Experience the vibrant flavors of the Mediterranean with our delicious Vegan Greek Salad. Crisp vegetables, tangy olives, and creamy vegan feta cheese come together in this plant-based twist on a classic dish. Tossed with a homemade herb-infused dressing, this refreshing salad is a perfect balance of freshness and savory goodness. Try our recipe today and savor the taste of Greece in every bite!
Soak the onion in a bowl with water for about 15-30 mins. Doing this will make the onion less pungent. You can skip this step if you don’t mind remaining with onion breath for the rest of the day.
Coarsely chop all your veggies. Leave the skin.
Bring all the veggies together.
Add the virgin oil, vinegar, oregano, and salt (be careful as the Feta Cheese, Kalamata Olives, and Capers are salty, so you might not need much).
Place the cheese on top. Resist the temptation of crumbling it and mix it (or just do a little), as this will happen as you eat it, and if you do it beforehand, you will lose a lot of the experience of having chunks on it in every bite.
Notes
If you have leftovers, they are well-kept in the fridge for up to 3 days. The flavor improves every day, so you might want to double the amounts on this recipe.Remember that The Daily Value for sodium is less than 2,300 milligrams (mg) per day. So limit any added capers or sea salt as the kalamata olives and feta cheese are pretty salty.