Cucumber and Tomato Salad
A refreshing, flavourful vegan cucumber and tomato salad with crisp cucumbers and sun-ripened tomatoes tossed in a simple vinaigrette.
Equipment
- medium bowl
- Small bowl
- whisk
- spoon
Ingredients
Vegetables
- 1 long English cucumber rinsed (approximately 2 cups or 320 grams)
- 12 ounces cherry/grape tomatoes halved (approximately 2 cups or 340 grams)
- ½ of a small red onion thinly sliced (approximately 1⁄2 cup or around 70 grams)
- 2 tablespoons fresh basil torn or sliced (approximately 20 large basil leaves or 6 grams)
Dressing
- 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 (3 grams)
- ½ teaspoon black pepper or red pepper flakes (1 gram)
Optional Ingredient
- ⅔ cup crumbled vegan feta (approximately 67 grams)
Instructions
Preparation
- 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.
Notes
You can also use equal parts white vinegar or apple cider vinegar as a substitute for balsamic vinegar or lemon juice. I used the store-bought vegan feta by Violife.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 299mgPotassium: 354mgFiber: 2gSugar: 6gVitamin A: 853IUVitamin C: 15mgCalcium: 40mgIron: 1mg
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