Vegan Griechischer Salat (Greek Salad)

Indulge in the vibrant flavors of sunshine with this Vegan Griechischer Salat (Greek Salad), a plant-based twist on the Mediterranean classic. Bursting with fresh and colorful ingredients like crisp cucumber, juicy cherry tomatoes, crunchy red bell pepper, and tangy Kalamata olives, this salad is topped with creamy vegan feta for a delightful dairy-free alternative. The zesty dressing, made with extra virgin olive oil, lemon juice, and aromatic dried oregano, ties everything together perfectly, while a sprinkle of fresh parsley adds a final touch of brightness. Ready in just 20 minutes with no cooking required, this quick and easy recipe is perfect for a refreshing summer meal, side dish, or light snack. Serve it immediately for peak freshness, or let the flavors meld in the fridge for even more deliciousness. Vegan, gluten-free, and full of wholesome ingredients, this Greek salad is sure to become your new go-to for effortless Mediterranean flair!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 large Cucumber
• 1 medium Red bell pepper
• 200 grams Cherry tomatoes
• 0.5 medium Red onion
• 100 grams Kalamata olives
• 150 grams Vegan feta cheese
• 4 tablespoons Extra virgin olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Start by preparing the vegetables. Peel the cucumber if desired, then chop it into bite-sized chunks.

Step 2

Core and remove seeds from the red bell pepper and dice it into similar-sized chunks as the cucumber.

Step 3

Halve the cherry tomatoes and thinly slice the red onion.

Step 4

Roughly chop the Kalamata olives if they are large.

Step 5

In a large salad bowl, combine the chopped cucumber, red bell pepper, cherry tomatoes, red onion, and Kalamata olives.

Step 6

Crumble the vegan feta cheese over the salad mix.

Step 7

In a small bowl, prepare the dressing by whisking together extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper.

Step 8

Pour the dressing over the salad and toss gently to combine all ingredients thoroughly and evenly.

Step 9

Finely chop the fresh parsley and sprinkle it over the salad just before serving.

Step 10

Serve the salad immediately for the freshest taste or store it in the refrigerator for up to a day.

Nutrition Facts

Serving size	(1135.9g)

Amount per serving	% Daily Value*
Calories	1294.1

Total Fat 116.4g	0%
Saturated Fat 38.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4085.6mg	0%
Total Carbohydrate 50.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 19.7g
Protein 17.5g	0%

Vitamin D 0IU	0%
Calcium 343.5mg	0%
Iron 7.7mg	0%
Potassium 1518.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.3%

Protein: 5.3%

Carbs: 15.4%