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greek salad served in a plate
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5 from 1 vote

Greek Salad

Chopped Greek salad - the best and easiest recipe ever! This Mediterranean Greek salad comes with a vegan feta option and is always a delight!
Course Salad
Cuisine Vegan
Keyword chopped greek salad, greek salad dressing, mediterranean greek salad, vegan greek salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -4
Calories 433kcal
Author Aline Cueni





  • Combine the chopped tomatoes, cucumber, olives, red onion, and parsley in a large serving bowl. Add vegan feta cheese if you want. You can either add the feta in cubes or crumble using your fingers.
  • Mix all ingredients for the dressing in a small bowl.
  • Drizzle the dressing over the salad and toss until well combined.


  • Seed Cucumber: Cucumbers contain a large amount of water which can make a salad watery and therefore bland. To avoid that, seed the cucumber prior to chopping it. The easiest way to seed a cucumber is if you spoon out the seeds using a small spoon (preferably with sharp edges).
  • Variations: Add chopped bell peppers or chopped sun-dried tomatoes to the salad.
  • Olives: Kalamata olives are one of the best and most flavorful olives you can get. Feel free to substitute with other olives you like. I always buy them pitted. No need to wash the olives, the saltiness ads some extra flavor.
  • Feta: This salad tastes excellent with or without feta. Vegetarians can use regular Feta, vegans can make their own according to this vegan tofu feta cheese recipe
  • Leftovers & Make Ahead: This salad can be stored for up to two days in the fridge. Store it in an airtight container and let it sit for 30 minutes at room temperature before serving.


Calories: 433kcal | Carbohydrates: 21g | Protein: 4g | Fat: 39g | Saturated Fat: 5g | Sodium: 1109mg | Potassium: 687mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2810IU | Vitamin C: 46mg | Calcium: 118mg | Iron: 3mg