Easy & Refreshing Vegan Cucumber and Tomato Salad with Feta
There’s nothing quite like a vibrant, fresh salad to brighten up your meal, especially when the sun is shining. This **easy vegan cucumber and tomato salad** is a true summer classic, a delightful medley of crisp cucumbers and succulent, sun-ripened tomatoes. It’s elegantly simple, tossed in a light, refreshing vinaigrette that enhances every flavor without overpowering it. Whether you need a quick side dish for a casual barbecue or a bright addition to a more elaborate spread, this salad comes together in a snap, offering both refreshing taste and beautiful color. It’s effortless to prepare and always a crowd-pleaser, proving that sometimes, the simplest ingredients make the most memorable dishes.
The combination of cucumbers and tomatoes isn’t just a classic; it’s a celebration of summer’s bounty. This pairing forms the foundation of countless refreshing dishes across cultures, each with its own unique twist. Some recipes are intricate, involving numerous steps and ingredients, while others opt for a minimalist approach, simply dressing the vegetables with olive oil and a sprinkle of salt. My version of this beloved staple aims for that perfect balance: simple enough for anyone to make, yet bursting with layers of complementary flavors and textures that elevate it beyond the ordinary.
At the heart of this salad are, of course, the star ingredients: perfectly crisp cucumbers and juicy, ripe tomatoes. But to truly make it sing, I introduce a few key supporting actors. Very thinly sliced red onions provide a subtle, pungent kick that awakens the palate, their sharpness mellowed beautifully by the vinaigrette. Fresh basil is an absolute must – its aromatic, sweet, and slightly peppery notes are the perfect companion to ripe tomatoes, almost as if nature intended them to be together. When tomatoes are in peak season, you can almost guarantee that fresh basil is too, making this a truly seasonal delight. The vibrant vegetables and herbs are then lovingly coated in a straightforward yet effective vinaigrette, which can be crafted with either zesty lemon juice for a bright, tangy finish or rich balsamic vinegar for a deeper, more complex flavor. To add an irresistible creamy and briny element, I crumble vegan feta cheese generously over the top, introducing another layer of deliciousness that ties all the flavors together beautifully.
The beauty of this vegan cucumber and tomato salad lies not only in its taste but also in its incredible versatility. It’s a dish that lends itself wonderfully to customization, allowing you to easily make it your own based on your preferences or whatever fresh produce you have on hand. Whether you’re aiming for a lighter side or a heartier meal, there are countless ways to adapt and enjoy this summery delight!
Essential Ingredients for Your Perfect Summer Salad
Creating an exceptional salad starts with selecting the best ingredients. Each component in this cucumber and tomato salad plays a crucial role in its refreshing flavor profile. Below are some notes to guide your choices:
- English Cucumber: Known for its mild flavor and thin skin, English cucumbers are ideal for this salad. You can leave the skin on for extra fiber and a vibrant green color, or peel it if preferred for a smoother texture. If you can’t find English cucumbers, refer to the section below for suitable alternatives. Choosing firm, blemish-free cucumbers will ensure maximum crunch.
- Cherry or Grape Tomatoes: These small, sweet tomatoes burst with flavor and add beautiful color to the salad. Halve them to release their juices and allow the dressing to penetrate fully. Feel free to mix red varieties with yellow or orange ones for an even more visually appealing dish. Always select ripe, firm tomatoes for the best taste and texture.
- Red Onion: The key here is to slice the red onion very thinly. A mandoline slicer can be incredibly helpful for achieving paper-thin slices. This not only makes the onion more palatable but also allows it to absorb the vinaigrette, significantly mellowing its sharp, pungent flavor. If the onion is still too strong for your liking, you can soak the slices in cold water for 10-15 minutes before adding them to the salad.
- Fresh Basil: This aromatic herb is non-negotiable for its fantastic pairing with tomatoes. Its sweet, peppery notes are synonymous with summer and truly elevate the salad. Tear or thinly slice the leaves just before adding to preserve their delicate aroma and prevent browning.
- Olive Oil: A good quality extra-virgin olive oil is essential for the vinaigrette. Its fruity notes complement the fresh vegetables beautifully, adding richness and depth. Look for a cold-pressed, high-quality olive oil for the best results.
- Balsamic Vinegar or Lemon Juice: This choice allows for a subtle customization of the salad’s character. Lemon juice will impart a bright, zesty tang, keeping the colors of the vegetables vibrant and fresh. Balsamic vinegar, on the other hand, offers a richer, slightly sweeter, and more complex flavor, though it may subtly darken the cucumbers and vegan feta. You can also experiment with white wine vinegar or apple cider vinegar for a different acidic punch.
