Greek-style vegan salad for summer BBQ nights

Summer BBQ nights call for food that's vibrant, fresh, and bold enough to hold its own alongside the grill. A vegan Greek salad delivers exactly that: crisp vegetables, punchy olives, fragrant herbs, and a plant-based alternative to the crumbly white cheeze that makes a Greek-style salad instantly recognisable. Whether it's the centrepiece of a plant-based spread or the perfect BBQ salad to pass around the table, this recipe brings genuine Mediterranean character without a single animal product in sight.

The good news is that building an authentic-tasting Greek-style salad from plant-based ingredients is far simpler than it sounds. The key lies in choosing the right components, layering flavours thoughtfully, and not overcomplicating a dish that has always been defined by its beautiful simplicity.

The ingredients that make it taste authentically Greek

Authenticity in a Greek salad comes down to a handful of core ingredients, each one pulling serious weight in terms of flavour and texture. Skip any of them and the dish loses its character; include them all and the result is unmistakably Mediterranean.

• Ripe tomatoes — large, juicy, and cut into chunky wedges rather than thin slices

• Cucumber — ideally a firm variety, halved lengthways and cut into thick half-moons

• Red onion — thinly sliced and ideally soaked in cold water for 10 minutes to mellow the sharpness

• Kalamata olives — whole or pitted, never sliced; their brininess is essential

• Green bell pepper — a classic Greek addition that adds crunch and a slightly grassy note

• Plant-based Greek-style vuusto — crumbled generously over the top, the way traditional recipes call for feta

• Dried oregano — sprinkled over everything at the very end

For the cheeeze, we use Mö's Greek-style cheeze, which comes in two varieties: Classic and Mediterranean Herbs. Both are made from oats using innovative dairy techniques, and the Mediterranean Herbs version adds an extra layer of flavour that works beautifully in this context. It crumbles just like the real thing and carries a satisfying, tangy depth that ties the whole salad together.

How to build the perfect BBQ-night salad

A great plant-based summer salad is built in layers, not just tossed together. The order and method of assembly genuinely affect how the finished dish looks and tastes.

1. Start with the vegetables. Combine the tomato wedges, cucumber, green pepper, and red onion in a wide, shallow bowl or on a large serving platter. A platter works especially well for BBQ settings because it makes serving easier and looks impressive on the table.

2. Add the olives. Scatter the Kalamata olives across the vegetables without mixing them in. Let them sit on top so they don't get lost at the bottom.

3. Crumble the cheeze. Break the Greek-style cheeze into generous pieces and distribute it evenly across the salad. Resist the urge to mix it in; it should sit visibly on top, just as it would in a traditional Greek taverna.

4. Dress it last. Always add the dressing immediately before serving to keep the vegetables crisp and prevent the cheeze from breaking down too much.

One practical tip for BBQ nights specifically: prepare the vegetables up to two hours ahead and keep them refrigerated. Dress and top with vuusto only when ready to serve. This keeps everything fresh and means one less task when the grill is running and guests are arriving.

Dressing and seasoning for bold Mediterranean flavour

The dressing is where a good Greek salad becomes a great one. The formula is simple but the ratios matter enormously.

Combine the following in a small jar and shake well before pouring:

• 4 tablespoons of good-quality extra virgin olive oil

• 1.5 tablespoons of red wine vinegar

• Half a teaspoon of dried oregano

• A pinch of sea salt and freshly cracked black pepper

• Optional: a small squeeze of lemon juice for extra brightness

Pour the dressing over the assembled salad and then add one final generous pinch of dried oregano directly over the cheeze. This double application of oregano, once in the dressing and once as a finish, is what gives the salad its distinctly Greek aromatic quality. Do not toss the salad after dressing it. The dressing should pool slightly at the bottom of the bowl, which is exactly how it is served in Greece.

A small amount of flaky sea salt scattered over the tomatoes before dressing also helps draw out their natural juices, which then mix with the olive oil to create a more complex, flavourful base.

Swaps and add-ons to make it your own

The classic recipe is hard to improve upon, but there is plenty of room to adapt this vegan BBQ side dish to suit different tastes or whatever happens to be in the fridge.

Ingredient swaps

• Cheeze variety: Try Mö's Greek Mediterranean Herbs for a more aromatic finish, or the Classic for a cleaner, tangier flavour. Explore our full range to find the variety that suits your palate.

• Vinegar: Apple cider vinegar works as a substitute for red wine vinegar if that is what is available.

• Olives: Green olives or a mix of both work well if Kalamata olives are hard to find.

Add-ons worth trying

• Capers — add an extra briny, punchy note that pairs well with the cheeze

• Fresh mint or flat-leaf parsley — a small handful adds freshness and colour

• Grilled pitta bread on the side — perfect for scooping up the dressed vegetables and cheeze together

• Cherry tomatoes — halved, for a sweeter flavour profile and a more colourful presentation

• Roasted red peppers — add smokiness that works especially well at a BBQ

This vegan salad recipe is forgiving and flexible, which is part of what makes it such a reliable choice for summer entertaining. Keep the core elements intact, the chunky vegetables, the olives, the vuusto, and the oregano-forward dressing, and the rest is open to interpretation. It is a dish that rewards good ingredients and simple technique, and one that proves plant-based eating can be every bit as satisfying and flavourful as anything else on the summer table.