Quick, simple, and delicious vegan Greek salad made with fresh crunchy veggies, creamy vegan feta cheese, and a flavorful olive oil vinaigrette! Perfect for potlucks, picnics, BBQs, or any day of the week.
3 tablespoonsof minced fresh herbs(either oregano, parsley, dill, or mint)
Dressing
¼ cupof olive oil
2 tablespoonsof red wine vinegar
1garlic cloveminced
1tablespoonof lemon juice
¼ teaspoonof dijon mustard(optional)
Salt and pepperto taste
Instructions
In a large bowl, combine all the salad ingredients.
In a small bowl or mason jar, combine all the dressing ingredients. Pour the dressing over the salad and mix thoroughly.
Notes
Allow the flavors to meld: I recommend at least 30 minutes before serving the salad. Overnight would be optimal if possible.
For a more mellow onion flavor: Soak the onion slices in ice-cold water for 10 minutes to remove the harsh, raw 'bite.' Pat dry before adding to the salad.
Adjust the texture: You can enjoy this as a more typical chunky vegan Greek salad OR make a chopped Greek salad by finely chopping every ingredient, so you get a bit of everything in every bite.