- Sugar (Optional): Just a small pinch of sugar can balance the acidity of the tomatoes and the chosen dressing, rounding out the flavors. Adjust to your taste, or omit entirely if your tomatoes are particularly sweet.
- Italian Seasoning: An optional but highly recommended addition, Italian seasoning blends dried herbs like oregano, basil, thyme, and rosemary, adding a warm, savory depth to the dressing.
- Salt: Essential for seasoning and bringing out the natural flavors of the vegetables.
- Black Pepper or Red Pepper Flakes: Use freshly ground black pepper for a classic touch of warmth, or a pinch of red pepper flakes if you enjoy a subtle heat that wakes up the palate.
- Vegan Feta (Optional): I personally love using Violife vegan feta for its wonderfully creamy, briny texture that perfectly mimics traditional feta. It adds another layer of tangy, salty deliciousness. However, you can certainly omit it for a lighter salad or substitute with homemade vegan Parmesan for a different cheesy, savory element.
English Cucumber vs. Regular Cucumber: What’s the Difference and Why Does It Matter?
When selecting cucumbers for your salad, you might wonder about the difference between English cucumbers and regular garden cucumbers. English cucumbers, often labeled as “seedless” or “hothouse” cucumbers, are typically longer, thinner, and wrapped in plastic at the grocery store. They boast a thinner, more tender skin that doesn’t usually require peeling, fewer and smaller seeds, and a mild, almost sweet flavor. Their high water content and crisp texture make them perfect for salads, as they integrate seamlessly without adding bitterness or a tough chew.
Regular cucumbers, or garden cucumbers, are usually shorter and thicker, with a darker, sometimes waxy, and thicker skin. They also tend to have larger, more numerous seeds and a slightly stronger, sometimes bitter, flavor. While you can absolutely use regular cucumbers in this recipe, I highly recommend scooping out the seeds first. The seeds can add excess water, making the salad watery over time, and can also contribute a slightly less desirable texture. Peeling regular cucumbers is also often preferred due to their thicker skin. Opting for English cucumbers simply streamlines the preparation and often yields a more refined salad experience.
How to Make This Effortlessly Delicious Vegan Cucumber and Tomato Salad
This salad is the epitome of a fresh, no-cook side dish, making it an absolute lifesaver on those scorching hot summer days when turning on the stove is the last thing you want to do. It’s perfect for whipping up while your favorite veggie burgers are sizzling on the grill or when you need a quick, vibrant addition to any meal.
Step 1: Prepare the Cucumber. Start by washing your English cucumber thoroughly. On a clean cutting board, slice the cucumber into uniform half-inch thick rounds. For easier eating and better dressing distribution, take each round and cut it into quarters. This creates perfect bite-sized pieces that are ideal for a refreshing salad.
Step 2: Combine the Vegetables. Transfer your prepared cucumber pieces into a spacious medium bowl. To this, add your halved cherry or grape tomatoes, ensuring a colorful mix if you’re using different varieties. Next, gently fold in the very thinly sliced red onion and the fragrant fresh basil, torn or sliced. At this stage, the colors alone are enough to make your mouth water!
Step 3: Make the Dressing. In a separate, small bowl, whisk together the ingredients for your vinaigrette: olive oil, your choice of balsamic vinegar or lemon juice, a touch of sugar (if using), Italian seasoning, salt, and either black pepper or red pepper flakes. Whisk vigorously until all ingredients are well combined and the dressing is emulsified. This creates a balanced and flavorful coating for your vegetables.
Step 4: Toss Gently. Pour the freshly made dressing over the mixed vegetables in the medium bowl. Using a pair of serving spoons or tongs, gently toss the salad. The goal is to coat all the ingredients evenly without bruising the delicate tomatoes. A careful folding motion works best.
Step 5: Finish and Serve. Finally, if you’re using it, add the crumbled vegan feta cheese over the top and give the salad one last gentle toss to distribute it. Taste the salad and adjust the seasoning as needed, adding more salt, black pepper, or red pepper flakes to your preference. Serve this delightful salad chilled for the ultimate refreshing experience. It’s truly a celebration of fresh, vibrant flavors!
Tips for Success: Making Your Cucumber and Tomato Salad Even Better
While this vegan cucumber and tomato salad is already incredibly simple to prepare, a few clever tips can elevate your experience, making it even easier, more flavorful, and consistently perfect every time.
