Vegan Greek Salad with Tofu Feta

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!

Course Lunch, Salad, Side Dish

Cuisine Greek-inspired, Vegan

Keyword Vegan Greek salad with tofu feta

Prep Time 40

Toss and Serve 5

Total Time 45

Servings Servings

Calories 315kcal

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

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