1. Make the Vegan Feta

Prepare the homemade vegan feta cheese according to recipe instructions. The recommended marinating time is 12 hours or more (24 to 48 hours is best).

2. Make the Dressing

For a no oil version, check out this oil free Greek dressing.

Otherwise, for a more traditional Greek salad dressing, add garlic, seasonings, red wine vinegar, Dijon, and lemon juice to a mixing bowl and whisk to combine. Then drizzle in extra virgin olive oil and whisk well until emulsified. Set aside.

3. Prepare the Veggies

Rinse and dry chopped Romaine or salad greens. I love using a salad spinner for this. Set aside.

Cut cherry tomatoes in half or into bite-size chunks. Slice cucumbers, onions and bell pepper.

4. Assemble the Salad

Add greens to a large bowl or plate. Toss in prepared cherry tomatoes, cucumbers, onion, and bell pepper. Add pitted kalamata olives and pepperoncini. Crumble to add vegan feta with marinade sauce. Drizzle the salad dressing to the desired sauciness.

Serve immediately or chill for 15 minutes to allow the flavors to meld.

Leftovers should be stored separately, specifically, in four containers: (1) chopped Romaine or salad greens, (2) other veggies, (3) vegan feta, and (4) salad dressing. Assemble when ready to eat.