Dairy Free Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

4.7

(23)

Crisp cucumber chunks, juicy halved cherry tomatoes, green bell pepper, briny Kalamata olives, and thin-sliced red onion come together in a bowl that looks as vibrant as it tastes. The simple dressing — whisked from extra-virgin olive oil, fresh lemon juice, red wine vinegar, and dried oregano — ties everything together with a bright, tangy punch that feels genuinely Mediterranean. The real star move here is the crumbled dairy free feta, which delivers that creamy, salty finish the dish needs without any actual dairy in sight. Traditional Greek salad is one of those recipes that can feel off-limits when you're avoiding cow's milk products, but this version proves you don't have to sacrifice a single thing. Everything comes together in just a few minutes with no cooking required, making it an ideal weeknight side or a light lunch that serves four. A scatter of fresh flat-leaf parsley at the end adds a little color and herby brightness if you have it on hand. It's the kind of salad that disappears fast, so you may want to double the batch.

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Ingredients

4 servings

For the salad

2 medium english cucumbers, cut into ½-inch chunks
2 cups cherry tomatoes, halved
1 medium green bell pepper, cut into 1-inch pieces
½ medium red onion, thinly sliced
½ cup kalamata olives, pitted
4 oz dairy free feta, crumbled

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until combined and slightly emulsified.
2
Add the cucumber, cherry tomatoes, green bell pepper, red onion, and Kalamata olives to a large mixing bowl.

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