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
- Salt
- 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.
Variations
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.
Serving Suggestions
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!
More Salad Ideas
- Vegan Greek Panzanella Salad
- Greek Cucumber Salad
- Vegan Watermelon Feta Salad with Balsamic Reduction
- Vegan Chickpea Tuna Salad
Ingredients
- 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 around 70 grams)
- 2 tablespoons fresh basil , torn or sliced (approximately 20 large basil leaves or 6 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 , 3 grams
- ½ teaspoon black pepper or red pepper flakes , 1 gram
- ⅔ cup crumbled vegan feta , optional* (approximately 67 grams)
Instructions
- 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.
Notes
- 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
Cucumber and Tomato Salad
Ingredients
- 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 around 70 grams)
- 2 tablespoons fresh basil torn or sliced (approximately 20 large basil leaves or 6 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 3 grams
- ½ teaspoon black pepper or red pepper flakes 1 gram
- ⅔ cup crumbled vegan feta optional* (approximately 67 grams)
Instructions
- 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.
Video
Notes
- 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
Nutrition
Cucumber and Tomato Salad https://jessicainthekitchen.com/cucumber-and-tomato-salad/ June 12, 2023
Give your breakfast a savory, tropical spin with this mangú recipe! Plantains are cooked until they’re tender, then mashed and topped with pickled red onions.
One of my favourite things about cooking is the opportunity it gives me to try dishes from around the world. From congri to tahô and katsu curry , it’s fun to cook different cuisines—and to find ways to make those traditional dishes vegan. Like this vegan mangú!
What Is Mangú?
Mangú is a traditional Dominican dish made with mashed green plantains that are topped with pickled red onions. It’s one of the most popular dishes in the Dominican Republic, and it’s a breakfast staple there—although you can definitely eat mangú any time of day!
Like tostones, mangú is made with unripe green plantains; unlike tostones, the plantains are mashed into a smooth, creamy texture, a little bit like mashed potatoes . Traditionally, mangú contains butter, but we can make a simple swap and use plant-based butter instead to make vegan mangú that’s every bit as delicious as the original recipe.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Green plantains – Cut off the ends and remove the peel.
- Salt
- Vegan butter – Store-bought or homemade vegan butter both work.
- Water
- Pickled red onion – This is the traditional topping for mangú. It’s optional, but I highly recommend it!
- Fresh cilantro – Another optional topping.
- Olive oil – You can add a drizzle of extra-virgin olive oil on top if you’d like.
How Do You Pick Good Plantains?
When you’re making mangú, you need to start with green plantains, not ripe yellow plantains or brown. Look for plantains that are entirely green on the outside, without any black spots, and that feel firm when you give them a gentle squeeze.
How to Make Mangú
Making mangú is easy—in fact, the method is just like making mashed potatoes!
Prepare . Slice the plantains in half lengthwise, then cut each half into 3-inch pieces.
Cook the plantains . Place the plantains in a large pot and cover them with water. Add the salt, then bring them to a boil over high heat. Reduce the heat to a simmer and cook for 20 minutes, or until you can easily pierce the plantains with a fork.
Drain . Reserve 1 1/4 cup of water from the pot, then drain the plantains and return them to the pot.
Mash . Use a potato masher or fork to mash the plantains. Add the butter and continue mashing until the plantains are mostly broken down, adding the reserved water a little at a time until the plantains are smooth and creamy.
Finish . Season to taste and serve with pickled red onion , cilantro, and/or a drizzle of olive oil.
Tips for Success
Here are some simple tips for making perfect vegan mangú!
- Use green plantains . This is a savory dish, and using yellow plantains will make it sweet.
- Don’t be afraid to add a little extra liquid . Plantains are very starchy, so they’ll soak up the liquid and thicken as they cool.
- Mash it well . Mangú is meant to be smooth and creamy, not lumpy! Although it doesn’t have to be perfectly smooth, you do want to make sure that all of the bigger pieces of plantain are mashed.
Serving Suggestions
Mangú is often served alongside what’s known in the Dominican Republic as los tres golpes , or the three hits—salami, fried eggs, and fried cheese. You can make a vegan version of this with tofu scramble in place of the eggs, your favourite vegan sausage, and plant-based cheese.
Other serving options include rice and beans, sliced avocado, or marinated tofu .
How to Store
Mangú can be refrigerated in an airtight container for up to 3 days. Reheat it on the stovetop or in the microwave; you’ll need to add some water to thin it out and keep it from being dry.
Can This Recipe Be Frozen?
This vegan mangú can be frozen for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before reheating according to the instructions above.
More Savory Breakfast Recipes
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
- Mexican Breakfast Burritos
- Breakfast Tacos with Avocado Pico De Gallo Salsa
Ingredients
- 4 Green Plantains , ends cut off and peels removed (900 grams)
- 1 ½ Teaspoon Salt , 12 grams
- 4 Tablespoons Vegan Butter , ¼ cup or 56 grams
- 1 ¼ Cup Reserved Water , 282 grams/milliliters
- Pickled Red Onion , optional for topping
- Fresh Cilantro , optional for topping
- Olive Oil , optional for topping
Instructions
- Cut each plantain in half lengthwise then cut each half into 3 inch pieces.
- Add the plantain chunks to a large pot or saucepan and cover with water.
- Add the salt and bring the water to a boil over high heat. Once boiling, reduce the heat to a low simmer and cook for 20 minutes or until fork tender. When the plantains are finished, reserve 1 1⁄4 cup (283 grams/milliliters) of water from the pot and set aside.
- Using a strainer, drain the water and put the plantains back in the pot.
- Use a potato masher or fork to mash the plantains.
- Add the butter and continue mashing until the plantains are mostly broken down.
- Add the reserved water a little at a time while mashing until the plantains are semi-smooth like mashed potatoes.
- Taste and season with any additional salt or add black pepper if preferred. serve as desired or top with pickled red onion, cilantro, or a drizzle of olive oil.
