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This hearty and flavorful Greek cucumber salad is packed full of fresh plant based foods and flavors.
Reasons I Love This Recipe
- This Greek tomato cucumber salad is made with fresh ingredients and is a great way to increase your daily vegetable intake
- It is a great recipe for a bunch of different dietary needs and preferences as it is vegan/plant-based and gluten-free
- This no-cook recipe is easy to make, and takes just about 15 minutes from start to finish
- It's a great dish to take to a picnic, cookout, or to pack for a school or work lunch.
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Ingredient Notes
Cucumber: They are the star in this recipe, and are the perfect refreshing vegetable. If you choose a larger cucumber with a lot of seeds, I would recommend removing some of the seeds to avoid sogginess.
Chickpeas: I added chickpeas to this dish to add some plant based protein.
If you're interested in learning more, I really like this article about some of the health benefits of chickpeas.
Tomato: You can use any type of tomato that you have on hand or love best. I used cherry tomatoes because I love that they are a little extra sweet!
Onion: I recommend using red onion.
Vinaigrette: There is a featured homemade vinaigrette used for this salad (see recipe card below), but if you're short on time you can use a store-bought dressing.
See recipe card below for the full ingredient list and quantities.
Step-By-Step Instructions
Start by mixing the ingredients together for the homemade vinaigrette and set it aside.
Next, drain and rinse the chickpeas.
Then, wash and prep/cut all produce according to the ingredient list.
Combine all ingredients in a large serving bowl, drizzle the dressing on top, and gently toss (mix) the salad.
Recipe Adjustments
Vinaigrette: If you're running short on time, you can skip making the homemade dressing that accompanies this salad. Using a store-bought dressing is a great way to save time!
Chickpeas: I added the chickpeas to add another great texture and a source of plant based protein. If you're not a big fan of chickpeas you can swap a white bean in its place or omit altogether.
Veggies: If you omit any of the original vegetables in the recipe, I strongly recommend adding another vegetable in its place. This helps keep a great variety of flavors and textures.
Herbs: I chose to use fresh basil in this recipe because I love how it brightens up the flavors. You can use a different fresh herb if you prefer (parsley, dill, etc.)
Storage and Serving Recommendations
This Mediterranean cucumber tomato salad can be stored in an airtight container for up to five days.
You can serve this vegan cucumber salad as a main dish, side dish, or enjoy it as a snack.
It would be a great dish to accompany my Vegan Gyro recipe or my Falafel Bowl.
If you enjoyed this recipe, be sure to try some of my other plant-based recipes next:
Greek Cucumber Salad
Ingredients
Vinaigrette
- 2 tablespoon olive oil
- 2 tbsp lemon juice
- 2 tablespoon tahini
- 2 tsp agave nectar
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 3 cups cucumbers diced
- 1 cup tomatoes sliced
- 1 cup chickpeas
- 1 cup olives
- ½ cup red onion diced
- ½ cup fresh basil chopped
- ¼ cup vinaigrette
Instructions
- Start by combining all ingredients for the vinaigrette and mix them together, then set aside.
- Drain and rinse the chickpeas.
- Wash and prep the remaining ingredients according to the ingredient list.
- Combine all ingredients and the dressing in a large serving bowl. Gently toss the salad until well coated in the vinaigrette.
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