This cherry tomato salad is a perfect blend of juicy tomatoes, crisp cucumbers, and sharp onions, all brought together with a tangy vinaigrette. It is a fantastic addition to any summer meal.
- Ingredients You’ll Need
- How To Make Cherry Tomato Salad
- Cherry Tomato Salad Recipe
Summer is the season for vibrant, refreshing dishes that make the most of the freshest produce. One such dish is a summer cherry tomato salad with cucumbers and onions. It’s delicious, easy to prepare, full of fresh flavours, and sure to be a hit with anyone who tries it.
The simplicity of this salad is what makes it so appealing. With just a few fresh ingredients and a simple dressing, you can create a salad that’s both delicious and beautiful. It’s perfect for picnics, barbecues, or as a side dish for any summer meal.
Recipe Highlights
- no nuts
- gluten-free
- plant-based
- zero added sugar
- light and wholesome
- requires no cooking
Ingredients You’ll Need
- Cherry Tomato: Look for ripe, sweet, colourful cherry tomatoes. If possible, buy locally grown produce or pick some vine tomatoes from your garden for the freshest taste. Cherry Tomatoes taste great in pasta or couscous soup too. You can use heirloom tomatoes also like I did for my summer tomato salad recipe .
- Cucumber: Firm, fresh Spanish or English cucumbers are the right choice.
- Red Onion for the sharp taste. Soak onion in cold water after slicing to mellow down the sharp taste.
- Herbs: A mix of fresh mint, cilantro, parsley or Italian basil.
- Cheese: The addition of soft cheese like goat, feta, or mozzarella takes this tomato salad up a notch. To keep it vegan, skip adding cheese.
- Salad Dressing: It is a mix of extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, sea salt and crushed pepper.
How To Make Cherry Tomato Salad
1. Prepare the Vegetables
- Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
- Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
- Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.
2. Make the Vinaigrette
- In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
- This vinaigrette is what gives the salad its tangy, refreshing flavour, and it’s a versatile dressing you can use for other salad recipes as well.
3. Assemble the Salad
- In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
- Pour the vinaigrette over the salad and toss everything together gently.
- Make sure all the vegetables are well coated with the dressing.
4. Let It Marinate
- For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
- Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.
My Tried and True Tips
- Choose the Best Ingredients : The quality of your ingredients makes a big difference in a simple salad like this.
- Adjust to Taste : Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
- Add Extra Crunch : For added texture, consider adding crunchy elements like sliced bell peppers, or even toasted nuts or pumpkin seeds.
- Make It a Meal : To turn this salad into a more substantial meal, you can add some protein like grilled chicken, shrimp, or chickpeas. You can serve it over whipped feta or sour cream.
- Keep It Fresh : If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Couscous Salad
- Mixed Beans Salad
- Herbed Potato Salad
- Greek Orzo Pasta Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 200 gram cherry tomato, cut into halves
- ▢ 1 medium size English cucumber, finely chopped
- ▢ 1 small size red onion, sliced
- ▢ 2 tablespoon feta cheese, crumbled
- ▢ Handful of Italian basil, roughly torn
- ▢ Handful of cilantro, finely chopped
Ingredients for Vinaigrette
- ▢ ⅛ Cup extra virgin olive oil
- ▢ 1 tablespoon red wine vinegar
- ▢ 1 teaspoon lemon juice
- ▢ 1 teaspoon Dijon Mustard
- ▢ ½ teaspoon minced garlic
- ▢ ½ teaspoon sea salt or to taste
- ▢ ¼ teaspoon crushed black pepper or to taste
Instructions
- Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
- Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
- Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.
- In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
- In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
- Pour the vinaigrette over the salad and toss everything together gently. Make sure all the vegetables are well coated with the dressing.
- For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
- Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.
Recipe Notes:
- Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
- If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.
