• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cadry's Kitchen
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Threads
menu icon
go to homepage
  • About
  • Recipes
  • Book
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • About
    • Recipes
    • Book
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Salads

    Tomato cucumber salad with vegan feta

    Updated: Feb 27, 2024 · Published: Aug 3, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 6 Comments

    Jump to recipe Watch video
    Text overlay: Tomato cucumber salad with vegan feta. Bowl of salad.

    Tomato cucumber salad is the quintessential summer side dish. Using the best produce of the season, it crunches with freshness & garlicky bite.

    It’s great as a side dish for barbecues and picnics. Vegan and gluten-free.

    Individual bowl of salad.

    Ever since I started making my own vegan feta cheese a few weeks back, I’ve been dreaming of crumbling it on top of a tomato cucumber salad.

    Crisp sliced cucumbers.

    Summer tomatoes.

    Onions for bite.

    Crumbles of vegan feta.

    Herbed lemon dressing tying it all together.

    It just tastes like August.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Can I make this salad ahead of time?
    • Make it your own
    • What to serve with it
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled tomato cucumber salad ingredients

    Fresh produce: Persian cucumbers, tomatoes, onion, and garlic.

    Persian cucumbers or mini cucumbers are on the small side (about five or six inches in length). Their thin skin isn’t bitter. And they don’t have large, tough seeds inside. They are almost seedless, crisp, and not watery.

    That makes them a great choice for this salad, because you don’t have to worry about seeding or peeling. You can simply chop & go.

    Vegan feta cheese: I like to use homemade vegan feta cheese made with blanched almonds. But Violife, Trader Joe’s, and Herbivorous Butcher vegan feta are all good store-bought options.

    For this salad, I recommend keeping the crumbles on the large side. That way you can snag big bites of it with your fork, along with the cucumbers & tomatoes. Plus, you can taste the way the lemon vinaigrette really penetrates it.

    Extra virgin olive oil: This flavorful oil makes up the base of the dressing, so use one with a taste you enjoy.

    Lemon juice: Freshly squeezed is best for the optimum flavor. Bottled just can’t compare.

    Seasonings: Dried oregano, dried basil, salt, and pepper give this salad oomph.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Sliced cucumber, tomatoes, onions, and vegan feta in bowl.

    Put the following salad ingredients into a mixing bowl:

    • Sliced cucumbers
    • Chopped onions
    • Diced tomatoes
    • Crumbled vegan feta (Set some aside to finish the completed salad.)

    In another small bowl, make the salad dressing by combining the following:

    • Extra virgin olive oil
    • Lemon juice
    • Minced garlic
    • Dried oregano
    • Dried basil
    • Salt
    • Pepper

    Pour the dressing over vegetables in the mixing bowl. Use a spoon to get everything evenly covered.

    Finish with the remaining vegan feta.

    Can I make this salad ahead of time?

    Overhead salad ingredients on table.

    Cucumbers and tomatoes both get juicy and soften over time. So I recommend making this salad the day you’re going to eat it, if possible.

    Store the vegan feta cheese and dressing separately from the tomatoes and cucumbers. Then use a sieve to drain the tomatoes and cucumbers before mixing with the dressing.

    When you’re ready to eat, if there’s excess liquid in the bottom of the salad bowl, use a slotted spoon for serving.

    Make it your own

    You can make this salad your own by varying the ingredients.

    • Instead of yellow onions choose red
    • Replace the 2 Persian cucumbers with 1 English cucumber
    • Add kalamata or Castelvetrano olives
    • If tomatoes are out of season, use cherry tomatoes (They tend to hold onto their sweetness, even in non-summer months.)
    • Replace homemade vegan feta cheese with store-bought or replace it with diced avocado
    • Add a handful of fresh basil, cilantro, or parsley
    • Add vegan croutons for a panzanella vibe

    What to serve with it

    This summery salad is perfect with crusty bread & oil for dipping.

    Or serve it with any of the following dishes:

    • BBQ sandwich
    • Vegan chicken salad sandwich
    • Falafel bowl
    • Hummus bowl
    • Veggie chick’n wraps
    • Double hummus wraps

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    Tomato cucumber salad in bowl with vegan feta crumbles.

    📖 Recipe

    Cucumber tomato salad in bowl by wooden spoon.

    Tomato cucumber salad with vegan feta

    Author: Cadry Nelson
    4.75 from 4 votes
    This crisp, refreshing salad is filled with the summer's best. Slices of cucumbers, onions, and tomatoes intertwine with an herbed lemon dressing. It's finished with crumbles of vegan feta. It's a great side dish with corn on the cob or a veggie burger, hot off the grill.
    Makes 4 small servings or 2 generous servings.
    Print Pin Rate
    Prep Time: 13 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 people
    Course: Salad
    Cuisine: Greek, Vegan
    Keyword: cucumber salad, greek salad, summer side dish

    Ingredients

    • 2 Persian cucumbers or mini cucumbers, sliced
    • 1 cup chopped tomatoes about 1 medium tomato
    • 3 Tablespoons chopped yellow onion
    • 5 Tablespoons vegan feta cheese
    • 1 Tablespoon extra virgin olive oil
    • 2 teaspoons lemon juice
    • 1 small garlic clove minced
    • ¼ teaspoon dried oregano
    • ¼ teaspoon dried basil
    • Pinch of salt
    • Dash of pepper

    Instructions

    • Put sliced cucumbers, chopped tomatoes, onions, and ¼ cup vegan feta in mixing bowl. Set aside.
    • In a small separate bowl, whisk together extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried basil, a pinch of salt, and dash of pepper.
    • Pour the dressing over the tomato cucumber salad in the mixing bowl. Combine gently with a spoon until everything is evenly coated. Taste and add additional salt, if needed. Finish with the remaining Tablespoon of vegan feta on top.

    Watch how to make it

    Notes

    If you don’t have Persian cucumbers, then you can replace the 2 Persian cucumbers with 1 English cucumber instead.
    If you have a Microplane Zester, I recommend using that for the garlic. It helps the garlic to be almost paste-like in its consistency, which is easy to spread evenly throughout the salad. It also means there won’t be any big clumps of raw garlic. Otherwise, be sure to mince it as small as possible.
    If you want to make this salad ahead of time, store the dressing & almond feta separate from the vegetables. Cucumbers and tomatoes get watery after being chopped. So drain them with a sieve when you’re ready to use them. Then add the vegan feta, and toss with dressing.
    For best results, I recommend using my vegan feta cheese recipe for the cheese aspect. However, if you need a shortcut, there are some good vegan feta cheeses on the market like Violife, Trader Joe’s, and Herbivorous Butcher. Or you can replace the cheese with diced avocado.
    Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

    Nutrition

    Calories: 83kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

    More Salads

    • Crispy corn tortilla strips made in the air fryer garnishing burrito bowl.
      Air fryer tortilla strips: Crispy snack & salad topper
    • Vegetable platter with carrots, bell peppers, broccoli, and vegan salad dressing.
      Onion & garlic salad dressing + vegan vegetable dipping sauce
    • Close-up ranch dressing drizzled over homemade croutons in salad.
      Lemon & garlic air fryer croutons (or oven baked) – easy vegan recipe
    • Spoon with container of vegan honey mustard.
      Vegan honey mustard (dipping sauce or dressing)
    • Facebook
    • Threads

    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      4.75 from 4 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Frizzle

      August 14, 2023 at 1:55 pm

      4 stars
      perfect hot day salad! I added half a can of chickpeas and dried dill (I didn’t have oregano). so good 🙂

      Reply
      • Cadry Nelson

        August 14, 2023 at 2:26 pm

        What a good idea to add chickpeas! That sounds delicious. I’m so glad you enjoyed the recipe! Thanks for the feedback!

        Reply
    2. Shell

      August 05, 2020 at 9:38 am

      5 stars
      I love a light, fresh salad like this in the summer. We have some extra tomatoes on hand and I have been wondering how to serve them. This would be perfect!

      Reply
      • Cadry

        August 06, 2020 at 10:25 am

        Yes, salads like this are super hydrating in warm weather months. You should give this salad a try! You can use avocado instead of the feta since it’s made with almonds, which won’t work for you.

        Reply
    3. Susan

      August 04, 2020 at 7:13 pm

      5 stars
      Tomato and cucumber salads are an essential part of our summers here. Also they are so tasty. I eat cucumber slices and cherry tomatoes year round with my work lunches.
      I am really intrigued by your feta recipe! I have made tofu and cashew feta before, but really just marinating, never in a baked form like yours.

      Reply
      • Cadry

        August 06, 2020 at 10:23 am

        I agree, tomato & cucumber salads are a must. Tofu & cashew feta are also really good. Got to love those briny flavors! You’ll have to give the almond feta a whirl sometime. While it takes a little time to make, 90% of it is hands-off while it bakes.

        Reply

    Primary Sidebar

    Cadry Nelson standing in kitchen with hand on hip.

    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    In stores now

    Air fryer recipes

    • Vegan fried summer squash dunked in creamy onion & garlic dressing.
      Crispy air fryer summer squash (or pan fried)
    • Pillowy air fryer gnocchi with tomato dipping sauce.
      Crispy air fryer gnocchi (in 15 minutes!)
    • Vegan air fryer green beans with creamy dipping sauce.
      Crispy air fryer green beans (pan-fried option)
    • Text overlay: 50 vegan air fryer recipes. 4-panel collage with jalapeno popper, onion ring, fried pickles, and vegan arancini.
      50 easy vegan air fryer recipes for every meal

    Vibrant spring recipes

    • Bright pink pickled shallots in jar by plate and salsa bowl.
      Quick pickled shallots recipe (Perfect for tacos, salads & bowls!)
    • Bright pink pickled red onions on avocado toast with nutritional yeast covered tofu.
      Vegan avocado toast with pickled onions & nutritional yeast (5-minute)
    • Green beans stir fried with shiitake mushrooms in bowl.
      Soy-glazed stir-fried green beans with shiitake mushrooms
    • Creamed kale on plate with noodles and seitan.
      Easy creamed kale in cashew sauce (Dairy-free)

    Footer

    ↑ back to top

    About

    • Meet Cadry
    • Work with me

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact
    • Privacy Policy

    As seen in

    Copyright © 2025 Cadry's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.