Vegan Greek Salad (Horiatiki)
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.The fresh flavors and vibrant colors of this Vegan Greek Salad, also known as Horiatiki, have everything I want in a summery side dish. It is loaded with juicy tomatoes, crisp cucumbers, salty vegan feta, and comes together in just 10 minutes.
I have always loved the fresh flavors of Greek cuisine since I grew up in a Greek family, and that love has been passed on to my kids, who could easily live on tomatoes and cucumbers. They devour everything from their favorite Greek pita sandwich to a simple cucumber tomato avocado salad. Yes, That’s right!
So when my mother came to visit a while back, I decided to make her classic Horiatiki Greek salad using similar ingredients to a Greek salad, but with my homemade vegan feta cheese for a plant based twist on the traditional salad. Oh.. my, it’s so yummy!
👩🏽🍳 Why I Love This Recipe
What’s not to like about crunchy cucumbers, juicy tomatoes, fresh red onion, chunky kalamata olives, and salty feta cheese perfectly seasoned with oregano and a drizzle of olive oil? It’s the perfect healthy side dish I can make in a hurry with ingredients I almost always have on hand, and one that I know everyone in my family loves!
The beauty of a traditional Horiatiki Greek salad is its simplicity. There’s no fussy dressing here, just tossing all the beautiful salad ingredients in a bowl with herbs and olive oil to let their natural, amazing flavors shine through! It’s all about letting those fresh veggies be the star of the show. Yum!
I have to admit, I was a little nervous serving this to my mom, the “queen of Horiatiki” Ha. She poked at the vegan feta with her fork like she was on a cooking show, judging every little detail. Then she finally took a big bite, stopped mid chew, and whispered, “It’s delicious, tastes like home.” Honestly, once you make this vegan Greek salad, you’ll never go back to shop-bought salads loaded with lettuce and a few tomatoes. It’s so easy and delicious, it’ll become your go-to salad recipe for every main meal!
🥘 Ingredients
Here is everything I grab when I make this Greek salad at home:
Tomatoes: I use ripe juicy tomatoes because they taste sweet and fresh.
Cucumbers: I like the crunch of the cucumbers and they keep the salad light and refreshing.
Red onion: A few slices of red onion add sharp flavor. I cut them thin so they mix in easily with everything else.
Feta: I usually use my homemade vegan feta, but store bought works too.
Kalamata olives: These are optional, but I always toss them in. They add that classic Greek flavor my family loves.
Greek oregano: I use dried Greek oregano because the flavor is stronger than regular. A little sprinkle makes the salad taste authentic.
Black pepper and salt: I add a small pinch depending on how salty the feta is.
Olive oil: I like using a high quality olive oil for the rich flavor. If I want an oil free version, I leave it out.
🔪 How To Make
This healthy Greek salad is so simple to put together, I make it all the time during the summer. Here is exactly how I do it:
Mix the veggies: I add the tomatoes, cucumber, and onion to a large bowl. Then, I stir them together gently.
Add the extras: I toss in the feta, olives, spices, and a drizzle of olive oil.
Finish and serve: I mix everything well until the flavors are combined. Then, I scoop it into bowls and enjoy right away while it is fresh and crisp.
💭 Expert Tips
My #1 Secret Tip for making this Greek salad is to keep the veggies chunky. My mom never diced the tomatoes or cucumbers too small, and she always told me that bigger pieces keep the salad crisp and rustic. So I do the same thing, and my family even notice how much fresher the salad looks and tastes when the veggies are cut this way.
Other Tips To Keep In Mind:
- Use ripe tomatoes: I always pick tomatoes that are juicy and full of flavor. They are the star of the salad and make a big difference.
- Slice the onions thin: I cut the red onion into very thin slices so the flavor blends in instead of being too strong. Sometimes I even soak them in water for a few minutes to take away the sharp bite.
- Chill before serving: If I have time, I pop the salad in the fridge for about 20 minutes. It makes the veggies crisp and refreshing, especially on a hot summer day.
- Taste before adding salt: Since the feta and olives are already salty, I always taste the salad first. That way I only add a little pinch of salt if it truly needs it.
📖 Variations
I have tried many variations of this vegan Greek salad, and I can honestly say they all turn out delicious. Here are a few of my favorites that I suggest you give a try.
Add some crunch with peppers: I slice about 1 cup of green bell peppers and toss them in with the other veggies. They add the perfect crunch and remind my husband of salads we had in Greece.
