Vegan No-Cook Greek Salad

Total time15 min

Prep time15 min

Cook time0 min

Crisp cucumbers, juicy tomatoes, sweet green bell pepper, and thinly sliced red onion come together in this no-cook salad, all tossed with briny Kalamata olives for that unmistakable Greek flavor. The dressing is refreshingly simple — good extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper whisked together and poured right over the vegetables. Since nothing here needs a stove or oven, it comes together in minutes and stays bright and crunchy right up until serving. It's a light, refreshing option that fits neatly into a plant-based spread, whether it's headed to a potluck or rounding out a weeknight dinner. Serve it straight away while the vegetables are at their crispest and the dressing is still glossy.

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Ingredients

4 servings

2 medium english cucumbers, cut into ¾-inch chunks
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 lb ripe tomatoes (about 3 medium), cut into ¾-inch chunks
1 medium green bell pepper, cut into ¾-inch pieces
½ medium red onion, thinly sliced
½ cup kalamata olives, pitted
6 oz block feta cheese

For the dressing

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

Instructions

1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until combined.
2
Add the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives to a large bowl and toss to combine.

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