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Vegan Greek Salad

A vibrant and refreshing Vegan Greek Salad made with a variety of crisp vegetables, Kalamata olives, and a zesty dressing that celebrates Mediterranean flavors.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (red or yellow), chopped
  • 1 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1 avocado, cubed
Dressing
  • 3 tablespoons extra virgin olive oil Use a high-quality, cold-pressed variety.
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano Fresh herbs recommended.
  • Salt and pepper to taste

Method
 

Preparation
  1. Wash and chop the cherry tomatoes, cucumbers, bell pepper, red onion, olives, and avocado.
Make the Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper until well combined.
Combine Everything
  1. In a large bowl, gently toss together the chopped vegetables and olives. Drizzle the dressing over them and fold carefully to combine, ensuring each piece gets a touch of the delicious dressing.
Garnish and Serve
  1. Top with freshly chopped parsley or mint for a burst of freshness. Serve immediately for the best texture.

Notes

To boost nutrition, consider adding sunflower or pumpkin seeds. You can also use baby spinach or kale for added nutrients.