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The Best Vegan Greek Salad: Fresh, Easy, Delicious!

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Now this is one quick, easy, and delicious vegan Greek salad!  With just 3 different fresh vegetables, you’ll toss it all up with our fresh and tasty homemade Greek salad dressing.


This is the perfect side dish for many meals, and it only takes minutes to whip up this healthy, flavorful salad! Meal prep does not have to take much time, and this is a perfect example. 


Just because this is vegan, doesn’t mean it is lacking in flavor! This is a super healthy, colorful, and delicious salad. There are many variations of fresh veggies that you can add, but we really love this version.

There are only a handful of fresh ingredients, but the simple, fresh flavors really speak for themselves. Sometimes simple is best!


There are many variations of Greek salad. This simple recipe contains juicy tomatoes, crunchy cucumbers, and beautiful red onions. It’s a feast both visually and for your tastebuds.

You can always throw in anything else that you love such as kalamata olives, green bell pepper, red bell pepper, or even artichoke hearts.

Here is what we put in ours:


2-3 large tomatoes. We prefer to use heirloom tomatoes, especially ones of different colors. We find that heirloom tomatoes are always riper, juicier, and tastier than other kinds of tomatoes.

They also come in such a beautiful array of colors, and they really make your Greek salad gorgeous!

If you grow your own tomatoes, you can of course use those. There is nothing like homegrown tomatoes! If you prefer, you can also use bitesize cherry tomatoes or grape tomatoes. 


1 English cucumber. We prefer ours unpeeled (especially if you get an organic one), but you can peel it if you’d like.

English cucumbers are more tender, yet still crispy, versus normal cucumbers and they don’t have to be seeded. 


1/4 red onion. A little goes a long way, and red onions are also beautiful!

Now let’s talk about how to make a delicious homemade Greek dressing and how to assemble the salad.


First, you can make the dressing in advance. It will give the garlic and oregano time to infuse their beautiful flavors into the dressing.

We recommend letting the dressing sit for at least 2 hours before using it.

EASY PEASY TIP: Make your salad dressing directly in a mason jar, and store until the next day, or even up to two days before dressing your salad with it.

To make your dressing, simply add all the following to a mason jar:


1/3 cup of a good extra virgin olive oil

3 tablespoons red wine vinegar

3/4 teaspoon coarse kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon of dried oregano

1 clove minced fresh garlic

And there is no Dijon mustard in this recipe. That was not a typo. You can add some if you’d like, but it’s delicious without it!

After you’ve added all the ingredients, place a lid on the jar and tighten it. We love these reusable, leak-proof plastic lids (link to Amazon). Give your jar a good shake, and your dressing is done. Next, it’s time to chop up the fresh vegetables. 

Into a medium to large bowl, cut up a medium-sized English cucumber into chunks. We like to cut the whole cucumber in half first.


Then take each half cucumber and cut it in half lengthwise.


Then cut each half lengthwise again to quarter the cucumber.


Align the quarters all together and cut chunks that are approximately an inch big. Throw all the cucumber chunks into your bowl. 


Next, cut a quarter of a red onion. Cut a little bit off each end and remove the skin. Then lay the quarter of the onion on one side and make thin slices.


Take each slice and lightly separate them and add them right on top of the cucumbers in your bowl.


Lastly, cut up your tomatoes. We like to take a sharp paring knife to remove the hard part where it was attached to the vine. Simply make a circular cut and pop it out of the center.


Next, cut the tomato in half.


And then in half again.


And then cut into chunks like in the photo below.


Throw all the chunks of tomatoes in the bowl and mix the vegetables together with a spoon. 

When you are ready, pour all the contents of the salad dressing jar over the vegetables in your bowl and toss everything together well with a spoon.

Once the salad is dressed, you can eat it right away, but it is actually better if you wait half an hour. Then simply mix the salad up again with a spoon immediately before serving.


Please note that you don’t want to let your dressed salad sit much longer than half an hour, otherwise, all the veggies will sweat and you’ll get a lot of liquid at the bottom of the bowl. Of course, it’s still fine to eat, but it’s something to be aware of!


Vegan Greek Salad

Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

A super fresh, light, and flavorful Greek salad.


Salad Dressing

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon coarse Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1 clove minced, fresh garlic


  • 2-3 heirloom tomatoes cut into bitesized chunks
  • 1 English cucumber cut into bitesized chunks
  • 1/4 red onion cut into crescents


  1. Into a mason jar, add all of the following ingredients: 1/3 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 3/4 teaspoon coarse Kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano, 1 clove minced, fresh garlic.
  2. Place a lid on the mason jar, give it a good shake, and set aside on your counter.
  3. Cut your English cucumber into bite sized chunks. Cut it in half lengthwise, and then cut each half lengthwise again to make quarters. Then align all 4 quarters together and chop one inch chunks of cucumber and throw into a medium sized bowl.
  4. Next, cut 1/4 of a red onion. Cut a little off of both of the ends of the 1/4 onion, and then remove the skin. Lay the 1/4 onion flat on one side, and cut thin slices. Separate the segments into crescents and add on top of the cucumbers in your bowl.
  5. Lastly, cut up the tomatoes into chunks that are about 1 to 1.5 inches. Add to the bowl.
  6. Toss all the vegetables together.
  7. Half an hour before you are ready to serve, shake up your salad dressing, pour all the contents of the jar into your bowl, and toss all the vegetables together with a serving spoon. Right before serving, toss the salad up again with your spoon and serve.


You can make the dressing up to 2 days in advance before dressing your salad. This gives the dressing time to let the garlic and oregano flavors infuse.

Wait about 30 minutes after the salad is dressed to allow for more flavors to develop. Try not to wait much longer otherwise the salad will sweat and there will be a lot of liquid at the bottom.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 136mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

Nutrition values are merely estimates and aren't always accurate.

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