This ain’t your average Greek salad, Outlaws. We’re throwing the rulebook out the window and levelling up with bold flavours and a few unexpected rebel ingredients. 💥
In this epic Mediterranean-inspired vegan salad, you’ll get all the classics—crisp cucumbers, juicy tomatoes, red onions, and briny Kalamata olives—but we’re not stopping there. Tangy green olives and tender artichoke hearts join the party, adding flavour and texture.
And the real game-changer? Santorini Spiced Walnuts. Crunchy, zesty, and packing a serious punch, these nuts bring a whole new vibe to this Greek salad remix.
Santorini Walnuts:
Topped with our signature homemade Greek salad dressing—zippy lemon, bold garlic, smooth olive oil, and a touch of herbs—this dish is fresh, vibrant, and addictive.
Greek Salad Dressing:
🫒 100% plant-based
💚 Easy to make
🔥 Perfect for meal prep or a light lunch
🌍 Packed with Mediterranean flavours
👉 Learn how to make this unforgettable vegan Greek salad—and don’t forget to like, comment, and subscribe for more rebellious plant-based recipes!
📌 Check out our full recipe here!
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Timestamps:
Intro: 00:00
Ingredients: 00:19
Prep: 00:25
Mixing: 06:45
Outro: 08:17
Music by: https://www.bensound.com
License code: 4M7NNRKT0K0AAWB2
#vegan #greeksalad #plantbased #recipes #veggieoutlaws
We take an ordinary Greek salad and make it with a [Music] twist. Howdy, it’s Linda from Veggie Outlaws and today we’re making Greek salad with a twist. So, hop on board and let’s get [Music] cooking. After we make the dressing, we’re going to prepare the vegetables. First, we take a green leaf lettuce. We wash it. Then we remove the core. Using a salad spinner, we tear the leaf into bite-sized pieces and put it in the salad spinner. It’s nice to use the salad spinner in order to dry the lettuce. You do not want to make your salads with wet lettuce. That’s kind of yucky. So, we prepare the salad, put it in our salad spinner. Once we put it in our salad spinner, we spin. [Music] That makes about eight cups. If you feel it’s a little damp still, you can use a paper towel just to absorb any extra moisture. Add your dried lettuce into your large salad bowl. Take half an English cucumber. Cut it in half and then in half again. And [Music] dice. Once it’s diced, add it to your bowl. Dice two medium tomatoes. These are a bit on the small side, so I might dice three. We’ll see how much it [Music] [Music] makes. We love salads in our house, and this Greek salad with a twist is a real treat. Add the tomatoes on top of the leaves and the cucumber in the salad bowl. Take a bell pepper. You can use orange or yellow or red. We happen to have a yellow in the refrigerator, so that’s what we’re using. Remove the pulp and the seeds. I always save whatever I’m removing to go into my vegetable scrap bag in the freezer to make broth [Music] with. Remove the [Music] pulp and dice. I decided to make Greek salad with a twist. And the twist is the salad includes Santorini spiced roasted walnuts and articho carts. Add your diced pepper into your salad [Music] bowl. Take our red bread red onion and cut it into a quarter. Then thinly slice the quarter. Well, as those are pretty big pieces, so we’re going to cut them in half again to make them a little bit smaller. Another twist to our Greek salad is we use not only do we use calamatti olives, we also use a few green olives. We’ll take a half a cup of pitted calamati olives which we’re going to cut into [Music] quarters. It’s about 24 olives. Set aside half a cup of articho carts diced into pieces. We don’t use feta cheese in this salad. So instead, we decided to use articho carts, which gives it a nice flavor, nice texture. Remove any hard outer pieces. 2 tablebspoon of green olives. Slice into quarters. Set aside a few slices of each of these for garnish. Pick a/4 of a cup of your sliced onions. You don’t want any more than a/4 of a cup of sliced onions or it becomes too overpowering. Add these to your salad bowl. Add your quartered olives to your salad bowl. Add your quartered green olives to your salad bowl and your diced artichoke carts. Using your salad mixer, mix your salad. Toss your salad. Now, at this point, you could add your salad dressing. However, if you’re not going to be eating it all in one sitting, then you probably don’t want to add the salad dressing. It’s better to add the salad dressing just before you eat it. And since this does make a nice big bowl of salad, you may want to have it today and tomorrow, like today for dinner, tomorrow for lunch. Take 1/2 a cup of our Santorini spiced walnuts. Spread them over the top. [Music] Garnish your salad with some sliced calamatti olives, artichoke carts, a couple of green olives, and our onion. When we’re ready to go, we add our salad dressing. We have a beautiful Greek salad with a twist. If you like what we made today, just stir up that like button and subscribe for more delicious recipes. Or head over to our website, veggie outlaws.com, where we have new recipes coming out every week. And you can pick up a copy of our cookbook, Veggie Outlaw’s Most Wanted Vegan Recipes.