- Get a Head Start with Pre-Cut Veggies: Short on time? Don’t hesitate to utilize the convenience of pre-cut vegetables available at your grocery store’s salad bar or produce section. Many stores offer pre-sliced cucumbers, halved cherry tomatoes, and even thinly sliced red onions. By doing this, your prep time dramatically decreases, leaving you with just the fun part: mixing the dressing and tossing everything together for an almost instant salad!
- Shake Up the Dressing for Effortless Emulsification: Instead of meticulously whisking your vinaigrette in a bowl, try this easy trick: combine all your dressing ingredients in a small jar with a tight-fitting lid. Give it a vigorous shake for about 15-30 seconds. This method not only mixes the ingredients thoroughly but also helps to emulsify the oil and vinegar, resulting in a perfectly blended and creamy dressing without the arm workout. It’s also great for making extra dressing to keep in the fridge!
- Toss Gently to Preserve Texture: The delicate nature of cherry tomatoes means they can easily be crushed if tossed too aggressively. When combining the dressing with the vegetables, use a gentle folding motion. Imagine you’re folding delicate berries into muffin batter – you want to distribute the dressing evenly without squishing the tomatoes. This technique ensures that your salad remains beautifully intact, with each ingredient maintaining its distinct texture.
- Chill for Enhanced Flavor: While this salad is delicious immediately after preparation, allowing it to chill in the refrigerator for at least 15-30 minutes before serving can significantly enhance its flavors. The time allows the vegetables to marinate slightly in the vinaigrette, deepening their taste and ensuring every bite is infused with the dressing’s goodness.
- Don’t Skip the Fresh Herbs: While Italian seasoning adds a good base, the fresh basil is truly transformative. Its vibrant aroma and flavor are unparalleled. If possible, always opt for fresh basil over dried for this specific salad.
Flavorful Variations to Customize Your Vegan Cucumber and Tomato Salad
One of the most delightful aspects of this vegan tomato and cucumber salad is how easily it can be adapted and customized to suit your taste, dietary needs, or what’s available in your pantry. Consider these ideas to make it uniquely yours and explore new flavor profiles:
- Boost the Protein: To transform this side dish into a more substantial light meal, add a source of plant-based protein. Canned cannellini beans or chickpeas, rinsed and drained, are excellent additions, providing a creamy texture and satisfying heartiness. They absorb the dressing beautifully and make the salad more filling.
- Add Creaminess: For a luxurious, rich texture, dice half an avocado and gently fold it into the salad just before serving. The creamy avocado contrasts wonderfully with the crisp cucumbers and juicy tomatoes, adding healthy fats and a smooth mouthfeel.
- Swap the Feta for Briny Olives: If vegan feta isn’t your preference or you’re looking for a different salty, briny kick, kalamata olives are a fantastic alternative. Their intense, savory flavor pairs exceptionally well with the fresh vegetables and vinaigrette, lending a distinctly Mediterranean character to the salad. You could also try green olives for a milder saltiness.
- Introduce Marinated Tofu: For a truly gourmet touch that elevates the salad to a main course, incorporate marinated tofu. Cut firm or extra-firm tofu into small cubes, marinate it in a savory blend of soy sauce (or tamari), garlic, ginger, and a touch of maple syrup, then pan-fry or bake until golden and slightly crispy. These flavorful tofu pieces add a chewy texture and a burst of umami that complements the fresh elements beautifully.
- Herbal Infusion: Don’t limit yourself to just basil! Experiment with other fresh herbs like chopped fresh mint for a cooling effect, dill for a tangy, almost Greek-inspired twist, or parsley for a fresh, herbaceous lift.
- Spicy Kick: If you love a bit of heat, increase the red pepper flakes in the dressing or add thinly sliced jalapeños for a fresh, spicy crunch.
- Add a Grain: Mix in some cooked and cooled quinoa or couscous to make it a more complete meal that’s perfect for meal prepping.
Perfect Pairings: Serving Suggestions for Your Vegan Cucumber and Tomato Salad
This vibrant cucumber and tomato salad is incredibly versatile, making it the perfect companion for a wide array of summer dishes. Its light, refreshing profile beautifully balances richer flavors and adds a pop of color to any plate.
- Summer Grill Outs: It’s an absolute must-have side for any barbecue! It pairs wonderfully with Grilled Peach, Basil and Vegan “Goat” Cheese Pizza, various Quinoa Veggie Burgers, or any plant-based grilled skewers. The coolness of the salad is a fantastic counterpoint to smoky, hot off-the-grill flavors.
