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No Oil Greek Salad, Vegan salad, Greek salad, veggies, salad, plant based salad, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dairy, dinner, lunch, healthy recipe, Greek recipe, simple recipes

No Oil Greek Salad

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 Servings 1x
  • Category: Salad
  • Cuisine: Greek


Tangy, herby No Oil Greek Dressing shines like the beautiful beacon of flavor-town! Full of vibrant, crisp veggies, this refreshing No Oil Greek Salad is sure to be a new family favorite!  Authentic and delicious, this salad features all your Greek veggie favorites, plus some yummy wholesome extras! Perfect for dinner or a great side salad for an outta this world nutritious meal.  A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.



Veggie Ingredients:

  • Salad greens of choice (we used 8 oz. Baby Spinach Spring Mix Mixed Greens and kale)
  • 1 cup cooked quinoa
  • 1 large red onion, cut into thin rings
  • 1 large green bell pepper, cut into rings
  • 6 tomatoes, cut into roses (we used small round tomatoes about 1.5 inches in diameter)
  • 2 mini English cucumbers, cut into thin ribbons
  • 3 radishes, cut into thin slices
  • 1 cup Greek olives, pitted
  • 1 cup vegan ricotta cheese (WFPB, we used Kite Hill) – Optional
  • 8 Greek Peperoncinis (we used Mezzetta Imported Golden Greek Pepperoncinis)

No Oil Greek Salad Dressing Ingredients:

  • 12 raw cashews, soaked
  • 2 garlic cloves
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • 4 Tablespoons water
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt (+/-) *
  • ¼ teaspoon black pepper


No Oil Greek Salad Dressing Instructions

  1. Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them. Soak for 20 minutes, then discard the water.
  2. Place the soaked cashews, garlic cloves, red wine vinegar, lemon juice and water in a high-speed blender. Blend on high for one minute or until very smooth, then place in a bowl.  Add the rest of the salad dressing ingredients. Whisk until well combined.
  3. Taste test the dressing, adjust the flavors as needed.
  4. Set aside or refrigerate until ready to dress the salad.

 Assemble the Greek Salad Instructions

  1. Lay down a bed of salad greens onto a large flat plate. Sprinkle the cooked quinoa down the middle of the salad greens, then place the remaining veggies on top of the salad greens.
  2. Dollop sections of vegan ricotta cheese in different areas of the salad.
  3. Add the Greek olives and peperoncinis.
  4. Drizzle the No-Oil Greek Salad Dressing on top right before serving or place on individual servings.
  5. Serve Enjoy!


*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  6 to 8

*Storage: Use within one week if salad is undressed