Vegan Greek Salad
A vibrant, refreshing salad featuring crisp veggies and a zesty lemon-olive oil dressing, perfect for a light lunch or dinner.
Ingredients
Salad Ingredients
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 piece bell pepper (red or green), diced
- ½ medium red onion, thinly sliced
- 1 cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped
Dressing Ingredients
- 1 piece lemon (juice of 1)
- 3 tablespoons olive oil
- to taste salt and pepper
Instructions
Preparation
- Wash and chop vegetables: dice the cucumber, halve the cherry tomatoes, and chop the bell pepper and onion. Place all vegetables in a large mixing bowl.
- Toss in the Kalamata olives and fresh parsley.
- In a separate bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and gently toss to combine all ingredients.
- Serve immediately or let the salad chill in the refrigerator for 30 minutes for enhanced flavor.
Notes
Storing Tip: Keep leftovers in an airtight container for up to 3 days. Store dressing separately for best freshness.