Tomato Cucumber Feta Summer Salad (Ready in 10 Minutes)

Bright tomatoes, crisp cucumbers, and tangy feta (vegan, of course) tossed in a lemony olive oil dressing — ready in 10 minutes and perfect for sunny days when you want something fresh, fast, and totally satisfying.

Hey — this salad became my go-to when I wanted something that looked like effort but practically required zero. I throw it together between watering the plants and answering “what’s for dinner?” texts, and somehow everyone at the table acts like I spent an hour. Sound familiar?

Why this salad works (and why you should care)

I call this the no-brainer summer salad. The tomatoes bring sweet juiciness, the cucumber adds crunch, and vegan feta adds that salty, creamy vibe most people miss when they hear the word “vegan.” The dressing pulls everything together with a bright lemon note and a whisper of cumin. Bold takeaway: this salad tastes special without any fuss.

Ever wondered why simple salads often taste better than complicated ones? The ingredients shine when you use fresh vegetables, and the dressing doesn’t try to hide them — it enhances them.

Quick Recipe Info

• Prep time: 15 minutes
• Cook time: 0 minutes
• Total time: 15 minutes
• Servings: 4 (about 1 cup per person)
• Estimated calories per serving: ~247 kcal

Ingredients (exact, beginner-friendly)

• 1 pound Roma tomatoes (or use 2 cups cherry tomatoes, halved)
• 4–5 garden cucumbers, sliced or chopped
• 1 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 6 ounces vegan feta cheese, crumbled (brand of choice)

For the dressing:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1/4 teaspoon ground cumin
• Sea salt and black pepper, to taste

Bold note: use vegan feta to keep this salad 100% plant-based.

Equipment (super simple)

• Sharp chef’s knife
• Cutting board
• Large salad bowl
• Small jar with lid or small bowl + whisk (for dressing)
• Measuring spoons and cups

No fancy tools required. FYI, I sometimes make the dressing directly in the jar I store it in — quick shake, zero cleanup. 

Step-by-step instructions 

1. Make the dressing: Add olive oil, lemon juice, minced garlic, ground cumin, salt, and pepper to a small jar. Shake vigorously until emulsified. I shake it like I mean it — that tiny ritual makes me feel accomplished.
2. Prep the veggies: Chop the tomatoes and cucumbers into bite-sized pieces. Thinly slice the red onion and mince the parsley. Crumble the vegan feta.
3. Combine: Toss the chopped tomatoes, cucumbers, onion, and parsley in the salad bowl. Pour the dressing over and toss well so every piece gets a light coating.
4. Garnish & serve: Scatter the vegan feta on top (or gently fold it in), add a few extra parsley leaves, and serve immediately.

Pro tip: If you want bigger feta chunks, cut the vegan feta into small cubes instead of crumbling.

Serving size & who this feeds

This recipe serves 4 as a side or 2 as a main with extra protein (think grilled chickpeas or a scoop of quinoa). I usually make it as a side for summer barbecues and then eat the leftovers as a light lunch the next day.

Serving idea: Pair with warm pita bread, a simple grain bowl, or grilled tempeh for a more filling meal.

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Sesame Cucumber Noodle Salad

Nutrition Info (approximate per serving)

The nutrition below uses the recipe ingredients and typical vegan feta values. These numbers remain approximate — brand and portion differences will change results.

• Calories: ~247 kcal
• Carbohydrates: 17 g
• Protein: 9 g
• Fat: 17 g
• Saturated fat: ~3 g (vegan feta lowers saturated fat vs. dairy feta)
• Cholesterol: 0 mg (fully vegan)
• Fiber: 4 g
• Sodium: ~490 mg (varies by vegan feta brand)
• Vitamins & minerals: Good source of vitamin A, vitamin C, calcium (from vegan feta), and potassium.

Quick note: If you pick a high-sodium vegan feta, the salt number will jump. Adjust salt in the dressing accordingly.

Flavor tips & little swaps (because variety keeps life interesting)

• Cherry tomatoes: Use cherry tomatoes for sweeter bursts and prettier presentation.
• Cucumber style: Seed the cucumbers if you hate extra water in your salad. I usually leave the seeds — laziness, honestly.
• Feta alternatives: If you can’t find vegan feta, marinated tofu cubes make a fine substitute.
• Oil swap: Use avocado oil if you prefer its neutral flavor. The salad still stays fresh and bright.

Rhetorical Q: Want a creamier dressing? Add 1 tablespoon of tahini — it works surprisingly well.

Make-ahead & storage (because leftovers are a gift)

• Prep ahead: Make the dressing up to 3 days ahead and refrigerate. That saves time.
• Assemble later: Chop the veggies up to 4 hours ahead but store them separately so the cucumbers don’t get soggy.
• Leftovers: Store leftovers in an airtight container for up to 3 days. The salad tastes best fresh; the cucumbers soften over time, so expect texture changes.
• Refrigeration tip: Keep the dressing separate if you plan to eat the salad over a couple of days.

Pro tip: If you plan to meal-prep, keep the dressing in a small jar and toss right before serving. You’ll preserve the crunch.

Toppings & garnishes (tiny touches that impress)

• Extra vegan feta, for the photo and flavor.
• Sliced avocado for creaminess and healthy fats.
• Toasted seeds (pumpkin or sunflower) for crunch.
• Fresh basil instead of parsley for an Italian twist.
• Cracked black pepper and lemon zest for extra brightness.

I almost always add avocado when serving this as a main — it transforms the salad into a full-flavored, rich meal without anything heavy.

Still Hungry, Try It Next recipe :-

Creamy Tzatziki Cucumber Salad

Quick comparisons (why choose this over other summer salads?)

Tomato Cucumber Feta vs. Greek salad: This recipe uses vegan feta and leans simpler and brighter. Greek salads often include olives and more oil; this one keeps the lemon front-and-center.

Tomato Cucumber Feta vs. Tomato Cucumber Avocado salad: Avocado versions taste creamy and indulgent; the vegan feta version delivers tangy saltiness that balances the vegetables in a different, lighter way.

Short verdict: If you want fresh brightness and tangy notes, pick this salad. If you want creaminess, add avocado or a tahini drizzle.

Common questions 

Q: Can I make this nut-free?
A: Yes — the recipe already stays nut-free. Choose seed toppings if you want crunch.

Q: Can I use regular feta?
A: Technically yes, but you asked for 100% vegan, so I recommend vegan feta to keep it plant-based.

Q: Can I scale this?
A: Double or halve easily. Keep the dressing ratio the same (2:2 olive oil to lemon juice) and adjust salt to taste.

My Final thoughts 

This Tomato Cucumber Feta Summer Salad (vegan) hits all the summer notes: fast, fresh, and totally satisfying. I serve it at barbecues, bring it to potlucks, and make it for weekday dinners when I don’t want to microwave anything complicated. It keeps well enough for a couple of days and still tastes great — especially if you keep the dressing separate until serving.

So, ready to toss this together in 10 minutes and pretend you planned it all morning? Go on — your future self will thank you.

Bold last reminder: use fresh vegetables and vegan feta to keep this salad truly plant-based and delicious.