A Vegetarian & Vegan Food Guide to Greece

Dips

• Fava (vegetarian/vegan) – A popular dip that most tavernas or restaurants around Greece offer. It’s made of pureed yellow split peas and is often topped with olive oil, freshly diced onions, scallions or capers and a sprig of any seasonal green herb. A great appetizer to share with a group or to devour as a solo traveler.

• Melitzanosalata (vegetarian/vegan) – This translates to “eggplant salad” in English and is more of a dip similar to babaganoush. This dish is prepared by roasting whole eggplants until the center is soft and gooey. The gooey center is scooped out of its skin and mixed with herbs and diced vegetables, olive oil and seasoning. It’s great for spreading on warm pita bread.

• Tzatziki (vegetarian) – The famous “cucumber yogurt” dip is the most well-known dip in Greece by locals as well as lovers of Greek food around the globe. It’s base is strained Greek yogurt (from sheep’s or goat milk) combined with shredded cucumber, sliced garlic, chopped dill, olive oil and salt and pepper. Tzatziki is magical when slathered on a piece of bread or used for dipping in salad, veggies and fried potatoes.

Salads/First Course

• Xoriatiki Salad (vegetarian/vegan option) – This translates to “village salad” which is the signature salad of Greece. It boasts blocks of feta cheese, vine-ripe tomatoes, fresh cucumbers, bell peppers, red onions, kalamata olives, salt / pepper, oregano, olive oil and red wine vinegar. A great sharing plate for a group as a prequel to any meal in Greece. For vegans, simply ask for no feta and you’re good to go!

• Xorta (vegetarian/vegan) – Xorta is a loosely-used term to depict a wide range of wild greens. There are hundreds, if not thousands of varieties of xorta growing all over the mountainous terrain of Greece. Blita (vleeta) is probably the most popular strain of wild greens, and my personal favorite. When I feel like I need an energy boost, I seek out xorta, as it is packed with iron and robust vitamins and nutrients. Most restaurant menus in Greece will advertise xorta, but what you are served can differ throughout the seasons and depending on the restaurant. It’s sometimes served as a plate of boiled dandelion greens. Other times it can come as a combination of boiled vegetables, including wild greens, whole zucchinis, peeled potato wedges and broccoli. All of the variations are usually served dry (no oil), however, bottles of olive oil and lemon wedges are always presented to diners for their own drizzling preferences. Check with your server to know what is included when visiting a restaurant in Greece.

• Marouli Salad (vegetarian/vegan) – Marouli means lettuce in Greek. This is a mixed green salad, composed of lettuce, arugula, freshly chopped scallions and dill. It’s finished with olive oil, and either red wine vinegar or fresh lemon juice and spiced with sea salt and black pepper.

• Patzarolsalata (vegetarian/possible vegan option) – This is a beetroot salad that can be prepared in a few different fashions. Some restaurants will served boiled beets sliced or diced and topped with an olive oil vinaigrette and fresh herbs. It may come topped with crumbled feta cheese. Sometimes it’s whipped with yogurt into a dip. Check with the server to know exactly what form this will take, as each restaurant will have their own spin on this traditional classic.

• Fried Eggplant/Zucchini Chips (vegetarian/possible vegan option) – Greek food isn’t very fried-focused, but this is a fried favorite of locals and tourists alike. Eggplants and zucchinis are sliced ever so thinly, then dunked into blistering oil to form crispy chips. They are usually served with a yogurt-based dip on the side. Sometimes an egg batter is used for frying the chips; other times they are coated with just flour before frying. You can always check with your server to be sure.

• Kolokithokeftedes (vegetarian) – Say that ten times fast! These are fried zucchini balls. The zucchinis are shredded, strained out of their own liquid and mixed with whisked eggs, diced veggies, herbs and seasoning, then molded into balls and finally deep fried. This is one of my favorite appetizers to order at a traditional Greek taverna, especially when I’m sharing with a group of friends.

• Grilled Vegetables (vegetarian/vegan) – This is a summertime staple on menus throughout Greece, which highlights a combination of grilled eggplant, zucchini, red / green peppers, onions, mushrooms and carrots. The veggies are finished with olive oil and a balsamic vinaigrette and topped with freshly chopped herbs. This is a nutritious and delicious choice for any diner.

• Grilled Stuffed Peppers (vegetarian) – This is a less-common item found on menus around Greece, but should be tried if seen. Green and red peppers are stuffed with feta cheese, or another kind of soft, local cheese and then grilled to sweet perfection!

Rice Dishes

• Spanakorizo (vegetarian/vegan) – This is a spinach and rice dish that is habitually cooked at home during the winter months. I don’t often see it on menus in Greece, especially during the summertime. However, if you do come to Greece, I would actively seek out this dish, as it is possible to find in certain restaurants. Spanakorizo is a warm, homey, comforting favorite for Greeks everywhere. White, medium-grain rice is cooked with fresh spinach, scallions, dill, herbs and seasoning to create a steamy, pillowy, aromatic and nostalgic bite.

• Dolmades (vegetarian/vegan) – This means “stuffed grape leaves” in Greek. Grape leaves are sold in jars at markets all over Greece. The leaves are seasonally picked from their grapevines, then washed and jarred with brine to soften. The grape leaves are stuffed with rice and herbs and steamed in a broth until tender. Restaurants usually make them in large batches and serve them at room-temperature with a side of yogurt. In Crete, you would not find grape leaves stuffed with meat, but some regions of Greece may stuff them with minced meat and rice. You can always ask your server to be sure.

