Greek Side Salad

By Judi Bushala | December 22, 2020
Serves 4
This is a smaller version of our amazing Greek Salad, made with our delicious Greek Dressing. I have always loved a classic Greek salad dressing made with good quality olive oil. For ours, we took the oil out and replaced it with aquafaba—the liquid that comes in a can of garbanzo beans. I know that may sound a bit strange, but it works and really gives our dressing some body. But, the star of the show is our Almond Feta. Yes, we make our own feta cheese! It's so yummy and simple to make! We crumble it right into the dressing and WOW! It makes our Greek Dressing tangy, zingy, and delicious. You won't miss the olive oil one bit.


Greek Dressing 2 heads Romaine lettuce, chopped into bite-sized pieces
1 pint grape tomatoes, halved
1 medium English cucumber, sliced into rounds or diced into bite-sized pieces
1/2 cup Kalamata olives, cut in half
1/2 cup red onion, thinly sliced
4  pepperoncini peppers, for topping
1 sprinkle dried oregano, for topping or garnish


  1. First let's prepare the salad. Place the lettuce, grape tomatoes, cucumbers, olives, and onion in a large serving bowl. Place your salad bowl in the fridge to chill while you make the Dressing.

  2. Next, make your Greek Dressing, according to the recipe and instructions below. The recipe includes making your own Almond Feta Cheese, so plan accordingly.

  3. When your Dressing is made, drizzle as much as you'd like over your salad and serve the rest on the side. Top your salad with a few pepperoncini and a sprinkle of oregano!

For the Greek Dressing:


1 teaspoon garlic, roughly chopped
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon granulated garlic
1/8 teaspoon granulated onion
1 pinch white pepper
3/4 cup almond flour
2 tablespoons water
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon nutritional yeast
1 teaspoon miso
1/2 teaspoon red wine vinegar
1/4 teaspoon sea salt
1/3 cup red wine vinegar
1/2 cup aquafaba
1/2 teaspoon Dijon mustard
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon sea salt
5 turns freshly ground black pepper
1 tablespoon Kalamata olives, chopped


  1. First, let's make some Almond Feta! Preheat your oven to 350° F and line a baking sheet with parchment paper.

  2. Add the chopped garlic, basil, oregano, granulated garlic, granulated onion, and white pepper to your food processor and blend until the garlic is minced.

  3. Next, add the almond flour, water, lemon juice, nutritional yeast, miso, 1/2 teaspoon red wine vinegar, and 1/4 teaspoon of sea salt to your food processor and blend for about 5 minutes, until a thick and paste-like mixture forms. You may need to pause and scrape down the sides of the bowl a few times as you blend.

  4. Transfer the almond mixture to your prepared baking sheet, and form a mound. Cover the almond mound with plastic wrap. Using your hands, form the mound into a round ball, and then press it down until it’s about 1 inch thick. Remove the plastic wrap, place the baking sheet in the oven, and bake for 20 minutes, until the cheese is firm and slightly browned.

  5. Remove from baking sheet from the oven and let your Almond Feta cool. Next, cut it in half, crumbling up one of the halves into small crumbles. Set the crumbles aside and store the other half of your Almond Feta in the fridge and save it for another recipe, or nibble on it later with crackers.

  6. Now it's time to make the Dressing. In a small bowl, whisk together the 1/3 cup red wine vinegar, 1/2 cup of aquafaba, Dijon mustard, dried basil, oregano, granulated garlic, granulated onion, sea salt, black pepper and chopped Kalamata olives. Add your Almond Feta crumbles and mix everything up well.

  7. Pour your Dressing over our Greek Salad or how about a big plate of crispy baked fries? Yum!

Recipe Notes

Aquafaba is the liquid you find in a can of garbanzo beans. It adds flavor to our Dressing, and works great to hold everything together. Store your leftover garbanzo beans in your fridge for later, or how about making some of Our Favorite Hummus?

This recipe was inspired by a recipe from Brand New Vegan!

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