A fresh oil-free & vegan Greek-style salad recipe filled with bold flavors. Then topped with an easy, tangy dressing. Plus chickpeas for plant-based protein! (Gluten-free.)
I adore the boldness of Greek-style flavors, and this restaurant-style salad is no exception.
It is filled with big flavors like olives, artichokes, and onion. Then it is topped with a zesty Greek-inspired salad dressing.
Plus the deconstructed style makes for a gorgeous presentation. It is like creating your own beautiful salad art!
Note: This is not an authentic Greek salad recipe, but merely my own adaption.
Ingredients for Greek Salad
For this recipe you will need:
- Romaine: Most authentic Greek salads are not served with lettuce, but I like the addition so I include it. (This is more typical of an American-style Greek salad.)
- Cucumber: I use English/hothouse cucumbers because they are more flavorful, but regular seedless garden cucumbers can work too.
- Cherry tomatoes or grape tomatoes: Or you can substitute roma tomatoes or other garden tomatoes if desired.
- Red onion
- Garbanzo beans: These are a nice addition of plant-based protein and fiber.
- Cooked beets: I buy pre-cooked beets from "Love Beets" brand for convenience, but feel free to cook your own.
- Artichoke hearts: These usually come in a jar or can.
- Kalamata olives
- Red wine vinegar
- Fresh lemon juice
- Garlic clove
- Dried oregano: Or other herbs to taste such as Italian seasonings, dried basil, etc.
Feta cheese: Add tofu feta or other vegan feta cheese crumbles on top of your bowl before serving if desired.
Olive oil: Feel free to add a teaspoon of olive oil to the dressing if you wish.
Chopped salad: You can also prepare this dish as a chopped salad by dicing everything in smaller pieces. Bell pepper would be a nice addition to toss in as well.
Serving + Storing
This salad is fun, festive, and a great choice for meal prep, or dinner parties and entertaining too. The recipe yields about 3-4 larger salads, or about 6 smaller salads.
It's great served with a side of pita bread and hummus.
Store salad and dressing separately in airtight containers in the fridge. Then combine together when ready to serve. This helps it stay fresh and crisp.
For more inspiration, also browse all vegan salad recipes.
Vegan Greek Salad with Tangy Herb Dressing
- 1 large head romaine (or 2 small)
- 1 cucumber (I use English/hothouse)
- 1 1/2 cups grape/cherry tomatoes
- 1/2 small red onion
- 15 oz. can garbanzo beans
- 1 cup cooked beets (I use organic Love Beets brand)
- 1 cup artichoke hearts (I use jarred)
- 2/3 cup kalamata olives
- Other additions: clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs
For the Greek-style dressing:
- 1/4 cup red wine vinegar
- 2-3 Tbsp. fresh lemon juice
- 2 Tbsp. water (or broth)
- 1 clove garlic
- 1 tsp. dried oregano
- 1/8 tsp. salt
- Make the dressing: Mince garlic and add all dressing ingredients to a small bowl. Whisk to combine.
- Roughly chop romaine. Slice cucumber (peeled if desired), beets, and onion. Halve/quarter artichoke hearts (and olives and tomatoes if desired).
- Place romaine on serving plates. Add toppings. (Have fun with presentation!)
- Stir dressing and spoon over the top. It’s strong so start small. Or simply add your own favorite dressing.
Nutrition Per Serving (Estimate)
If you are enjoying this oil-free vegan Greek salad recipe, also check out:
- Southwestern Chopped Salad with Cilantro Lime Dressing
- Fresh Thai Quinoa Salad with Peanut Sauce
- Butternut Squash and Kale Salad with Maple Balsamic Dressing
- Vegan Italian Pasta Salad