Description
A fresh and vibrant vegan Greek salad packed with crisp vegetables, olives, and a tangy dressing. Perfect for a light meal or side dish.

Ingredients

1 large cucumber, diced
4 medium tomatoes, diced
1 red onion, thinly sliced
1 green bell pepper, diced
1 cup Kalamata olives, pitted
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
200g vegan feta cheese, cubed (optional)
Instructions
Wash and chop all vegetables.
Combine cucumber, tomatoes, red onion, bell pepper, olives, and parsley in a large bowl.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Add vegan feta cubes if using and toss lightly.
Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
For best flavor, use ripe tomatoes and crisp cucumber.
Adjust vinegar and salt to taste.
Add a pinch of sugar if the dressing is too tart.
Store leftovers in an airtight container for up to 2 days.