You’re going to love this cucumber and tomato salad for all those times you need a summery side dish that comes together in a snap. Crisp cucumbers and sun-ripened tomatoes are tossed in a simple vinaigrette for an effortless salad that’s refreshing and flavourful.
Cucumber and tomato salad is a summer classic because it pairs two summertime favourites in one light, refreshing dish. Everyone has their own spin on the recipe—some are complicated, some just toss the veggies in olive oil and salt. This cucumber and tomato salad is my version of this summer staple.
Of course, it all begins with those cucumbers and tomatoes. I add very thinly sliced red onions for some pungent flavour, along with fresh basil—because when tomatoes are in season, so is basil! The veggies are combined with a simple vinaigrette made with either lemon juice or balsamic vinegar, then I crumble vegan feta over the top, which adds another layer of deliciousness.
There are so many ways to serve this cucumber and tomato salad, and so many ways to make it your own!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- English cucumber – You can leave the skin on or peel it.
- Cherry or grape tomatoes – Cut these in half; you can use red tomatoes only, or a few different colours for a brighter salad.
- Red onion – Slicing the onion very thinly allows the vinaigrette to soak in, which cuts some of that sharp onion flavour.
- Fresh basil
- Olive oil – A fruity extra-virgin olive oil is lovely in this cucumber and tomato salad!
- Balsamic vinegar or lemon juice – Lemon juice will keep the colours vibrant and bright, while balsamic will darken the cucumbers and vegan feta.
- Sugar – Just a bit will cut some of the acid in the tomatoes and dressing.
- Italian seasoning
- Black pepper or red pepper flakes
- Vegan feta – I used Violife vegan feta, but you can omit this or substitute homemade vegan Parmesan.
What Is the Difference Between an English Cucumber and a Regular Cucumber?
English cucumbers are sometimes called seedless cucumbers; they have a thinner skin, fewer seeds, and a mild flavor. Regular cucumbers (also known as garden cucumbers) have thicker skin, with more seeds, and usually a stronger flavor. If you can’t find English cucumber at your grocery store, feel free to use regular cucumber instead, but I recommend scooping out the seeds first.
How to Make Vegan Cucumber and Tomato Salad
If you’re looking for a fresh no-cook side dish for hot summer days, this is it! It’s perfect for mixing up while you’ve got a batch of veggie burgers on the grill.
Prepare the cucumber. Cut the cucumber into half-inch thick slices, then cut each slice into quarters.
Combine the vegetables. Place the cucumbers in a medium bowl, then add the tomatoes, red onion, and basil.
Make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes.
Toss. Pour the dressing over the salad and toss to coat.
Finish. Add the crumbled vegan feta and toss again. Season to taste and serve chilled.
Tips for Success
This cucumber and tomato salad is already simple, but these tips will help make it even easier!
- Get a head start. To save time, use pre-cut vegetables from the salad bar at your grocery store. Then all you have to do is make the dressing and toss everything together!
- Shake up the dressing. Instead of whisking the dressing in a bowl, you can place the ingredients in a small jar and give it a good shake. This is an easy way to emulsify a vinaigrette without whisking.
- Toss gently. You don’t want to crush the tomatoes, so when you’re toss the salad, use a gentle folding motion—the same you’d use for folding berries into muffin batter.
There are so many ways you can customise this vegan tomato and cucumber salad! Try adding cannellini beans or chickpeas for protein, diced avocado for some creaminess, or swap the vegan feta for kalamata olives, which bring some briny flavour to the table. Even marinated tofu is a delicious addition to this salad, and it can take it from side dish to light meal.
I like to serve this salad as a side dish for summery favourites like Grilled Peach, Basil and Vegan “Goat” Cheese Pizza, Quinoa Veggie Burgers, and Caprese Sandwiches with Parsley Pesto. You can also serve it alongside cooked quinoa or cauliflower rice.
How to Store
Leftover cucumber and tomato salad can be stored in an airtight container in the fridge for up to 4 days; just give it a quick toss before serving.
Can This Recipe Be Frozen?
With so many fresh ingredients, this is not a salad that freezes well. Enjoy it fresh!
Enjoy friends! If you make this cucumber and tomato salad, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Salad Ideas
- Vegan Greek Panzanella Salad
- Greek Cucumber Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Chickpea Tuna Salad
Cucumber and Tomato Salad
- 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