Greek Cucumber Salad with Tofu and Tomato Recipe
Introduction
This Greek Cucumber Salad is a refreshing and vibrant dish perfect for warm days or as a light side. Featuring crisp cucumbers, juicy cherry tomatoes, and a tangy tofu “feta” topping, it offers a delightful blend of textures and flavors that capture the essence of Mediterranean cuisine.
Ingredients
- 1 small red onion, thinly sliced
- 1 to 2 lemons
- ½ teaspoon salt (plus additional as noted)
- 9 tablespoons olive oil (divided)
- 6 tablespoons olive brine (divided)
- ½ teaspoon garlic powder
- 1 teaspoon dry oregano (divided)
- ½ teaspoon black pepper (plus additional as noted)
- ½ block super firm tofu, crumbled
- 3 cucumbers, peeled and diced (3 to 4 cups)
- 1 pint cherry tomatoes, halved
- ½ cup sliced black olives
Instructions
- Step 1: In a medium bowl, combine the thinly sliced onion, juice from 1 to 2 lemons, and ½ teaspoon salt. Toss well to ensure the onion slices are fully coated. Set aside to marinate.
- Step 2: In another medium bowl, whisk together 4 tablespoons olive oil, 1 tablespoon olive brine, garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, dry oregano, and the juice of one lemon. Crumble the tofu into small pieces resembling feta cheese, then mix it into the dressing. Set this mixture aside.
- Step 3: In a large bowl, combine the diced cucumbers, cherry tomatoes, and sliced black olives. Drain the marinated onions, reserving the juice, and add the onions to the bowl.
- Step 4: In a small jar with a lid, combine 5 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dry oregano, 5 tablespoons olive brine, and the reserved onion juice. Shake or stir well. Add 2 to 3 tablespoons of this dressing to the cucumber mixture and toss gently to combine. Top the salad with the tofu mixture to taste.
- Step 5: Serve the salad chilled, with extra dressing on the side. Allowing it to sit for a while enhances the flavors.
Tips & Variations
- For a traditional touch, swap tofu with crumbled feta cheese if you prefer a dairy version.
- Adding fresh chopped mint or dill can brighten the salad’s flavor.
- Use Persian cucumbers for a crunchier texture and fewer seeds.
- Adjust olive brine and lemon juice to taste for your preferred tanginess.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time, so it may taste even better the next day. Keep dressings separate if possible, and add before serving to maintain cucumber crunch. Reheat is not recommended as this is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad vegan?
Yes, this recipe is naturally vegan by using crumbled tofu instead of traditional feta cheese.
How long should I marinate the onions?
Marinating the onions for at least 15 minutes softens their bite and infuses them with lemon flavor, but you can marinate them longer if desired.
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Greek Cucumber Salad with Tofu and Tomato Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This refreshing Greek Cucumber Salad combines crunchy cucumbers, juicy cherry tomatoes, and briny black olives with a tangy lemon-onion marinade and a feta-like tofu topping. Tossed in a vibrant dressing of olive oil, olive brine, garlic powder, and oregano, this salad bursts with Mediterranean flavors ideal for a light, healthy side dish or a vegetarian appetizer.
Ingredients
Onion-Lemon Marinade
- 1 small red onion, thinly sliced
- Juice of 1 to 2 lemons
- ½ teaspoon salt
Tofu Feta Mixture
- ½ block super firm tofu, crumbled
- 4 tablespoons olive oil
- 1 tablespoon olive brine
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- Juice of 1 lemon
Salad
- 3 cucumbers, peeled and diced (3 to 4 cups)
- 1 pint cherry tomatoes, halved
- ½ cup sliced black olives
Dressing
- 5 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 5 tablespoons olive brine
- Reserved juice from marinated onions
Instructions
- Prepare the Onion-Lemon Marinade: In a medium bowl, combine thinly sliced red onion, lemon juice, and salt. Toss well to ensure all onion slices are thoroughly soaked. Set aside to allow flavors to meld.
- Make the Tofu Feta Mixture: In a separate medium bowl, whisk together olive oil, olive brine, garlic powder, salt, black pepper, oregano, and the juice of one lemon. Crumble the super firm tofu into small, feta-like pieces, then mix it into the dressing until well coated. Set aside.
- Assemble the Base Salad: In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and sliced black olives. Drain the marinated onions, reserving their juice, and add the onions to the bowl.
- Prepare and Add the Dressing: In a small jar with a lid, combine olive oil, salt, black pepper, oregano, olive brine, and the reserved onion marinade juice. Shake or mix well to blend. Add 2 to 3 tablespoons of this dressing to the cucumber salad and toss gently to coat.
- Finish and Serve: Top the salad with the crumbled tofu feta mixture to taste. Serve chilled with additional dressing on the side. For an enhanced flavor, allow the salad to sit and marinate longer before serving.
Notes
- This salad is best served chilled and improves in flavor the longer it sits, making it a great make-ahead option.
- Use super firm tofu to mimic the texture of feta cheese effectively.
- The olive brine adds a salty, tangy depth that complements the fresh vegetables well—don’t skip it.
- If you prefer, substitute lemon juice with fresh lemon slices for a milder flavor and decorative touch.
- For a more traditional version, you can replace tofu with actual feta cheese if not vegan.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek cucumber salad, vegan salad, tofu feta salad, Mediterranean salad, cucumber tomato salad, healthy salad
