Fresh, bold, and flavorful, these vegan Greek salad sandwiches take everything you love about a classic Greek salad and turn it into a sandwich. Think crisp cucumbers, juicy tomatoes, briny olives and capers, and fresh herbs, all piled high on a hot and toasted sub.

This is the kind of recipe that proves healthy meals don’t have to be time-consuming to taste delicious. With simple ingredients and minimal prep time (less than 30 minutes start to finish!), you can get big, Mediterranean-inspired flavors without making a giant mess in the kitchen.

Whether you’re packing lunch for work, throwing together an easy weeknight meal, or looking for a quick crowd-pleaser, these sandwiches are worth a shot. Plus, they make leftovers easy; if you run out of subs, simply serve up the remaining salad as a nutritious entree or satisfying side dish!

Why you’ll love this recipe

Quick and easy, with minimal cooking required
Nutritious and vegan-friendly
Features bright and colorful veggies
Easy to customize
Ready to enjoy in under 30 minutes

What you’ll need

Romaine lettuce – Forms the crisp base of the filling; swap in a romaine mix for faster prep
English cucumber – Adds color and crunchiness
Cherry tomatoes – Brings a pop of color and juiciness
Kalamata olives – Provide briny, savory depth
Capers – Add a punchy, tangy note
Vegan chicken – Boosts protein intake and makes the sandwich more satisfying
Vegan feta – Delivers creamy, salty richness
Parsley – Balances bold flavors with a fresh, herby taste
Sub rolls – Help hold everything together
Olive oil – Creates the base of the dressing
Red wine vinegar – Adds acidity
Dijon mustard – Emulsifies the dressing and offers a subtle sharpness
Garlic – Brings savory depth
Dried oregano – Enhances Greek-inspired taste and aroma

Recipe tips

Toss the salad just before serving to keep the veggies crisp and prevent sogginess.

Toast the subs — this is optional, but can help add flavor and structure.

Season to taste and adjust the amount of salt as needed before adding the salad to the subs.

How to make this recipe

Add the ingredients for the dressing to a jar or bowl. Whisk together and set aside.
Finely chop the romaine lettuce, cucumber, tomatoes, olives, and parsley. Add to a large mixing bowl, along with the capers and vegan feta.
Cook the vegan chicken according to the directions on the package. Add to the mixing bowl with the other salad ingredients.
Whisk the dressing again and then pour over the salad. Toss everything together to combine.
If desired, toast the sub rolls. Then, add a few scoops of salad to each sub just before serving.

FAQ

You can prep all the components in advance, but be sure to assemble the vegan Greek Salad sandwiches just before serving so the bread doesn’t get soggy.

I’ve made this recipe with chickpeas and it works well! You can also simply omit the vegan chicken if you prefer.

The dressed salad is best eaten within 1-2 days and stored in an airtight container in the refrigerator.

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