Ingredients
Scale
- 1 cucumber, halved lengthwise and sliced
- 1 pint cherry tomatoes, halved
- 1 small green bell pepper, diced
- ¼ small red onion, thinly sliced
- 1 ½ cups kalamata olives
- 1 ripe avocado, diced (optional)
- 8 ounces vegan feta cheese, crumbled
- 3 tablespoons minced fresh herbs (oregano, parsley, dill, or mint)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ¼ teaspoon dijon mustard (optional)
- Salt and pepper to taste
Instructions
- Slice the cucumber, halve the cherry tomatoes, dice the bell pepper, and slice the red onion.
- In a large bowl, combine cucumber, cherry tomatoes, bell pepper, red onion, kalamata olives, and avocado.
- Add crumbled vegan feta and minced herbs to the bowl and gently mix.
- In a separate bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice, and dijon mustard.
- Pour the dressing over the salad and mix until all ingredients are coated.
Notes
Use fresh, high-quality ingredients for the best flavor.
Adjust the amount of vegan feta to your liking for creaminess.
Store in an airtight container, keeping dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg