Why You’ll Love This Recipe

Vegan-Friendly: Utilizing homemade vegan feta cheese, this salad is entirely plant-based without compromising on taste or texture.
Quick and Easy: With no cooking required, you can prepare this salad in under 15 minutes, making it ideal for busy days.
Nutrient-Rich: Packed with fresh vegetables and herbs, it’s a wholesome option that delights the palate.
Versatile: Enjoy it as a main course over a bed of greens, as a side dish, or stuffed into pita bread for a delightful wrap.

Ingredients

1 cup cherry tomatoes, halved
1 English cucumber, diced
½ cup homemade vegan feta cheese
¼ cup red onion, finely diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Freshly ground black pepper, to taste
Juice of ½ lemon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vegan Feta: allowing it to marinate for at least 12 hours (24 to 48 hours is optimal) to achieve the best flavor.
Chop the Vegetables: Rinse and halve the cherry tomatoes. Dice the English cucumber into bite-sized pieces. Finely dice the red onion.
Combine Ingredients: In a large mixing bowl, add the cherry tomatoes, cucumber, red onion, chopped basil, parsley, and crumbled vegan feta.
Season and Dress: Drizzle the lemon juice over the salad. Gently toss all ingredients to ensure even distribution. Season with freshly ground black pepper to taste.
Serve: Transfer the salad to a serving dish and enjoy immediately.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: 15 minutes (excluding time to prepare vegan feta).
Total Time: 15 minutes.

Variations

Herb Substitutions: Replace parsley with dill or cilantro for a different flavor profile.
Add-Ins: Incorporate olives, avocado slices, or roasted red peppers to enhance the salad’s complexity.
Non-Vegan Option: If not adhering to a vegan diet, traditional feta cheese can be used in place of the vegan version.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is best enjoyed cold or at room temperature; reheating is not necessary.

FAQs

Can I use store-bought vegan feta cheese?

Yes, store-bought vegan feta can be used as a convenient alternative to homemade vegan feta.

How far in advance can I prepare this salad?

It’s best to prepare and consume the salad on the same day for optimal freshness, but it can be stored for up to 2 days in the refrigerator.

What can I use instead of lemon juice for dressing?

Red wine vinegar or balsamic vinegar can be used as alternatives to lemon juice.

Is it necessary to peel the cucumber?

English cucumbers have thin, tender skin, so peeling is optional based on personal preference.

Can I add grains to make this salad more filling?

Yes, adding cooked quinoa, bulgur, or couscous can enhance the salad’s heartiness.

How do I prevent the salad from becoming watery?

To reduce excess moisture, lightly salt the chopped cucumbers and let them sit for 10 minutes, then drain before adding to the salad.

Can I use different types of tomatoes?

Absolutely, grape tomatoes or diced heirloom tomatoes work well in this salad.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free.

Can I add protein to this salad?

Incorporating chickpeas, lentils, or grilled tofu can boost the protein content.

Conclusion

This Cucumber Tomato and Feta Salad is a delightful fusion of fresh flavors and textures, making it a versatile addition to any meal. Whether you’re seeking a quick lunch, a side dish, or a light dinner, this salad offers a satisfying and healthful option that’s easy to prepare and enjoy. It’s a perfect way to embrace fresh ingredients while maintaining a nutritious and delicious diet.

Cucumber Tomato and Feta Salad

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This Cucumber, Tomato, and Feta Salad is a light, refreshing dish packed with crisp cucumbers, juicy cherry tomatoes, and tangy vegan feta cheese. Quick to prepare and bursting with fresh flavors, it’s perfect for summer picnics, quick lunches, or as a side dish. This salad is naturally gluten-free and can be customized with your favorite herbs and add-ins!

Author: Amy
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Side Dish
Method: No-Bake
Cuisine: Mediterranean
Diet: Vegan

Ingredients

1 cup cherry tomatoes, halved
1 English cucumber, diced
½ cup homemade or store-bought vegan feta cheese, crumbled
¼ cup red onion, finely diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Freshly ground black pepper, to taste
Juice of ½ lemon

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Instructions

Prepare the Vegan Feta: If making homemade vegan feta, allow it to marinate for at least 12 hours (24-48 hours for the best flavor).
Chop the Vegetables: Rinse and halve the cherry tomatoes. Dice the English cucumber into bite-sized pieces. Finely dice the red onion.
Combine Ingredients: In a large mixing bowl, add the tomatoes, cucumber, red onion, basil, parsley, and crumbled feta.
Season and Dress: Drizzle the lemon juice over the salad and toss gently to mix. Season with freshly ground black pepper to taste.
Serve: Transfer to a serving dish and enjoy immediately.

Notes

Herb Substitutions: Swap parsley for dill or cilantro for a different flavor.
Add-Ins: Enhance the salad with olives, avocado slices, or roasted red peppers.
Non-Vegan Option: Substitute vegan feta with traditional feta cheese if preferred.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.