This vegan Greek salad with tofu feta is packed with colorful, fresh veggies and tossed in homemade dressing. Serve over lettuce for a delicious side dish or serve over pasta for a balanced main meal.
Skill: Easy | Time: 45 min | Servings: 6
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Is Greek Salad Vegan?
Most Greek salad recipes are not vegan because they contain feta cheese. The Greek dressing also may not be vegan if it contains dairy products.
Ingredients and Substitutions for Plant-based Greek Salad
Greek salad ingredients can vary based on how “classic” you want to make your salad. I add a few non-traditional ingredients like bell peppers and chickpeas to create a unique, colorful and nutritious vegan Greek salad.
- Greek dressing: Start by prepping a batch of vegan Greek dressing. I like to keep my dressing super simple and quite tangy but customize to your preferences or use a store-bought option (just read the label as not all are vegan).
- Tofu feta: One of the star ingredients in Greek salad is feta cheese, a crumbly and salty cheese made either from goat’s milk or cow’s milk. Tofu feta is a super easy vegan alternative that’s so delicious! The tofu needs time to marinate, so get this started as early as possible.
- Cucumber: Include cucumber for a fresh crunch in your Greek salad. I substitute this for zucchini if I don’t have cucumber on hand and it’s also quite tasty!
- Tomato: Another classic Greek salad vegetable, tomato is a great addition that brings acidity and sweetness.
- Bell peppers: I love adding colorful bell peppers to my Greek salad even though they aren’t used traditionally. These add lots of color and crunch, increasing the veggies (and nutrition!).
- Red onion: For even more color and tons of flavor, I love to add red onion. Any type of onion can work so choose what you like! For these photos, I sliced the onion in rings but would typically cut the rings in half or quarters for easier eating.
- Black olives: This classic Greek salad ingredient adds a layer of salty, earthy flavor. Olives are completely optional so leave them out if you don’t like them!
- Chickpeas: This is another non-traditional ingredient I add to boost protein content and create a more filling salad. Chickpeas are optional so you can leave them out if you prefer.
- Salad base (lettuce or pasta): Serve this salad with a base of chopped lettuce or cooked pasta, depending on your preferences and whether you want a main meal or side dish!
How to Make Tofu Greek Salad: Instructions, Video Tutorial and Tips
This is an easy recipe to make but you’ll need tofu feta and Greek dressing before chopping veggies! Read the detailed instructions below or watch this short video to see how I make this fresh and colorful salad.
Step 1: Prep Dressing and Feta
Start by prepping tofu feta cheese. It’s ideal to prep this at least a few hours before you want to serve the salad, so the tofu has plenty of time to marinate. You can also use a store-bought option.
When your tofu feta is marinating, prep some homemade salad dressing. I love making salad dressing so I can control the ingredients and flavors. I prefer a tangy dressing so keep this in mind if you use my recipe! You can use a store-bought option if you have access to one that’s vegan.
Step 2: Prep Vegetables
The veggies are easy to prep. Chop the cucumber, tomato and bell peppers, then toss them into a large mixing bowl or salad bowl.
Slice the red onion and add it to your bowl.
If using olives, drain away any liquid then add to your salad. If using chickpeas, drain and rinse them before adding them to your salad.
Once all the veggies are in a bowl, toss with the salad dressing until evenly coated.
I like to make this Greek vegetable mix and store it separately from the tofu feta and salad base (lettuce or pasta). This way, I can choose either a lettuce or pasta salad when I serve it.
Your veggies will marinate in the dressing and all those delicious flavors can come together without wilting the lettuce or having pasta absorb all the dressing.
Step 3: Assemble Salad
To assemble the salad, choose whether you want a base of lettuce or pasta.
For lettuce, wash, dry and chop the lettuce before scooping vegetable mix over it and topping with tofu feta.
For pasta, cook the pasta according to package directions, drain away the water and rinse under cold water to cool it. Then top your pasta with the vegetable mix and tofu feta.
How to Serve this Recipe: Create a Balanced Vegan Meal
The base vegetable mix of this Greek salad recipe (vegetables and chickpeas tossed in the dressing) offers plenty of colorful vegetables and healthy fats. These healthy fats come from olives and olive oil in your dressing.
There’s also some plant-based protein and carbohydrates in the chickpeas.
If serving with tofu feta, you’ll add extra plant-based protein and some healthy fats.
With a lettuce base, you could have a complete meal, albeit one that’s low in carbohydrates. If choosing a lettuce base, you may want to add additional chickpeas to create a more filling and energizing meal.
If using pasta as a base, you’ll have plenty of carbohydrates for a balanced meal! Select whole wheat pasta where possible for extra fiber (to keep you feeling full longer).
You could also use a base of cooked quinoa, couscous or rice for plenty of variety.
How to Store Leftovers
I like to keep the vegetable mix tossed with dressing and refrigerated in a container for up to 5 days. This mix stores well, with veggies soaking up the dressing flavor as they marinate.
Keep in mind the vegetables will lose some of their firmness and crunch the longer they sit. This is largely due to the salt content in the dressing.
Store your salad base ingredients (lettuce and/or pasta) separate from the vegetable mix. Lettuce wilts quickly so don’t toss it with the vegetables or dressing in advance of serving. On the other hand, pasta tends to soak up dressing any may result in a dry pasta salad (you can always add extra dressing or just store cooked pasta in its own container).
Keep tofu feta in it’s marinating liquid, separate from the other salad components, then scoop out cubes as needed to serve. Discard your marinade liquid once all the feta is eaten!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Vegan Salad Recipes
Vegan Greek Salad with Tofu Feta
- Cutting Board
- Small jar (to make dressing)
- Container with lid (to make feta)
- Large mixing/ salad bowl
- Large pot (if making pasta)
- Can Opener
- 1 C cucumber , chopped (about ½ large)
- 1 C tomato , chopped (about 1 large)
- 1 C orange pepper , chopped (about 1 med-large)
- 1 C yellow pepper , chopped (about 1 med-large)
- 1 C chickpeas
- ⅔ C sliced black olives (canned)
- ⅔ C red onion , thinly sliced (½ large)
To Serve (Choose ONE, Half Each or Double Salad Mix):
- 2 Romaine hearts , chopped
- 3 C dry pasta , cooked
Step 1: Prep Dressing and Feta
Step 2: Prep Vegetables
- Chop the cucumber, tomato and bell peppers and add to a large mixing/ salad bowl. You can chop the vegetables however large or small you like.
- Thinly slice the red onion and add it to your bowl.
- Drain and rinse a can of chickpeas, measure about 1 C and add to the vegetables.
- Drain about ⅔ C sliced black olives and add to the bowl.
- Toss ingredients in the bowl with prepared Greek salad dressing until evenly coated.
Step 3: Assemble Salad
- To assemble salad, chop 2 Romaine lettuce hearts OR cook 3 C dry pasta of your choice. If making pasta, follow package directions, drain water away when cooked and rinse under cold water to cool the pasta quickly.
- Add your vegetable mix to the lettuce or pasta and top with tofu feta. You can serve the entire recipe at once or one portion at a time.