• Yemista (vegetarian/vegan) – This word literally means “stuffed or full” in Greek. Green bell peppers and tomatoes are sliced open at the top, and their fillings are carved out – making space for them to be stuffed with rice and herbs galore. The yemista are placed in a pan with the peeled potato wedges and baked until soft. They are full of freshness and flavors of the Greek landscape. As with dolmades, in Crete, you will not find these stuffed with meat, but some regions of Greece may stuff them with minced meat and rice. They are also sometimes served topped with feta cheese. You can always ask your server to be sure.

Bean Dishes

Note: Restaurants in Greece usually make all of these bean dishes in large batches early on and serve them throughout the day. For that reason, I recommend ordering any of the following dishes for lunch instead of for dinner.

• Chickpea Stew (vegetarian/vegan) – Chickpeas are a beloved favorite in Greece, and they are usually served as a stew. The broth for the stew is thick, yet silky, with a herb-vegetable base and finished with refreshing lemon juice.

• Lentil Bean Stew (vegetarian/vegan) – Lentil beans are a favorite among Greeks, and eaten year-round. This stew can be found on menus throughout the country. The lentils are stewed in a light tomato sauce with a vegetable broth base. Vegetables like celery, potatoes and carrots are often featured in this stew.

• Gigantes (vegetarian/vegan) – This word is pronounced like “gee-gahn-tes” which is the Greek word for “gigantic.” These are incredibly large white beans that are par-boiled, then baked with carrots and other vegetables in a tomato sauce.

• Fasolakia (vegetarian/vegan) – This is a green bean stew that every Greek kid around the world grows up eating. Different regions of Greece have their own indigenous spin on this national food-gem. It is universally served as green beans stewed in a tomato sauce with onions, garlic, and herbs. In Crete, zucchinis and potatoes are added to the pot while stewing. Some parts of Greece will add carrots and some areas will just have the green beans without any other vegetables. In any case, fasolakia is a must-try while visiting Greece.

Vegetable Dishes

• Imam Bayildi (vegetarian) – The name of this dish is rooted in a Turkish word. The Ottoman Empire occupied Greece for over 400 years, and many influences from their culinary culture have seeped into Greece’s cuisine. This is a baked eggplant dish of delight! The eggplants are either cut in halves or thirds, then topped with diced or pureed tomatoes and feta cheese. The sauce, cheese and luscious eggplant center create a smooth combination of texture and flavor. It’s definitely a hearty meal Greeks love to eat both at home and out at a restaurant.

• Briami (vegetarian/vegan option) – This is a Greek-style ratatouille – a melody of fresh vegetables are tossed in olive oil, seasoned with local herbs, then roasted together in a light tomato sauce until tender. Popular vegetables in briami can be any combination of eggplant, zucchini, carrots, potatoes, onions and green / red bell peppers. It may come topped with feta cheese, so check with your server to be sure when ordering this dish.

• Arakas (vegetarian/vegan) – This is the Greek word for “green peas.” This is a hearty and warm dish that Greeks savor throughout the year. Green peas stewed in a light tomato sauce with potatoes and carrots and topped with freshly chopped dill before serving. It will satisfy your palate and fill your belly. Fresh bread is recommended for dipping in between bites.

• Stewed Okra (vegetarian/vegan) – Okra is another local and seasonal, hearty green vegetable grown all over Greece. It’s stewed in a tomato sauce with fresh, seasonal herbs. This is a traditional dish that is often made in the home and also served at local tavernas throughout Greece.

Breakfast

Note: All of the pitas (pies) listed below can come in a variety of shapes, sizes and thicknesses of phyllo dough. They can be small triangles, large triangles, large squares, little round twists, spirals and more! Some use a thick phyllo dough, while others feature a thin, flaky phyllo dough. Some come topped with sesame seeds and others without. Some are baked in the oven and others are lightly fried. The phyllo dough may be lubricated with butter instead of olive oil. You can always ask to be sure. Whatever style the pitas come in, they are all equally delicious and can be found at any bakery in Greece as a local breakfast option.

• Spanakopita (vegetarian/vegan) – This means “spinach pie” in Greek. Spinach is seasoned and stuffed between layers of phyllo dough.

• Xortopita (vegetarian/vegan) –Xorta (wild greens) is seasoned and stuffed between layers of phyllo dough.

• Tiropita (vegetarian) – This means “cheese pie.” Soft cheeses such as feta, mizithra (goat’s cheese) and others are used as the stuffing to fill these phyllo dough pies.

• Spanakotiropita (vegetarian) – This means ‘spinach cheese pie.” Here spinach and cheese are combined, seasoned and used as stuffing to fill these phyllo dough pies.

Pitas

Vegetarian and Vegan Pitas (vegetarian/vegan options)– Your typical souvlaki joint in Greece would probably be off-putting to many vegetarians and vegans, yet this signature street-food dish of Greece is now offering many vegetarian and vegan options. Newer and modernized souvlaki spots all around Greece serve pitas stuffed with grilled halloumi cheese and vegetables, roasted vegetables and fried vegetable balls. You can choose if you want a sauce or not, along with the choice of fried potatoes. Most of these shops have menus outside their doors for you to peruse your preferred pita.

Dessert

Many restaurants and tavernas offer a small complimentary dessert and shot of local Greek liquor at the end of a meal. Many Greek desserts feature dairy products, but fresh seasonal fruit is also typically served as a dessert. If dairy is not in your diet, you can inform your server that you would like a plate of fresh fruit for dessert.