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.
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.
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.
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.
