Name: Vegan Greek Salad with Tofu Feta
Prep time: 40 min
Total time: 45 min
Ingredients: 1 batch Greek dressing; 1 batch tofu feta cheese; 1 cup cucumber (, chopped (about ½ large)); 1 cup tomato (, chopped (about 1 large)); 1 cup orange bell pepper (, chopped (about 1 medium-large)); 1 cup yellow bell pepper (, chopped (about 1 medium-large)); 1 cup chickpeas; ⅔ cup sliced black olives ((canned)); ⅔ cup red onion (, thinly sliced (½ large)); 2 Romaine hearts (, chopped); 3 cups dry pasta (, cooked)

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5 from 2 votes. Leave a review!

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.

Glass bowl filled with Greek salad vegetables (cucumber, tomato, orange and yellow pepper, chickpeas, red onion, black olives) tossed in vinaigrette dressing. Bowl sits of a crumpled light brown towel with a jar of Greek dressing to the back left along with a jar of cubed tofu and a second glass bowl of the Greek salad vegetables over a bed of chopped lettuce and topped with cubed tofu feta cheese.

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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.

Luckily, the remaining ingredients for Greek salad typically are vegan. So, if you have a great feta alternative and vegan dressing, you can easily enjoy this delicious salad.

Top view of a glass bowl of colorful Greek salad vegetables tossed in dressing. Bowl is in the top right corner of image with a small wood board in the bottom left corner, topped with a jar of Greek dressing, half a lemon and a glass bowl of chopped lettuce. A jar of tofu feta cheese sits to the left of image.

Plant-based Greek Salad Ingredients

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!

Top view of an arrangement of small glass bowls and jars each filled with a different ingredient, sitting on white-grey marble. From top left, working right then down: tofu feta cheese, sliced black olives, chopped cucumber, Greek salad dressing, chopped yellow bell pepper, sliced red onion, cooked chickpeas, chopped orange bell pepper, raw rotini pasta, whole head of Romaine lettuce, chopped tomato.

How to Make Tofu Greek Salad

This is an easy recipe to make but you’ll need tofu feta and Greek dressing before chopping veggies! Read the detailed instructions below 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.

Image is a compilation of 4 images each showing a rectangular glass container sitting on white-grey marble with each image showing a different step in making tofu feta. From top left working right then down: Cubed tofu fills the container and a hand is pouring a glass jar of soy milk into the tofu; tofu cubes are topped with a pile of nutritional yeast; additional spices have been added on top of the nutritional yeast in a pile; the tofu cubes are now coated with a mixed marinade.

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.

A hand holds a small jar filled with red wine vinegar that is being poured into another jar that is filled with olive oil. White-grey marble background with a whole and half lemon in bottom right corner.

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.

Compilation of 4 images each showing a top down view of a large glass bowl with a wood spoon to the left. From the top left, working right then down: bowl with just chopped cucumber in it; chopped tomato added on top of the cucumber; chopped orange bell pepper added on top of the tomato; chopped yellow bell pepper added on top of the orange pepper.

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.

Top view of a large glass bowl filled with colorful chopped vegetables that have been tossed with Greek vinaigrette dressing with many small flecks of dry oregano and basil. A large wood spoon sits in the bowl and there's a jar of tofu feta cheese and chopped lettuce to the right.

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.

Close up of a glass bowl filled with Greek salad (chopped lettuce topped with a vegetable mix of cucumber, tomato, bell pepper, red onion, black olives and chickpeas all tossed in dressing and topped with cubes of tofu feta cheese). A blurred jar of salad dressing sits in back right corner of image.

How to 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.

Top view of two glass bowls with two small glass jars sitting on a crumpled light brown towel. Bottom bowl filled with chopped Greek salad vegetables (orange and yellow pepper, red onion, black olives, cucumber and tomato) with the top bowl filled with chopped lettuce, the vegetable mix and some cubes of feta cheese. Jars filled with Greek dressing and tofu feta cheese.

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.

Top view of a bowl of Greek salad vegetables tossed in vinaigrette dressing with a light brown towel crumpled along the right edge of the bowl. Bottom left corner shows a quarter of a bowl of Greek salad with lettuce and tofu feta cheese, with two half lemons in top left corner. Top right corner of image has a jar of tofu feta and jar of Greek 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!

Top view of a glass bowl filled with prepared Greek salad (lettuce, vegetable mix, cubes of feta cheese all tossed in dressing). Bowl sits on crumpled light brown towel with a wood spoon below it and a jar of Greek dressing in the top right corner.

If you make this recipe, please rate and comment below to help others benefit from your experience!

Square cropped image of the top view of a bowl of Greek salad vegetables tossed in vinaigrette dressing with a light brown towel crumpled along the right edge of the bowl. Top right corner of image has a jar of tofu feta and jar of Greek dressing with a half lemon in top left corner.

Vegan Greek Salad with Tofu Feta

This easy recipe for vegan Greek salad is loaded with colorful vegetables and tossed with a tangy, homemade Greek dressing. Topped with delicious tofu feta, it’s the ultimate gluten and dairy free summer salad!

5 from 2 votes. Leave a review!

Prep Time 40 mins

Toss and Serve 5 mins

Total Time 45 mins

Servings Servings

Calories 315 kcal

Cuisine Greek-inspired, Vegan

Equipment

Cutting board
Knife
Small jar (to make dressing)
Container with tight-fitting lid (to make feta)
Large salad bowl (mixing bowl)
Large pot (if making pasta)
Can opener

Ingredients

1 batch Greek dressing
1 batch tofu feta cheese

Salad Mix

1 cup cucumber , chopped (about ½ large)
1 cup tomato , chopped (about 1 large)
1 cup orange bell pepper , chopped (about 1 medium-large)
1 cup yellow bell pepper , chopped (about 1 medium-large)
1 cup chickpeas
⅔ cup sliced black olives (canned)
⅔ cup red onion , thinly sliced (½ large)

To Serve (Choose ONE, Half Each or Double Salad Mix)

2 Romaine hearts , chopped
3 cups dry pasta , cooked

Instructions

Step 1: Prep Dressing and Feta

To begin, prep a batch of tofu feta cheese or use a store-bought vegan feta cheese alternative. Tofu feta requires time to marinate (at least an hour, but ideally overnight) so it’s best to have this prepared in advance.
1 batch tofu feta cheese
Prep a batch of vegan Greek salad dressing or use a store-bought alternative.
1 batch Greek dressing

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.
1 cup cucumber, 1 cup tomato, 1 cup orange bell pepper, 1 cup yellow bell pepper
Thinly slice the red onion and add it to your bowl.
⅔ cup red onion
Drain and rinse a can of chickpeas, then add some into the vegetables.
1 cup chickpeas
Drain some canned, sliced black olives and add to the bowl.
⅔ cup sliced black olives
Toss ingredients in the bowl with prepared Greek salad dressing until evenly coated.
1 batch Greek dressing

Step 3: Assemble Salad

To assemble salad, chop Romaine lettuce OR cook 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.
2 Romaine hearts, 3 cups dry pasta
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.
1 batch tofu feta cheese

Video

Notes

Nutrition analysis conducted using a Romaine lettuce base only.

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1 Serving (⅙ of recipe)Calories: 315 kcalCarbohydrates: 25 gProtein: 15 gFat: 20 gSaturated Fat: 3 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 11 gSodium: 1202 mgPotassium: 992 mgFiber: 9 gSugar: 9 gVitamin A: 19419 IUVitamin C: 96 mgCalcium: 365 mgIron: 6 mg

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