Simply dressed with olive oil and red wine vinegar, vegan tomato basil cucumber salad is bursting with fresh summer flavor. Made with tangy cubes of marinated feta-style tofu, or your favorite store-bought dairy-free feta cheese, it's perfect as a light meal or starter salad.
Serve it with crusty bread or enjoy it with your favorite vegan pasta dishes, or pair it with other vegan salad recipes.
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This was super easy to make, including making my own "feta". I substituted balsamic for the red wine vinegar and it was delish! Big hit at the vegetarian potluck I brought it to. Thanks Amy!
- Jessica M.
How to make tomato basil cucumber salad
- To prepare the tofu feta, place the tofu cubes in a resealable glass container or zip-top bag. Add vinegar, oregano, and salt, then seal the container and gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.
- To make the salad, place the tofu feta, tomatoes, and cucumbers in a bowl.
- Drizzle with olive oil and red wine vinegar.
- Add fresh basil, salt, and pepper, then toss and enjoy.
Please see the recipe card for the complete ingredients, measurements, and instructions.
If you're a fan of vegan feta, try my Mediterranean orzo salad with chickpeas or lettuce-free vegan Greek salad next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Tomato Basil Cucumber Salad with Vegan Feta
Ingredients
For the tofu feta:
- 1 16-ounce block super firm tofu, (or extra-firm tofu, pressed), cut into cubes
- ¼ cup coconut vinegar, (or champagne vinegar or apple cider vinegar)
- 1½ teaspoons dried oregano
- ¼ teaspoon sea salt
For the salad:
- 1 dry pint cherry or grape tomatoes, halved
- 1 English cucumber, (or 2 to 3 Persian cucumbers) sliced
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons red wine vinegar
- fresh basil leaves
- salt and pepper, to taste
Instructions
- To prepare the Tofu Feta, place the tofu cubes in a resealable glass container or zipper bag. Add the vinegar, oregano, and salt. Seal the container, then gently shake to combine. Refrigerate for at least 2 hours or overnight for maximum flavor.1 16-ounce block super firm tofu, ¼ cup coconut vinegar, 1½ teaspoons dried oregano, ¼ teaspoon sea salt
- When you're ready to make the salad, add the Tofu Feta, tomatoes, and cucumbers to a salad bowl.1 dry pint cherry or grape tomatoes, 1 English cucumber
- Drizzle with the olive oil and red wine vinegar.1 Tablespoon extra virgin olive oil, 2 Tablespoons red wine vinegar
- Add the fresh basil leaves and toss to combine the ingredients. Taste and add salt and pepper, as needed. Serve immediately.salt and pepper, fresh basil leaves
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Notes
Nutrition
Nutritional information is an estimation.
Jessica M says
This was super easy to make, including making my own "feta". I substituted balsamic for the red wine vinegar and it was delish! Big hit at the vegetarian potluck I brought it to. Thanks Amy!
Amy Katz says
I'm so happy everyone enjoyed it, Jessica! Thanks for coming back to leave a comment. 🙂
Catherine says
The problem with this recipe is that it's so so so good I can't stop making and eating it. I used Violife vegan Feta rather than making my own Feta. Someday I'll try making my own.
Amy Katz says
Haha, I love hearing this, Catherine! Thank you for coming back and leaving a comment. I'm so happy you are enjoying the salad!