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.)
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!
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.
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.
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!
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
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