Description
A fresh and vibrant vegan Greek salad packed with crisp vegetables, olives, and a tangy dressing.
Ingredients
Scale
- 2 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup vegan feta cheese, cubed
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables.
- Combine lettuce, cucumber, tomatoes, red onion, olives, and vegan feta in a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss gently.
- Serve immediately.
Notes
- For best flavor, let the salad sit for 10 minutes before serving.
- Add chickpeas for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan Greek salad, plant-based salad, Mediterranean salad