Cucumber Tomato and Feta Salad
With colorful and fresh ingredients, this cucumber tomato and feta salad is perfect for summer picnics, quick lunches, or a starter salad with dinner.
Servings: 4
Calories: 225kcal
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.
Nutrition
Calories: 225kcal | Carbohydrates: 16g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 310mg | Potassium: 384mg | Fiber: 4g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 38mg | Calcium: 122mg | Iron: 3mg
