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    Home » Recipes » All recipes

    Southern cucumber tomato salad with avocado

    Published: Aug 25, 2020 · Modified: Oct 29, 2022 by Maria · This post may contain affiliate links · Leave a Comment

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    Pinterst image for cucumber tomato salad.

    Fresh cucumber salad recipe

    This cucumber and tomato salad is a great way to use up all of those tomatoes, cucumbers and herbs from your garden. This summer salad is bursting with fresh flavors. Made with fresh cucumbers, tomatoes, fresh herbs, avocado, diary free feta and a homemade vinaigrette.

    Glass serving bowl of southern cucumber tomato salad.
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    This is the perfect end of summer simple recipe; it’s healthy, easy to make and doesn’t require heating anything up.

    This simple salad is great to add to a summer meal or to cool you off on a hot summer day when it’s too hot to turn on the oven.

    This perfect summer salad is also a great side dish to take on a picnic, or bring to a potluck or summer BBQ that uses up all of those garden fresh tomatoes and cucumbers.

    Ingredients

    English cucumber, parsley, red onion and tomatoes on a counter top.
    • Cucumber – English cucumber is my favorite because of its thinner skin. Make sure the cucumber slices are all about the same size.
    • Tomato – home grown, or cherry or grape tomatoes would be perfect.
    • Onion – I used red onion but white onion or sweet onion would also taste amazing. Whatever kind of onion you find at your grocery store or garden work.
    • Fresh herbs – parsley, fresh dill weed, mint, basil or cilantro would taste great.
    • Dairy free feta – this brings a nice creaminess to the salad.
    • Avocado – this is optional but it tastes amazing
    • Vinegar – a good white vinegar like a white wine vinegar is best. Apple cider vinegar. Red wine vinegar also tastes great. Lemon juice is also good to add.
    • Olive oil – using a high quality, good olive oil will help bring this recipe to the next level, but use whatever you have on hand. Vegetable oil will also work.
    • Sugar – this helps balance out the vinaigrette.
    • Garlic – some fresh garlic adds an amazing pop of flavor.
    • Salt and black pepper to taste. Celery seeds also taste good in this recipe.

    Recipe tips

    • If you’re using medium or large tomatoes, if you’d like fewer seeds and a less watery or soggy salad, just de-seed the tomatoes.
    • Using a mandoline slicer will give you nice and even thin slices of cucumber.
    • If you don’t like red onions, and you’d like a more mild flavor, use sweet onions like a vidalia onion.
    • If you’re not using an English cucumber and the cucumber has a lot of seeds, use a spoon to scoop out the seeds, if you’d like less seeds and liquid in your salad.
    • Fresh herbs really make this recipe pop, so don’t skip that step. Use whatever you have on hand. My favorite are parsley and basil combined. Mint or cilantro would also taste really good. If you don’t have fresh herbs, dried herbs also work like dried dill.
    • Make sure to let this salad chill, covered, for at least an hour before serving.
    • Violife vegan feta cheese is my favorite brand of dairy free feta.

    Storing

    Overhead shot of cucumber tomato salad in a glass bowl.

    Store this classic side dish in an airtight container in the fridge for up to five days.

    This salad does not freeze well.

    How to serve

    This is the perfect side dish to a summer bbq.

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    You can also wrap this salad up in a romaine lettuce leaf for a lettuce wrap, or top off your Buddha bowl, veggie grain bowls or fresh salads with this. It makes every dish pop with flavor.

    Additional ad ins

    Some other great ad ins would be bell peppers, or even pickled beets. Red pepper flakes would also add a great bite of heat if you like a little spice.

    Are you a busy vegan? Click here to download my FREE Guide "Effortless Vegan Cooking: Time and Money Saving Hacks You Need to Know"!

    Frequently asked questions

    Which tomatoes are best?

    In-season, home grown tomatoes are the absolute best for this recipe. If you don’t have those, then cherry tomatoes or grape tomatoes work the best. Use whatever you have on hand.

    Which cucumbers are best?

    I prefer English cucumbers because of their thin skin. You can use whatever cucumbers you have on hand. If you use a thicker skinned cucumber, you can always peel it for a better texture, or cut the cucumber really thinly.

    Can I make this oil free?

    Yes, you can make this recipe oil free. Just leave it out. Taste the vinaigarette and adjust the seasonings. It won’t taste as rich, but it will still taste good, especially if you use fresh herbs and avocado in the salad.

    Summer salad recipes to try next

    • Grilled veggie pasta salad
    • Southwest quinoa salad
    • Vegan taco salad
    • Vegan pasta salad
    • Vegan summer rolls

    Leave a star rating on the recipe card and comment below if you loved this recipe!

    📖 Recipe

    Close up of southern cucumber tomato salad in a glass serving bowl.

    Southern cucumber tomato salad

    Fresh summer salad to use up all of the tomatoes and cucumbers from your garden.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Calories: 98kcal
    Author: Maria
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    Ingredients

    US Customary or Metric
    • 1 large English cucumber (thinly sliced)
    • ¼ of a red onion (or sweet onion – thinly sliced)
    • 3 medium tomatoes (or 10 ounces of cherry or grape tomatoes)
    • Handful of chopped fresh herbs of choice (I used parsley and basil)
    • ¼ cup vegan feta (optional)
    • 1 avocado (optional)

    Vinaigrette

    • 1 tablespoon olive oil
    • 2 tablespoons white vinegar
    • 1 clove garlic (minced)
    • ½ teaspoon sugar (or maple syrup)
    • ¼ teaspoon salt (or to taste)
    • Pepper to taste

    Instructions

    • Slice the cucumbers, tomatoes and onions. Dice your avocado. Chop your fresh herbs.
    • Add all of the vegetables, herbs and vegan cheese to a large mixing bowl.
      1 large English cucumber, ¼ of a red onion, 3 medium tomatoes, 1 avocado, ¼ cup vegan feta, Handful of chopped fresh herbs of choice
    • Mix all of the vinaigrette ingredients in a small jar and stir well. Pour it over the cucumber salad.
      1 tablespoon olive oil, 2 tablespoons white vinegar, 1 clove garlic, ½ teaspoon sugar, ¼ teaspoon salt, Pepper to taste
    • Taste and adjust the seasonings as needed. Let chill in the fridge, covered, for at least an hour

    Notes

    If you’d like this to be a little less watery, de-seed the tomatoes and cucumbers (you don’t have to de-seed an english cucumber, as it doesn’t have a lot of seeds to begin with)

    Nutrition

    Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 104mg | Potassium: 391mg | Fiber: 3g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 14mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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