Authentic Vegan Greek Salad Recipe

Hey there, Marilyn’s Vegan Kitchen fam! Oh, do I have a treat for you today! I just got back from an incredible Greek vacation where I took a cooking class with the one and only Yaya—a true Greek grandma with a heart of gold and recipes to match! Today, I’m sharing her authentic Greek village salad that’ll make your taste buds dance like you’re dining on a sun-soaked Mediterranean terrace.
This salad? It’s a vibrant celebration of fresh ingredients. We’re talking juicy tomatoes, crisp cucumbers, crunchy bell peppers, tangy red onions, and briny Kalamata olives, all topped with creamy sheep’s feta—or a vegan feta swap for my plant-based crew! The secret? A bold dressing of extra virgin olive oil, red wine vinegar, and fragrant oregano that ties it all together.
Here’s how it goes: Start by slicing 2 pounds of ripe tomatoes into bite-sized wedges, sprinkle with a pinch of sea salt, and let them drain for 30 minutes to intensify that flavor. While they’re chilling, soak your thinly sliced red onions in ice water to mellow them out—trust me, it’s a game-changer! Then, chop your cucumber into refreshing chunks, slice a bell pepper into bold strips, and toss in some Kalamata olives and capers for that salty pop.
Now, mix up a quick dressing: whisk together red wine vinegar, crushed oregano, sea salt, and black pepper. Toss it all with your veggies and that golden olive oil, then crown it with feta triangles and an extra drizzle of oil. Boom—15 minutes, and you’ve got a salad that serves 8 as a side or 4 as a main dish.
This recipe is perfect for summer BBQs, meal prep, or just when you’re craving something fresh and healthy. Want to make it vegan? Swap the feta for your favorite plant-based version—it’s just as delicious! I learned so much from Yaya, and I’m thrilled to share this with you. If you love vibrant, Mediterranean-inspired dishes, hit that subscribe button and join our foodie family for more plant-based goodness! Check the description for the full recipe and let me know in the comments—what’s your favorite way to enjoy this Greek salad? Let’s get cooking!

Vibrant Greek Village Salad with Zesty Feta and Fresh Herbs
Bursting with Mediterranean sunshine, this authentic Greek village salad is a flavor explosion! Juicy, ripe tomatoes, crisp cucumbers, crunchy bell peppers, tangy red onions, and creamy sheep’s feta come together with briny Kalamata olives and capers. It’s all tossed in a bold extra virgin olive oil dressing spiked with red wine vinegar and fragrant oregano. Perfect as a lively side for 8 or a hearty main for 4—your taste buds will thank you!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients
• 2 lbs ripe, juicy tomatoes, cored and cut into irresistible bite-sized wedges
• 1 ¼ tsp sea salt, divided, for that perfect flavor pop
• ½ red onion, sliced whisper-thin for a zesty crunch
• 2 Tbsp red wine vinegar for a tangy kick
• 1 tsp dried oregano, crushed to unleash its aroma
• ½ tsp black pepper for a hint of spice
• 1 English cucumber, quartered and chopped into refreshing chunks
• 1 vibrant bell pepper, cored, seeded, and sliced into bold strips
• 1 cup pitted Kalamata olives, bursting with briny goodness
• 2 Tbsp capers, rinsed and drained for a salty surprise
• ¼ cup extra virgin olive oil, the heart of the Mediterranean
• ¾ lb feta cheese, cut into creamy, dreamy triangles
Prepping the Veggies
Slice those juicy tomatoes into bite-sized wedges, sprinkle with ½ tsp sea salt, and let them drain in a colander over a bowl for 30 minutes to intensify their flavor. Meanwhile, thinly slice the red onion and soak in ice water for 15 minutes to mellow its bite. Quarter the cucumber into refreshing chunks and core the bell pepper, slicing it into vibrant strips.
Finishing the Salad
Drain the tomatoes and onions, then toss them into a large bowl with the cucumber, bell peppers, Kalamata olives, and capers. Drizzle with that golden extra virgin olive oil and toss to coat. In a small bowl, whisk together the red wine vinegar, dried oregano, ¾ tsp sea salt, and black pepper for a zesty dressing. Gently toss with the veggies, taste, and adjust seasoning for that perfect balance.
Transfer this colorful masterpiece to a serving platter or divide among 4 or 8 plates. Crown with creamy feta triangles, drizzle with more olive oil, and sprinkle extra oregano for a final flourish. Serve and savor the taste of Greece!

