitted Kalamata bring the classic briny, fruity flavor. They’re worth seeking out over plain black olives.
Extra-firm tofu: extra-firm holds its shape best after marinating. Press out excess water first so it soaks up the marinade.
Olive oil: a good extra-virgin olive oil ties everything together, so use one you’d be happy to taste on its own.

Tips for getting it right

Marinate the tofu ahead of time. This is the one step you can’t rush, and overnight really does give the best results. Whisk the dressing separately before adding it, so the maple syrup, lemon juice, oregano, salt and pepper emulsify evenly with the olive oil rather than pooling at the bottom of the bowl. Add the dressing just before serving to keep the vegetables crisp, and taste before you finish, since ripe tomatoes and briny olives already carry a lot of salt. The fresh half lemon on the side lets everyone brighten their own portion to taste.

What to serve with vegan Greek salad

This salad is fresh and light, so it pairs beautifully with heartier dishes off the grill or a warm bowl of soup. Serve it alongside something from my vegan grilling recipes for a full summer spread, or next to a comforting vegan red lentil soup when you want a lighter meal. If you’re building a salad table, it sits nicely beside other fresh vegetable sides for a lighter spread.

How to store and make ahead

The marinated tofu feta can be made up to a few days in advance and kept in its marinade in the fridge, which actually improves the flavor. The chopped vegetables can also be prepped ahead and stored separately. Once the salad is dressed, it’s best eaten the same day, since the tomatoes and cucumbers release water and the vegetables soften over time. If you have leftovers, keep them covered in the fridge and enjoy them within a day. For more dressing ideas to keep on hand, take a look at my vegan salad dressings.

Vegan Greek Salad vegan feta cheese recipe

If you make this vegan Greek salad, I’d love to know how your tofu feta turned out. Leave a star rating and drop a comment below with how long you marinated it or any little tweak you made to the dressing. Your notes help other readers, and they always make my day.

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Vegan Greek Salad

A refreshing summer Greek salad made completely dairy-free, with juicy tomatoes, crisp cucumber, briny Kalamata olives and a tangy marinated tofu feta. The salad itself comes together in 15 minutes – just marinate the tofu feta ahead of time, ideally overnight.

Prep Time 15

Cook Time 0

Total Time 15

Choose Serving Size 4

Ingredients

6 tomatoes chopped
6 cucumber sliced
1 red onion thinly sliced
1 cup Kalamata olives pitted
2 Tbsp green onion chopped
1 lemon halved

For the vegan feta cheese:

1 ½ cup extra-firm tofu cubed
½ cup water
2 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 tsp dried basil
1 tsp nutritional yeast
½ tsp salt

For the dressing:

2 Tbsp olive oil
½ Tbsp maple syrup
1 tsp salt
½ tsp black pepper freshly ground
2 Tbsp lemon juice freshly squeezed
2 tsp dried oregano

Instructions

Make the vegan feta cheese:
In a medium bowl, combine all the vegan feta ingredients and let the tofu marinate for at least 2 hours before using, preferably overnight.
In a large bowl, combine the tomatoes, cucumber, red onion, olives, green onion and the marinated tofu.
In another bowl, whisk together all the dressing ingredients until well incorporated.
Pour the dressing over the salad and toss gently to coat.
Serve with a fresh lemon half on the side, squeezing over as much juice as you like for your portion.

Notes

The tofu feta only gets better the longer it marinates – overnight is ideal, and it keeps for a couple of days in its marinade, so it is worth making a batch in advance. Add the dressing just before serving so the tomatoes and cucumber stay crisp.

Frequently Asked Questions

Is Greek salad vegan?

Traditional Greek salad contains feta cheese, so it is not vegan. This version replaces the feta with a homemade tofu feta marinated in vinegar, lemon, salt and nutritional yeast, making the whole salad fully plant-based while keeping the classic tangy, salty flavor.

How do you make vegan feta cheese for Greek salad?

Cube extra-firm tofu and marinate it in a mix of water, apple cider vinegar, lemon juice, dry basil, nutritional yeast and salt. Let it sit for at least 2 hours, or overnight for the best result. The acid gives it a tangy bite, the salt firms the texture, and the nutritional yeast adds a savory, cheesy depth.

How long should I marinate the tofu?

Marinate the tofu for at least 2 hours, but overnight is ideal. Extra-firm tofu needs time to absorb the tangy marinade, and a longer soak gives it a texture and flavor much closer to real feta. You can even make it a couple of days ahead and keep it in the marinade in the fridge.

Can I make this Greek salad ahead of time?

Yes, with a little planning. Make the tofu feta ahead and store it in its marinade, and chop the vegetables in advance and keep them separate. Only dress and combine the salad just before serving, since dressed tomatoes and cucumbers release water and soften over time.

How do I store leftover vegan Greek salad?

Keep leftovers covered in the fridge and eat them within a day. Once dressed, the vegetables continue to release water and lose their crunch, so the salad is always best the same day it is made. Undressed vegetables and the marinated tofu keep longer if stored separately.

What can I serve with vegan Greek salad?

It pairs well with grilled dishes for a summer spread or with a warm soup for a lighter meal. It also works as part of a larger salad table alongside other veggie salads. Because it is fresh and briny, it complements heartier, warm mains particularly well.