This Vegan Cucumber Tomato and Feta Salad is light, easy, and full of flavor. Made with creamy and tangy Homemade Vegan Feta, this salad is great for picnics, potlucks, and a simple dinner at home.
With colorful and fresh ingredients, it's perfect for summer picnics, quick lunches, or a starter salad with dinner. The sweet, juicy cherry tomatoes, English cucumber, red onion, fresh basil, parsley, and homemade vegan feta cheese make this vibrant salad all about simple whole-plant foods.
Why You’ll Love This Salad
- Vegan: This salad uses a tasty homemade vegan feta cheese recipe, so it’s completely plant-based and not missing out on flavor or texture.
- Quick: No cooking is required, and it takes less than 15 minutes to make (the homemade vegan feta does have a long marinating time).
- Nutritious and Delicious: Full of fresh veggies and herbs, it’s a nutrient-dense dish that doesn’t sacrifice taste.
- Versatile: Eat it as a main over a bed of chopped romaine or salad greens, as a side, or stuffed into pita bread for a quick wrap.
Health Benefits
- Antioxidant Power: The cherry tomatoes are rich in lycopene, an antioxidant linked to heart health. Fresh parsley is packed with nutrients that support heart, kidney, and bone health. Basil helps protect against cell damage.
- Hydrating and Low Calorie: Cucumbers are hydrating and low in calories. This salad is a light and satisfying option.
- Plant-Protein: The vegan feta provides a good source of heart-healthy plant protein, helping you to feel satiated. Check out this article on what soy does to your body.
- Vitamins and Minerals: This salad is loaded with vitamin C, vitamin K, and potassium from the fresh veggies and herbs.
What You Need to Make This Vegan Cucumber Tomato and Feta Salad
- English cucumber (or regular garden cucumber): Mild and refreshing with a crisp bite.
- Cherry or grape tomatoes: Sweet and juicy, they add a burst of freshness and vibrant color.
- Homemade vegan feta: Creamy and tangy with a crumbly texture, mimicking traditional feta. Made from extra firm tofu, it's high in plant-based protein and low in saturated fat. The inclusion of miso paste adds probiotics for gut health.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips and Variations
- Make ahead: While this salad is best fresh, make the Homemade Vegan Feta 1 to 2 days beforehand to allow sufficient time for the tofu to marinate in the garlicky, herby deliciousness.
- What to do with extra feta: This recipe only requires a half batch of the homemade vegan feta. Use the remainder for tomato avocado toast, mushroom avocado toast, vegan Greek salad, or Mediterranean pizza.
- Use the best ingredients: The quality of your tomatoes, cucumbers, and herbs will make or break this dish. Use fresh and ripe ingredients for the best flavor.
- Change Up the Herbs: If you don’t like parsley, try substituting it with dill or cilantro for a different flavor.
- Add whole grains: Boost the protein and fiber by adding quinoa or another intact whole grain. Learn how to cook quinoa in 20 minutes.
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How to Make This Vegan Cucumber Tomato Feta Salad
Make Ahead
Make the homemade Homemade Vegan Feta according to the recipe instructions. The recommended marinating time is 12 hours or more (24 to 48 hours is best).
Chop Veggies and Assemble
Step 1: Rinse and halve the cherry tomatoes. If they’re large, you can quarter them for a more even bite.
Step 2: Slice or dice the English cucumber into small pieces. Small dice the red onion for a gentle, zesty kick. Chop the fresh basil and parsley finely.
Step 3: Place all ingredients into a mixing bowl.
Step 4: Carefully stir to combine. Allow the marinade from the vegan feta to coat all the veggies. The juice from the tomatoes will naturally create a sauce. Dress the salad with freshly squeezed lemon juice. Enjoy!
Serving Suggestions
- Grain Bowls: Serve with quinoa or farro for a filling meal. Check out our Mediterranean Quinoa Bowl.
- Pita and Hummus: Scoop into warm pita bread with Garlic Hummus for a Mediterranean wrap.
- Falafel: Enjoy with Air Fryer Falafel.
- Soups: Serve with a bowl of Lentil Soup or Vegan Minestrone Soup for a warm and nourishing meal.
- Grilled Veggies: Enjoy with grilled zucchini, eggplant, or asparagus for a smoky contrast.
Recipe FAQs
This salad is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Note that the veggies will release some liquid over time, so it’s a good idea to drain before serving. Freezing is not recommended.
Lemon Vinaigrette Dressing offers a bright, zesty flavor with a hint of sweetness, enhancing the natural taste of the vegetables. The Oil Free Greek Dressing offers a creamier texture without added oil. It combines raw cashews, garlic, and herbs to create a rich, tangy dressing that pairs well with the crispness of cucumbers and the juiciness of tomatoes. This cucumber, tomato, and feta salad has a delicious sauce from the feta to dress this salad.
Yes, but know that store-bought can be more expensive than making your own. Also, it contains additives and other ingredients to extend the shelf life.
Yes! The only oil in this dish is from the Homemade Vegan Feta. When you make the vegan feta, follow the instructions for oil-free, and this salad will have no oil. If you omit the feta, you can dress this salad with Oil Free Greek Dressing.
This vegan cucumber, tomato, and feta salad is a testament to how simple ingredients can create a big flavor. Whether you’re looking for a quick lunch or a side dish to wow your guests, this salad is a winner. With homemade vegan feta as the hero ingredient, you’ll get a creamy, tangy spin on the classic.
Other Salad Recipes to Check Out
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Cucumber Tomato and Feta Salad
Ingredients
- ½ batch homemade vegan feta (make ahead)
- 1 English cucumber chopped
- 12 ounces cherry tomatoes
- ⅓ cup diced red onion
- 2 Tablespoons fresh chopped parsley
- 2 Tablespoons fresh chopped basil
- ¼ teaspoon black pepper
- ½ lemon juiced
Instructions
- Make Ahead: Prepare the homemade Homemade Vegan Feta according to the recipe instructions. The recommended marinating time is 12 hours or more (24 to 48 hours is best).
- Rinse and halve the cherry tomatoes. If they’re large, you can quarter them for a more even bite.
- Slice or dice the English cucumber into small pieces. Small dice the red onion for a gentle, zesty kick. Chop the fresh basil and parsley finely.
- Place all ingredients into a mixing bowl.
- Carefully stir to combine. Allow the marinade from the vegan feta to coat all the veggies. The juice from the tomatoes will naturally create a sauce. Dress the salad with freshly squeezed lemon juice. Enjoy!
Notes
- Make ahead: While this salad is best fresh, make the Homemade Vegan Feta 1 to 2 days beforehand to allow sufficient time for the tofu to marinate in the garlicky, herby deliciousness.
- Serving Suggestions: Enjoy with Air Fryer Falafel, a bowl of Lentil Soup or Vegan Minestrone Soup, or with warm pita bread and Garlic Hummus for a Mediterranean wrap.
- Leftovers: This salad is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Freezing is not recommended.
Gigi & Sersie says
Fresh, crunchy, tons of flavor and filling with the vegan feta.