Cucumber and Tomato Salad

Crisp cucumbers and sun-ripened tomatoes are tossed in a simple vinaigrette for a refreshing, flavourful vegan cucumber and tomato salad.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings -6 servings

Calories 136

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 150 grams)
2 tablespoons fresh basil torn or sliced (approximately 20 large basil leaves or 12 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 4 grams
½ teaspoon black pepper or red pepper flakes 1 gram
⅔ cup crumbled vegan feta optional* (approximately 67 grams)

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.

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