Description
Discover an Authentic Greek Salad bursting with fresh, crisp vegetables, plant-based feta cheese, and a tangy apple cider vinegar dressing. This vibrant Mediterranean dish offers a harmonious blend of flavors and textures, perfect as a light meal or a colorful side. Simple to prepare with wholesome ingredients, it brings a refreshing taste of the Greek islands to your table.
Ingredients
Scale
Vegetables and Olives
- 3 ripe tomatoes, cut into wedges
- 1 large cucumber, peeled, halved, and chopped into bite-sized pieces
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
Plant-Based Cheese
- 3/4 cup plant-based feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon dried oregano (natural)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Optional Garnishes and Variations
- Fresh mint or parsley leaves, chopped
- 1/2 bell pepper, thinly sliced
- A pinch of Aleppo pepper or chili flakes
- Green olives or capers as alternative to Kalamata olives
Instructions
- Prepare the Vegetables: Wash and dry all vegetables thoroughly. Slice the tomatoes into wedges. Peel and halve the cucumber, then chop into bite-sized pieces. Thinly slice the red onions to balance sharpness and color.
- Combine Fresh Ingredients in a Bowl: Place the tomatoes, cucumbers, red onions, and Kalamata olives into a large serving bowl, ensuring even distribution.
- Add Plant-Based Feta Cheese: Sprinkle the crumbled plant-based feta cheese evenly over the combined vegetables, providing creamy and tangy bursts in each bite.
- Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar (natural), dried oregano (natural), sea salt, and freshly ground black pepper until well blended.
- Toss Gently and Serve: Pour the dressing over the salad ingredients and gently toss to combine, being careful not to bruise the vegetables so they retain their crispness and vibrant colors.
Notes
- Use the freshest ingredients available, including ripe tomatoes and firm cucumbers, for optimal flavor and texture.
- Chill all salad components before serving to ensure a refreshing bite.
- Allow the salad to rest for 10 minutes after tossing to let flavors meld beautifully.
- Taste the dressing before pouring to balance the acidity to your liking.
- Serve in a shallow bowl to prevent juices from pooling and to maintain the salad’s vibrant appearance.
- Store leftover salad refrigerated in an airtight container with dressing kept separate to prevent sogginess.
- Freeze leftovers is not recommended as fresh vegetables and plant-based feta cheese may lose texture and freshness.
- This salad is best served cold or at room temperature; reheating diminishes freshness and crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Greek salad, Mediterranean salad, plant-based feta, vegan salad, gluten free, fresh salad, healthy salad, easy salad recipe
