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    Home » Recipes » Salad

    Vegan Greek Salad with Tangy Herb Dressing

    Mar 1, 2018 by Kaitlin

    An oil-free Vegan Greek-style Salad recipe! It's filled with bold flavors and then topped with an easy, tangy dressing. Plus a chickpea boost for plant-based protein! (Gluten-free.)

    Loaded Greek Salad in a bowl with jar of dressing

    I love the boldness of Greek-style flavors, and this restaurant-style salad delivers.

    It's filled with big flavors like Kalamata olives, artichokes, and red onion. Then it's topped with a zesty Greek-inspired salad dressing.

    Plus the deconstructed style makes for a gorgeous presentation. It's like creating your own beautiful salad art!

    Vegan Greek Salad with dressing poured over top

    Ingredients for Vegan Greek Salad

    For this recipe you will assemble in a bowl:

    • Romaine lettuce: 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. Just be sure to peel these first as the skins are usually thicker and tough.
    • Cherry tomatoes or grape tomatoes: I use these because they are so sweet and flavorful. But you can substitute roma tomatoes or other garden tomatoes if desired.
    • Red onion: If you find these too strong, simply omit or try green onion instead.
    • Garbanzo beans (chickpeas): These are a really 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
    • Fresh garlic clove
    • Dried oregano: Or substitute other herbs to taste such as Italian seasoning, dried basil, etc.

    Note: This is not an authentic Greek salad recipe, but merely my own adaption.

    Fresh salad in a white bowl with dressing in a jar

    Customizing

    Vegetables: Change up the veggies as you see fit. Toss in fresh bell pepper, roasted red bell pepper, sprouts, etc.

    Vegan feta cheese: Add tofu feta or other vegan feta cheese crumbles on top of your bowl before serving if desired.

    Olive oil: I prepare this salad oil-free, but feel free to whisk in a teaspoon of good quality 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.

    Serving

    This salad is great for everyday enjoyment, meal prep, or dinner parties and entertaining. The recipe yields about 3-4 larger salads, or 6 smaller salads.

    Tip: It's great served with a side of pita bread and homemade hummus!

    Storing

    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.

    Vegan Greek-style salad in a bowl

    For more inspiration, also browse all vegan salad recipes.

    Vegan Greek Salad with dressing poured over top

    Vegan Greek Salad with Tangy Herb Dressing

    A fresh & healthy Greek-style salad filled with bold flavors and tangy oil-free dressing! Plus chickpeas for added plant-based protein.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Greek-Inspired, Oil-Free, Vegan
    Servings: 3 large bowls

    Ingredients

    • 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

    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

    Instructions

    • 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.

    Notes

    Yield: Recipe makes about 3 large salads or 6-8 small salads.
    Other additions: Clover/alfalfa sprouts, bell peppers, roasted red peppers, vegan feta, fresh herbs, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Greek Salad with Tangy Herb Dressing
    Amount per Serving
    Calories
    335
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Potassium
     
    711
    mg
    20
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    2106
    IU
    42
    %
    Vitamin C
     
    43
    mg
    52
    %
    Calcium
     
    133
    mg
    13
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Heidi

      June 21, 2022 at 12:52 pm

      This recipe looks a lot better than many oil-free ones out there which want you to add strange ingredients like maple syrup. I look forward to trying this one in a few days!

      Reply
      • Kaitlin

        June 21, 2022 at 2:15 pm

        Thanks and I hope you enjoy it, Heidi!

        Reply
    2. Nikki

      September 21, 2021 at 8:54 am

      5 stars
      This was fantastic!! I added avocado and finished with cracked black pepper. So good!

      Reply
      • Kaitlin

        September 21, 2021 at 10:22 am

        Great additions! Thanks so much for sharing your kind feedback!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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