- Light Lunches & Sandwiches: Serve it alongside hearty sandwiches like Caprese Sandwiches with Parsley Pesto or your favorite vegan deli sandwich. It adds a fresh, crunchy element that brightens up the meal.
- Grain Bowls & Stuffed Vegetables: For a more substantial meal, scoop generous portions of the salad over a bed of fluffy cooked quinoa or light cauliflower rice. It also makes an excellent fresh filling for roasted bell peppers or zucchini boats.
- Mediterranean Inspired Meals: Given its key ingredients, this salad naturally complements other Mediterranean-inspired dishes such as falafel, hummus and pita, or lentil soup. The fresh flavors cleanse the palate beautifully.
- Breakfast/Brunch: Don’t limit this salad to just lunch or dinner! It can be a refreshing addition to a savory vegan brunch spread, alongside scrambled tofu or avocado toast.
How to Store This Refreshing Salad
Leftover vegan cucumber and tomato salad can be stored in an airtight food-safe container in the refrigerator for up to 4 days. While the cucumbers may soften slightly over time, the flavors will continue to meld and develop. Just give it a quick, gentle toss before serving to redistribute the dressing and freshen it up.
Can This Recipe Be Frozen?
Unfortunately, due to the high water content of fresh cucumbers and tomatoes, this is not a salad that freezes well. Freezing and thawing would result in a mushy texture and significantly diminished crispness and flavor. This salad is truly best enjoyed fresh, ideally within a day or two of preparation, for the optimal experience.
I hope you enjoy this easy, refreshing vegan cucumber and tomato salad as much as I do! It’s a testament to the simple joys of fresh, seasonal ingredients coming together to create something truly delicious. Happy cooking, friends!
More Delicious Vegan Salad Ideas to Explore
If you loved this refreshing salad, you might be interested in trying out some of these other fantastic vegan salad recipes:
- Vegan Greek Panzanella Salad: A hearty bread salad bursting with Mediterranean flavors.
- Greek Cucumber Salad: Another delightful cucumber-based salad, focusing on classic Greek ingredients.
- Vegan Watermelon Feta Salad with Balsamic Reduction: A surprisingly delicious combination of sweet, salty, and tangy.
- Vegan Chickpea Tuna Salad: A protein-packed and flavorful alternative for sandwiches or wraps.
Cucumber and Tomato Salad
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Ingredients
- 1 long English cucumber, rinsed (approximately 2 cups or 320 grams)
- 12 ounces cherry/grape tomatoes, halved (any color or variety) (approximately 2 cups or 340 grams)
- ½ of a small red onion, thinly sliced (approximately 1⁄2 cup or around 70 grams)
- 2 tablespoons fresh basil, torn or sliced (approximately 20 large basil leaves or 6 grams)
- 3 tablespoons olive oil, 38 grams
- 2 tablespoons balsamic vinegar or lemon juice, 36 grams*
- ½ teaspoon sugar, optional (1 gram)
- 1 ½ teaspoon Italian seasoning, optional (1.5 grams)
- ½ teaspoon Salt, 3 grams
- ½ teaspoon black pepper or red pepper flakes, 1 gram
- ⅔ cup crumbled vegan feta, optional* (approximately 67 grams)
Instructions
- Cut the cucumber into half inch thick slices then cut each slice into quarters.
- Add cucumbers to a medium bowl along with halved tomatoes, red onion, and fresh basil.
- In a small bowl, add olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes. Whisk thoroughly to combine.
- Pour the dressing over the cucumber tomato mixture and use a spoon to toss and coat the vegetables.
- Add the crumbled vegan feta cheese, if using, and give the salad one last toss. Taste and add any additional salt, black pepper, or red pepper flakes if preferred. Serve cold. Store in an airtight food-safe container in the fridge for up to 4 days.
Notes
- Vinegar or Lemon Juice: You can also use equal parts white vinegar or apple cider vinegar as a substitute.
- Vegan Feta: I used the store-bought vegan feta by Violife.
Carbohydrates: 10g,
Protein: 2g,
Fat: 11g,
Saturated Fat: 2g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 8g,
Sodium: 299mg,
Potassium: 354mg,
Fiber: 2g,
Sugar: 6g,
Vitamin A: 853IU,
Vitamin C: 15mg,
Calcium: 40mg,
Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.