Make it hearty with chickpeas: I stir in 1 cup of cooked chickpeas when I want to make this salad into a full meal. My boys love this version and always clean their plates.
Creamy twist with avocado: I cut up 1 ripe avocado into chunks and mix it in gently. It adds a creamy bite that my friends always rave about.
🍽 Serving Suggestions
This Greek salad is amazing on its own, but it’s even better as part of a big Greek feast! I love to serve it as a fresh crunchy side dish to my Greek lentil soup with homemade fresh bread to soak into the brothy juices for a light lunch.
Or to add a contrast of the bright acidic flavors of the salad to complement savory meals like my son’s favorite pasta dish, vegan pastitsio, or soft and juicy Yemitza Greek stuffed peppers and tomatoes. It’s also a surprisingly delicious and refreshing side for those Netflix and chill evenings, paired with nachos or Greek fries topped with creamy tzatziki sauce.
🧊 Storage Directions
Refrigeration: I store the leftover salad in a sealed container in the fridge. It stays fresh for up to two days, but I like it best the same day while the veggies are crisp.
Freezing: I do not freeze this salad because the tomatoes and cucumbers lose their texture.
❓Recipe FAQs
Do I need to peel the cucumbers?
Most of the time I leave the skin on because it gives the salad more crunch and color. If the cucumbers are waxy or a little tough, I peel them so the texture stays light and fresh. When I make the salad for my kids, sometimes I peel half of the cucumber and leave the other half with the skin, which keeps everyone happy.
Can I add lettuce to this salad?
Traditionally Greek salad does not use lettuce, but I do add romaine when I want to stretch the salad for more people. It makes the salad lighter and gives it more crunch, which my kids enjoy. If I am hosting friends, adding lettuce helps fill up the bowl without needing too many extra veggies.
How do I keep the salad from getting watery?
I have found that cutting the tomatoes right before serving helps a lot, since they release juice quickly. If I want to prep ahead, I chop the cucumbers and onion in advance and keep the tomatoes separate until just before tossing. This way the salad still looks fresh and bright on the table.
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📋 Recipe Card
Vegan Greek Salad (Horiatiki)
The fresh flavors and vibrant colors of this Vegan Greek Salad, also known as Horiatiki, have everything I want in a summery side dish. It is loaded with juicy tomatoes, crisp cucumbers, salty vegan feta, and comes together in just 10 minutes.
Servings: 4
Calories: 239kcal
Ingredients
- 1 pound tomatoes , cut into pieces (about 3 medium sized)
- 1 pound cucumbers , cut into pieces (you can peel too if preferred)
- ½- ⅓ red onion , sliced
- ½ – 1 cup vegan feta cheese , cut into small pieces or crumbled (about 1/3 – ½ pound, see note)
- ⅓ – ½ cup kalamata olives with pits , can leave pits out if you prefer
- 1 tablespoon dried Greek oregano
- ¼ teaspoon ground black pepper
- Sea salt , optional to taste (may not need due to the feta and olives)
- Drizzle of olive oil , or remove if oil free
Instructions
- Mix the cucumber, tomato and onion together in a large bowl.
- Add the feta cheese, olives, oregano, salt (if using), pepper and olive oil.
- Mix together so everything is combined well and spread around.
- Serve with your favorite bread!
Notes
- My #1 Secret Tip for making this Greek salad is to keep the veggies chunky. My mom never diced the tomatoes or cucumbers too small, and she always told me that bigger pieces keep the salad crisp and rustic. So I do the same thing, and my family even notice how much fresher the salad looks and tastes when the veggies are cut this way.
- Use ripe tomatoes: I always pick tomatoes that are juicy and full of flavor. They are the star of the salad and make a big difference.
- Slice the onions thin: I cut the red onion into very thin slices so the flavor blends in instead of being too strong. Sometimes I even soak them in water for a few minutes to take away the sharp bite.
- Chill before serving: If I have time, I pop the salad in the fridge for about 20 minutes. It makes the veggies crisp and refreshing, especially on a hot summer day.
- Taste before adding salt: Since the feta and olives are already salty, I always taste the salad first. That way I only add a little pinch of salt if it truly needs it.
Nutrition
Calories: 239kcal | Carbohydrates: 19g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 578mg | Potassium: 678mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1093IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 3mg
