Super Easy, Creamy Summer Tomato and Cucumber Salad (vegan)

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Cucumber and Tomato Salad
This is one of those dishes that tastes just as good as it looks. It is bursting with flavor and has an amazing creaminess to it even though it is vegan. Yep, this is another one of those veganized recipes. It doesn’t have to be vegan though… only if you like. I included directions both ways.

This is really easy to make. If you have five minutes you have plenty of time to prepare it. It’s the perfect dish to take to a potluck too! I am always asked for the recipe… it’s that good! The only tip to make it extra special is that it gets better with age. If you can wait a couple hours to eat it, do. Letting the flavors mingle and merge in the refrigerator take it to another level completely. It’s also a really refreshing treat to eat it chilled on a hot day.

I just love looking at this salad. It’s just so darn happy and beautiful. Just like summer should be.


  • 1 bushel of cherry tomatoes. I love the organic mix. I’d call the container a medium size, maybe around 18oz.
  • 4 small Japanese Cucumbers or 1 very large regular one, sliced. I like the Japanese ones because they are a tad sweet and not as juicy.
  • 1 small onion diced.
  • 2 tablespoons of mayonnaise or Veganaise
  • 1/2 tsp of coconut vinegar or white vinegar
  • a pinch of salt and pepper
  • 1 tablespoon of olive oil
  • a pinch of sugar, {vegan}


  1. Combine tomatoes and cucumber. Set aside.
  2. Combine the rest of the ingredients in a large separate bowl and whisk well to make a dressing.
  3. Add tomatoes and cucumbers to the dressing.
  4. Chill.



Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


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