Vegan Greek Salad — Recipes — Plantiful Coach

A Greek salad is just not the same without the feta. You could make your own from scratch (there are recipes based on tofu, or almonds) but that’s a mission.

And why bother when you can buy it ready made? I used the dairy-free feta cheese from Violife, which is beautifully creamy with a slight tang, and brings a lovely richness to a simple fresh salad of tomato, cucumber, red onion and Kalamata olives, with olive oil, red wine vinegar, oregano and sea salt 🥗

I’m told that the correct way to serve an authentic Greek salad is with a thick slab of feta on top — yes please!


  • 4 medium Roma tomatoes (sliced into wedges)
  • 1 medium English cucumber (halved, then sliced)
  • ½ medium red onion (thinly sliced)
  • 200 g Kalamata olives (not pitted)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano (plus extra)
  • sea salt (to taste)
  • 120 g vegan feta cheese (thickly sliced)


  • Add the tomatoes, cucumber, onion and olives to a salad bowl.
  • Drizzle the olive oil and red wine vinegar over the salad, and add the oregano and a couple pinches of salt (to taste).
  • Toss everything together, then add the vegan feta on top.
  • Sprinkle a little extra oregano on top before serving.

Originally published at on December 30, 2020.




Plantiful Coach, 9 years in the making.

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Muriel Gravenor

Muriel Gravenor

Plantiful Coach, 9 years in the making.

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