Recipe + Photo by April Viar 

On a hot summer day, nothing hits the spot like a Greek salad. Juicy sliced tomatoes, crisp cucumbers, green peppers, red onions and salty Kalamata olives, tossed in a classic Greek dressing and topped with vegan feta cheese. Perfect way to beat the heat! 

Servings: 2 to 4 


  • 2 tomatoes, sliced into wedges 
  • 1/2 of a red onion, sliced 
  • 1 English cucumber, sliced
  • 1 green pepper, sliced 
  • 1/2 cup crumbled vegan feta cheese 
  • 1/2 cup pitted Kalamata olives 
  • 1 tbsp capers


  • 2 tsp oregano
  • 1/2 cup olive oil 
  • 3 tbsp red wine vinegar 
  • 1 small lemon, juiced
  • 1 tsp Dijon mustard 
  • 2 garlic cloves, minced 
  • Pinch of salt 
  • Pinch of pepper 


  • In a small bowl or large measuring cup, add all of the ingredients for the Greek dressing. Whisk vigorously until everything is well combined.
  • Add all of the veggies, kalamata olives and capers to a large bowl. Give them a good mix. 
  • Drizzle all of the Greek dressing over the salad, ensuring it covers all the veggies. Then mix thoroughly to coat everything evenly.  
  • Top with vegan feta crumbles and serve.