Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing
This Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing is a crunchy, colorful, and totally dairy-free twist on the Mediterranean classic you know and love!
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Looking for a healthy, vibrant, and totally satisfying salad? This Vegan Greek Salad with Tahini Dressing is everything you love about the classic—minus the dairy, plus a creamy plant-based twist!
Packed with crisp cucumbers, juicy tomatoes, Kalamata olives, red onions, and crunchy bell peppers, this salad is a rainbow of Mediterranean goodness. Instead of traditional feta, we top it with a zesty homemade tahini dressing that adds rich flavor and a creamy finish—no cheese needed!
Why You’ll Love This Vegan Greek Salad:
Totally plant-based and dairy-free
Bursting with bold, fresh flavors
Quick and easy—ready in under 15 minutes!
Perfect for meal prep, picnics, or a light lunch
Naturally gluten-free and customizable
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Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing
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Ingredients:
For the Salad:
- 1 large cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced
- 1/4 cup chopped fresh parsley
For the Creamy Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1–2 tbsp water (to thin)
- Salt and pepper to taste
How to Make It:
Prep your veggies. Chop everything into bite-sized pieces and toss into a large salad bowl.
Whisk the dressing. In a small bowl, mix tahini, lemon juice, red wine vinegar, garlic, oregano, and a splash of water. Keep whisking until smooth and creamy. Add more water to reach your desired consistency.
Assemble & serve. Pour the dressing over the salad and toss to coat. Sprinkle with fresh parsley and serve immediately!
Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing
Ingredients
For the Salad
- 1 large cucumber, chopped
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1 can Chickpeas, drained and rinsed
- 1 Avocado, diced
- 1/4 cup Chopped fresh parsley
For the Creamy Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1-2 tbsp water (to thin)
- Salt and pepper to taste
Instructions
- Prep your veggies. Chop everything into bite-sized pieces and toss into a large salad bowl.
- Whisk the dressing. In a small bowl, mix tahini, lemon juice, red wine vinegar, garlic, oregano, and a splash of water. Keep whisking until smooth and creamy. Add more water to reach your desired consistency.
- Assemble & serve. Pour the dressing over the salad and toss to coat. Sprinkle with fresh parsley and serve immediately!
Tips for Your Best Salad:
Make it ahead by storing the dressing separately and adding it right before serving.
This salad is delicious served cold or at room temp—perfect for summer picnics and BBQs!
Great for Meal Prep:
Store leftovers in an airtight container in the fridge for up to 3 days. The tahini dressing keeps well and tastes even better the next day!
This Vegan Greek Salad with Tahini Dressing is the perfect mix of fresh, crunchy, tangy, and creamy. Whether you’re eating it solo or serving it as a side, it’s a must-make dish for warm weather days or when you’re craving something light but flavorful.
Looking for more vegan recipes like this Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing?
Amazing Grilled Peach and Corn Quinoa Salad
Vegan Berry Quinoa Spinach Salad
Easy Vegan Avocado Salad with Tahini Dressing
Vegan Quinoa Chickpea Tabbouleh Salad with Lemon Mint Dressing
I love seeing your finished projects! If you enjoyed making this Fresh & Flavorful Vegan Greek Salad with Creamy Tahini Dressing or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleny. Happy cooking!
