Vegan Greek Salad with Tofu Feta: Fresh, Flavorful, and Easy Plant-Based Recipe

Greek salad has always been one of my favorite ways to celebrate fresh veggies and bold flavors. The crunch of cucumber the sweetness of ripe tomatoes and the briny bite of olives make every bite feel like summer. But when I started eating more plant-based meals I missed that creamy feta topping—until I discovered tofu feta.

Now I can enjoy all the classic Greek salad goodness with a totally vegan twist. Tofu soaks up a tangy marinade and transforms into a deliciously convincing alternative to traditional feta. It’s light refreshing and perfect for lunch or as a side dish at any gathering. Trust me once you try this vegan Greek salad you’ll want to make it again and again.

Ingredients

Here are all the fresh plant-based ingredients you need for my vibrant Vegan Greek Salad with incredible homemade tofu feta. Each item adds delicious flavor and nourishing goodness.

For the Vegan Greek Salad

• 1 large English cucumber diced
• 1 pint cherry tomatoes halved
• 1 small red onion thinly sliced
• 1 green bell pepper chopped
• 1/2 cup Kalamata olives pitted and halved
• 1/4 cup fresh parsley chopped
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sea salt
• Fresh ground black pepper to taste

For the Tofu Feta

• 1 14-ounce block firm tofu pressed and cut into 1/2-inch cubes
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 2 teaspoons white miso paste
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• Fresh ground black pepper to taste

Equipment Needed

To make this Vegan Greek Salad with Tofu Feta, I always reach for a few essential kitchen tools to keep things hassle-free and enjoyable. Here is everything you need for prepping and serving this salad at home:

• Sharp chef’s knife
• Cutting board
• Medium mixing bowl (for marinating tofu)
• Large salad bowl (for tossing salad ingredients)
• Measuring spoons and cups
• Whisk (for combining dressing)
• Small jar or bowl (for mixing and storing dressing)
• Slotted spoon (to transfer tofu feta)
• Salad serving utensils

Each item on this list will help you move smoothly from prepping your tofu feta to tossing all the fresh veggies together. I find that starting with the right equipment always makes vegan cooking more fun and efficient.

Make-Ahead Tips

Tofu feta tastes best when it has time to marinate. I recommend making the tofu feta at least 24 hours ahead so the flavors deepen and the tofu picks up a tangy bite just like classic feta.

Prep the vegetables—cucumber, cherry tomatoes, red onion, and green bell pepper—up to one day in advance. Store each vegetable in a separate airtight container to keep everything crisp and fresh.

Slice or pit the Kalamata olives and chop the fresh parsley a few hours before serving to preserve flavor and texture. I always keep parsley wrapped in a damp paper towel if I prep it early.

You can whisk together the olive oil, red wine vinegar, oregano, and sea salt for the dressing up to two days ahead. Keep the dressing refrigerated in a jar and shake well right before adding it to the salad.

If you want to assemble the entire salad ahead, toss everything except the dressing together. Add the dressing and tofu feta right before serving so the veggies stay vibrant and the tofu maintains its firm bite.

Here’s a quick breakdown for advance prep:

This make-ahead approach keeps everything tasting fresh and saves you time when you are ready to eat.

Directions

Crafting this Vegan Greek Salad with Tofu Feta is simple and rewarding. I break it down into four steps so you can build bold flavor and irresistible crunch with ease.

Preparing the Tofu Feta

1. Drain the block of firm tofu and press it for 20 minutes to remove excess moisture.
2. Cut the tofu into half-inch cubes.
3. In a mixing bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon white miso paste, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and a pinch each of sea salt and black pepper.
4. Add the tofu cubes to the marinade. Toss gently so every cube is coated.
5. Cover the bowl and refrigerate for at least 2 hours or ideally overnight. This allows the tofu to soak up all the tangy herb flavors.

