Vegan Greek Salad with Plant-Powered Feta

Greek salad is one of those simple, timeless dishes  — fresh, vibrant, and easy to make. Traditionally made with feta cheese, olives, and crisp vegetables, it’s a classic for good reason.

This vegan Greek salad takes everything you love about the original, swapping out the dairy for a delicious plant-powered feta that’s just as tangy, creamy, and satisfying.

This recipe is all about making the most of seasonal fresh ingredients. Juicy tomatoes, crunchy cucumber, red onion, and salty kalamata olives come together to create the perfect mix of textures and flavours.

The dairy-free feta brings that familiar briny richness, while a simple olive oil and lemon dressing ties everything together beautifully. It’s light, refreshing, and surprisingly filling — perfect as a side dish, packed lunch, or even the star of your summer table.

Whether you’re already a Greek salad lover or just looking for an easy salad to enjoy in the warmer months, this vegan salad is a winner.

What you need to make vegan Greek salad

For the plant-powered vegan feta cheese

• firm tofu
• olive oil
• olive brine juice
• lemon
• apple cider vinegar
• nutritional yeast
• garlic
• dried oregano
• agar agar

For the greek salad

• red onion
• 2 large vine tomatoes
• cucumber
• black kalamata olives
• fresh mint
• oregano
• olive oil
• lemon

Substitution and Ingredient Notes

Vegan tofu: If you’re short on time or ingredients, you can use a shop-bought vegan feta (there are lots of great options these days!). But if you can, give the homemade version a try — it’s easy and so worth it.

Agar agar: This is used to firm up the tofu and give it a more feta-like texture. If you don’t have any, you can leave it out. The feta will still taste great — it’ll just be a bit softer and more like marinated tofu.

Tomatoes: Now I used large vine tomatoes but you can use any fresh tomatoes really. I find the vine tomatoes pack the most tomato flavour and since it’s one of the main ingredients for a traditional Greek salad having some high quality tomatoes will make a big difference

Nutritional yeast: Adds a cheesy, savoury depth. If you don’t have any, you can skip it — or add a small splash of soy sauce or miso paste to the marinade for extra umami.

Olives: Kalamata olives give that classic Greek flavour, but any black olives will do in a pinch. Just try to avoid canned ones if possible, as they’re usually milder in flavour.

Lemon juice: You can swap lemon for red wine vinegar in the salad dressing if that’s what you have on hand — both add a nice tang.

Salad Tips

• Chop to your liking: Traditional Greek salad keeps the veggies chunky — think thick slices of cucumber and wedges of tomato — but feel free to chop everything smaller if you prefer it more like a chopped salad. It’s your salad, after all!

• Let it marinate: If you have the time, let the salad sit for 10–15 minutes before serving. This gives the flavours time to meld, especially the onion and herbs.

• Make ahead: The tofu feta gets even better after a few hours (or overnight) in the fridge, as it absorbs more of the marinade. You can prep it in advance and keep it in the fridge for up to 5 days.

• Use the olive brine: Don’t skip this! The brine from a jar of Kalamata olives gives the vegan feta that distinct salty, tangy flavour. It’s one of the secret ingredients that makes it taste feta-like without dairy.

• Fresh herbs make a difference: Mint might not be traditional, but it adds a lovely freshness that balances the saltiness of the olives and feta. You could also try parsley or basil depending on what you have on hand.

How to make

Add all of the ingredients except the agar agar to a food processor and blend. Taste and adjust seasoning.

Prepare a loaf pan or rectangle/square container (I used a square glass tray).

In a pan, add one cup of water and the agar agar powder. Bring to a boil and continuously stir. Once boiling, set a timer for 1 minute and continue to stir.

When the minute is up, quickly add the agar agar mixture to the food processor with the other ingredients and blitz. As soon as it’s smooth, pour the mixture into your prepared pan or tray and smooth the top. Make sure to do all of this as quickly as possible, as the agar agar sets fast.

Refrigerate to set, and when completely ready, using a knife to loosen the sides, tip it onto a chopping board. Slice into cubes.

Now to prep the salad: slice the red onion and cut the tomatoes into wedges. Slice the cucumber in half lengthways and remove the inside with a spoon (this is optional). Cut into slices. Chop up the mint.

Add the chopped ingredients to a bowl along with the plant-powered fetaand remaining ingredients for a dressing. Toss together!

Fancy more salad recipes?

• Roasted Vegetable Quinoa Salad
• Thai Green Noodle Salad with Spicy Sesame Sauce
• Broccoli and Apple Salad
• Mexican-Inspired Corn Salad

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