#GreekSalad #MediterraneanVibes #marilynsvegankitchen #VeganRecipes #HealthyEats #SaladGoals”

Hello wonderful food lovers and welcome back to Maryland’s vegan kitchen. Today I’m absolutely thrilled to take you on a culinary journey to the sun-kissed shores of Greece where just a few weeks ago I was welcomed into the warm inviting kitchen of Yaya, a genuine Greek grandma whose love for food and family shines through in every dish. Yaya taught me the secrets of authentic Greek cooking passed down through generations. And today, I’m so excited to bring one of her gems to you. A traditional Greek village salad or horiataki reimagined with a vegan twist that’s 100% plant-based while staying true to its roots. This horyataki isn’t just a salad. It’s a celebration of summer, simplicity, and the fresh local ingredients that make Mediterranean cuisine so iconic. Imagine juicy ripe tomatoes, crisp cucumbers, crunchy bell peppers, and zesty red onions, all coming together in a vibrant, colorful bowl of pure joy. To keep it vegan, we’re swapping traditional feta for a creamy, tangy, vegan feta that’s so delicious, you’d swear it came straight from a Greek island. The real magic. A bold garlicky dressing made with high quality extra virgin olive oil, red wine vinegar, and fragrant oregano that ties every bite together in perfect harmony. Ready to get cooking? This recipe is super simple, comes together in just a few minutes, and serves up to eight as a refreshing side dish or four as a hearty main dish. It’s perfect for summer barbecues, cozy family dinners, or meal prepping for a week of wholesome, flavorful lunches. Here’s how to bring this Greek village salad to life in your own kitchen. Start with slicing red ripe tomatoes into wedges and place them in a large bowl with thinly sliced red onion and let them marinade together, deepening the flavors, giving the salad that authentic juicy depth that makes it irresistible. Now, let’s add some crunch by chopping up a fresh cucumber into bite-sized chunks and your favorite colored bell pepper into bold strips. For that classic Mediterranean flare, toss in a handful of calamata olives, and a sprinkle of capers for a tangy salty burst. For the dressing, the star of the show, pour a generous gug of highquality extra virgin olive oil, a splash of red wine vinegar, a pinch of sea salt, and a crack of black pepper. Gently toss everything to coat the veggies evenly. Now for the finishing touch, crown your salad with generous chunks of creamy, tangy, crumbly vegan feta. Sprinkle dried oregano over the top for its earthy, aromatic flavor. And there you have it, a vibrant, authentic Greek village salad that’s ready in just a few minutes. This salad is perfect for so many occasions, sunny barbecues, cozy family dinners, or even a week of hearty, flavorful meal prep. It’s fresh, wholesome, and transports you into sun soaked Greek terrace with every bite. What made learning from Yaaya so special wasn’t just her incredible recipes. It was the stories, laughter, and the way food brought us together. That’s the heart of Marilyn’s Vegan Kitchen. Creating plant-based dishes that nourish your body, warm your soul, and connect people. If you’re excited about vibrant Mediterranean inspired vegan recipes, join our foodie family. Hit subscribe. Tap the bell icon to stay updated and let’s keep the plant-based love going. Check the description below for the full recipe. I’d love to hear from you. Drop a comment and tell me how you enjoy your Greek village salad. Do you pair it with warm pa, grilled veggies, or make it the star of a vegan mess platter? Share your twists and let’s inspire each other. Maryland’s vegan kitchen is your home for easy, flavorful plant-based recipes. From hearty comfort food to fresh dishes like this salad. Thank you for watching my foodie friends. Until next time, keep cooking with love. Cali orexi bonapi. So good. Hope you guys try it, too.