Prepping the Vegetables

1. Wash and dry all produce.
2. Dice 1 medium cucumber into bite-sized pieces.
3. Halve 1 cup cherry tomatoes.
4. Thinly slice ½ of a small red onion.
5. Cut 1 green bell pepper into thin strips.
6. Set aside ½ cup Kalamata olives, pitted and halved if large.
7. Chop a handful of fresh parsley leaves.

Making the Dressing

1. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, and ¼ teaspoon sea salt.
2. Taste and adjust salt or add a grind of black pepper as desired.
3. Whisk until the dressing looks emulsified and silky.

Assembling the Salad

1. In a large salad bowl, combine the cucumber, tomatoes, red onion, green bell pepper, olives, and parsley.
2. Drizzle the dressing over the veggies. Toss gently until every piece glistens with the vinaigrette.
3. Spoon the marinated tofu feta on top and sprinkle with extra parsley for a vibrant finish.
4. Serve immediately for the best crunch and freshness.

Serving Suggestions

I love showcasing Vegan Greek Salad with Tofu Feta as a refreshing main dish or hearty side at my cooking classes. Here are my favorite serving ideas to enhance its flavors and keep things nutritious and satisfying:

• Serve Chilled or at Room Temperature

I recommend serving this Greek salad straight from the fridge for a crisp bite or letting it sit at room temperature for about 15 minutes to allow the flavors to bloom. Both options are delicious and keep the veggies vibrant.

• Pair with Plant-Based Proteins

For extra protein or a more filling meal, I sometimes add a scoop of cooked quinoa or a side of chickpeas. This creates a well-balanced bowl that powers me through my day.

• Stuff into Pita Pockets

Spoon the salad with tofu feta into whole grain pita pockets for a simple handheld lunch. It’s a hit with kids and adults who want something portable and mess-free.

• Top Grain Bowls or Leafy Greens

I layer leftovers over a bed of arugula or baby spinach or serve it over farro or brown rice for a Mediterranean-inspired grain bowl that is as satisfying as it is colorful.

• Pair with Vegan Dips and Fresh Bread

I often arrange the salad alongside hummus, baba ganoush, and toasted sourdough slices for a build-your-own mezze board. It’s ideal for gatherings or a light family dinner.

• Picnic-Ready and Meal Prep Friendly

This salad travels well in lunch containers and holds up for picnics, making it a favorite for my students who meal prep. The tofu feta stays nice and firm, while the veggies maintain their crunch.

• Garnish for Extra Flavor

A sprinkle of fresh dill or a squeeze of lemon juice takes the flavors up a notch. Feel free to add a pinch of extra oregano if you love that herbal kick as much as I do.

No matter how you serve it, this Vegan Greek Salad with Tofu Feta fits perfectly into any meal plan focused on flavor, nutrition, and plant-based living.

Storage Instructions

I always make sure my Vegan Greek Salad with Tofu Feta stays fresh so every bite is crisp and flavorful. Here’s how I store leftovers for the best taste and texture:

• Transfer any assembled salad to an airtight container. Refrigerate for up to 2 days. The vegetables may release liquid with time so gently toss before serving.
• Store leftover tofu feta in its marinade in a separate container. Keep it refrigerated for up to 5 days. The flavors deepen over time.
• Keep the dressing in a sealed jar or small container in the fridge for up to 4 days. Shake or whisk before using to re-emulsify.
• If meal prepping, store each component—chopped veggies, tofu feta, and dressing—in separate containers. Combine just before eating for the freshest experience.

To serve after storage, drain excess liquid, add more fresh herbs if desired, and toss gently to refresh flavors. I always recommend tasting and adjusting salt, lemon juice, or herbs after storage for the most vibrant flavor.

Conclusion

Making this Vegan Greek Salad with Tofu Feta has truly changed the way I enjoy classic flavors while sticking to my plant-based goals. I love how simple swaps and a little creativity can open up a whole new world of delicious options.

Whether you’re sharing it with friends or packing it for lunch you’ll find this salad is always a crowd-pleaser. I hope you’ll give it a try and let it become a staple in your own kitchen just like it has in mine.