Dinner

Easy Raw Vegan Greek Salad Recipe

Name: Easy Raw Vegan Greek Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Raw Vegan
Ingredients: 1½ heads of romaine hearts, chopped; ¼ cucumber, sliced into rounds; 1-2 avocados, pitted and chopped; ½ cup cherry tomatoes, halved; 1 stalk of celery, chopped; 1 tablespoon onion, sliced (optional); ½ bell pepper, seeded and sliced; 1 tablespoon capers; 4 tablespoons cashew ricotta (see below); Salt and black pepper to taste; 1 tablespoon fresh dill, stemmed and roughly chopped; Lemon juice (optional); Optional garnishes: chili flakes, hemp seeds, olives, jalapeños; 2 cups cashews, soaked overnight and rinsed; 2 tablespoons apple cider vinegar; Salt and black pepper to taste; Water as needed

ByHarper Ellington November 7, 2025November 7, 2025

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Introduction

This Easy Raw Vegan Greek Salad is a fresh, vibrant dish perfect for quick meals that nourish and satisfy. Packed with crunchy veggies, creamy avocado, and homemade cashew feta, it offers a delightful contrast of textures without any oil. Whether you’re looking for a healthy lunch or a light dinner, this salad is both simple and delicious.

A wooden bowl holds a fresh salad with several visible layers: the bottom layer is green leafy lettuce with some light green and dark green leaves mixed; on top are pieces of yellow bell pepper strips scattered throughout; next layer shows halved red cherry tomatoes and thin slices of purple onion; white crumbled cheese is sprinkled generously across the salad; small white seeds or grains are scattered on top adding texture; fresh green dill sprigs are placed as garnish on the salad. The bowl sits on a beige cloth napkin with stripes, and a silver fork rests beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ heads of romaine hearts, chopped
¼ cucumber, sliced into rounds
1-2 avocados, pitted and chopped
½ cup cherry tomatoes, halved
1 stalk of celery, chopped
1 tablespoon onion, sliced (optional)
½ bell pepper, seeded and sliced
1 tablespoon capers
4 tablespoons cashew ricotta (see below)
Salt and pepper, to taste
1 tablespoon fresh dill, stemmed and roughly chopped
Lemon juice (optional)
Optional garnishes: chili flakes, hemp seeds, olives, jalapeños

Cashew Feta

2 cups cashews, soaked overnight and rinsed
2 tablespoons apple cider vinegar
Salt and pepper, to taste
Water, as needed

Instructions

Step 1: Make the cashew feta. Rinse the soaked cashews and discard the soaking water. Place the cashews into a food processor and add the apple cider vinegar. Process until creamy, adding water slowly to achieve a texture similar to feta. Season with salt and pepper to taste. Transfer to a container, then stir in a little more water gradually until the mixture has a chunky, cottage cheese-like texture. Set aside.
Step 2: Prepare the salad. In a large mixing bowl, combine the chopped romaine, cucumber, avocado, cherry tomatoes, celery, onion (if using), bell pepper, and capers. Toss well to mix all ingredients evenly.
Step 3: Add the cashew ricotta to the salad and gently toss again to distribute it.
Step 4: Season with salt and pepper to taste, and add lemon juice if desired. Garnish with fresh dill and any optional toppings like chili flakes, hemp seeds, olives, or jalapeños.
Step 5: Serve immediately for the best texture and freshness.

Tips & Variations

For a sharper cashew feta, increase the apple cider vinegar slightly and let it sit longer before using.
Swap romaine for baby kale or mixed greens for a different leafy base.
Add sliced red onions or kalamata olives for a more traditional Greek flavor.
If you don’t have time to soak cashews overnight, soak them in hot water for at least 2 hours instead.

Storage

Store the salad and cashew feta separately in airtight containers in the refrigerator. The salad is best consumed within 1-2 days for optimal freshness and texture. The cashew feta can last up to 5 days refrigerated. To re-serve, gently toss the salad again and add fresh garnishes as desired.

How to Serve

The image shows a fresh salad in a round wooden bowl with visible layers of ingredients. The bottom layer is bright green romaine lettuce leaves, roughly torn. On top of the greens, there are slices of yellow and red tomatoes, along with translucent rounds of white onion. Scattered across the salad are creamy white dollops of goat cheese, and small green dill sprigs add a fresh garnish. Light yellow seeds, possibly chopped nuts or grains, are sprinkled throughout the salad, giving it texture. The bowl sits on a white marbled surface with a beige and brown cloth underneath, and a silver fork rests nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cashew feta without a food processor?

A food processor is preferred for a smooth and creamy texture, but a high-powered blender can work as well. If you don’t have either, finely chopping the soaked cashews and mixing with vinegar can be an alternative, though the texture won’t be as creamy.

Is this salad suitable for meal prep?

Yes, but keep the cashew feta separate until ready to eat to avoid soggy salad. Chop and prepare all vegetables in advance and store in airtight containers. Assemble just before serving for the freshest results.