Easy, Dairy-Free Greek Salad

Accommodating Chef

Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Mediterranean

Servings 6

4 cups tomato diced (Aim for a larger dice around 1 inch or small wedges. The goal is to be able to get a little of everything in a single bite.)
2 cups cucumber diced (We prefer English cucumbers for their thin skin and few seeds, but any variety will work)
2/3 cup red onion thinly sliced (We mix up the cut between small dice or longer slices, but a thinner cut helps the onion marinate with the other ingredients quickly.)
1/2 cup dairy-free feta cheese crumbled (We use and recommend VioLife Just Like Feta)
1 cup Kalamata olives halved (We’re big on olives—experiment with the amount to suit your taste!)
2 tbsp fresh basil roughly chopped
Juice of one lemon add zest if you want an extra lemony kick
3 tbsp extra virgin olive oil
1 tsp dried oregano
Salt to taste

Prepare the Ingredients: Dice the tomatoes and cucumber, slice the red onion, halve the olives, and roughly chop the basil.
Combine the Vegetables: In a large bowl, mix together the diced tomatoes, cucumber, and sliced red onion.
Add the Feta, Olives, and Herbs: Add the crumbled feta, Kalamata olives, fresh basil, and sprinkle in the dried oregano.
Dress the Salad: Squeeze the lemon juice over everything, adding the zest if desired. Drizzle the olive oil on top.
Gently Toss: Toss the ingredients gently to combine, ensuring each ingredient is well-coated with the dressing.
Season: Finish by adding salt to taste.
Serve and Enjoy: This easy Greek salad is best enjoyed fresh, but you can chill it for a short time if you’d like.