Nutrition
We follow a strict NO SPAM Policy
Cherry Tomato Salad Recipe
Equipment
- Salad Mixing Bowl
Ingredients
- 200 gram cherry tomato, cut into halves
- 1 medium size English cucumber, finely chopped
- 1 small size red onion, sliced
- 2 tablespoon feta cheese, crumbled
- Handful of Italian basil, roughly torn
- Handful of cilantro, finely chopped
Ingredients for Vinaigrette
- ⅛ Cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon minced garlic
- ½ teaspoon sea salt or to taste
- ¼ teaspoon crushed black pepper or to taste
Instructions
- Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
- Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
- Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.
- In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
- In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
- Pour the vinaigrette over the salad and toss everything together gently. Make sure all the vegetables are well coated with the dressing.
- For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
- Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.
Notes
- Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
- If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.
Nutrition
This popular Thai coconut soup, also known as Tom Kha Gai is traditionally made with chicken, but here is a vegan recipe for a plant-based twist.
- About Tom Kha Gai
- About Thai Ingredients & Substitutions
- Ingredients You’ll Need
- How To Make Vegan Tom Kha Gai
- Vegan Thai Coconut Soup Recipe
About Tom Kha Gai
Tom Kha Gai is a delicious blend of creamy coconut milk and aromatic Thai herbs. It brings the flavour of Thailand to your table. Unlike bold Thai curry or other soups, Tom Kha’s flavour is subtle and it hits all the right spots.
Traditionally, this Thai soup is made with chicken ( gai ). I am sharing a plant-based, vegan version of Thai Coconut Soup without compromising the flavours.
With its creamy coconut base, aromatic herbs, and the perfect balance of flavours, this vegan coconut soup will surely become a favourite in your recipe collection.
Recipe Highlights
- vegan recipe
- one pot meal
- easy to cook
- mildly spicy
- requires 30 minutes
- gluten and nuts free
About Thai Ingredients & Substitutions
If you live in a place where Thai ingredients aren’t easily available, try these substitutes:
- Lemongrass – use dried lemongrass or lemon juice and zest
- Kafir Lime Leaves – regular lime leaves or lime zest/peel
- Galangal (Thai Ginger) – regular ginger
- Thai Basil Leaves – Italian Basil
- Brown Sugar – jaggery or white sugar
- Fish Sauce – light soy sauce/tamari or skip it
- Birds Eye Chilli – any other variety of spicy red chilli
Ingredients You’ll Need
- Coconut Milk should have a thick and creamy consistency. It should not be too thin or watery otherwise soup will not get the desired lusciousness. This coconut soup does not contain any thickening agent.
- Vegetables: I prefer adding mushrooms and carrots. Shitake or Oyster Mushrooms taste great in this soup recipe.
- Vegetable Stock instead of water gives the much-required depth of flavour to the soup. You can use stock cubes also.
- Tofu is the substitute for chicken/shrimp in this soup. You can serve the soup with crispy pan-fried tofu or add plain firm tofu while simmering the soup.
- Seasoning: Salt, Brown Sugar, Black Peppercorns, Thai Bird’s Eye Chilli, and Soy Sauce. Original Tom Kha Gai requires fish sauce for that umami touch. For a vegan coconut soup, tamari or a good quality light soy sauce is a good choice.
- Galangal (Thai Ginger) gives that subtle sharpness, warmth, and spiciness to the soup.
- Garlic: Add a tiny bit of minced garlic while sauteeing the vegetables.
- Herbs: Thai Basil, Lemongrass, Kaffir Lime Leaves, Coriander Leaves.
- For cooking use, sesame, groundnut, coconut oil or any neutral-tasting vegetable oil.
Variations and Additions:
- Vegetables : Feel free to add vegetables like baby corn, bell peppers, or zucchini to the soup for added texture and nutrition.
- Protein : In addition to tofu, you can add other plant-based proteins like tempeh or seitan.
- Noodles : For a heartier meal, add cooked rice noodles to the soup.
How To Make Vegan Tom Kha Gai
1. Prepare the aromatics:
- Begin by preparing the aromatics that will infuse your soup with its signature flavour.
- Take the lemongrass stalk and cut it into 2-inch pieces, then use the back of your knife or rolling pin to gently smash it. This will help release its oils and flavour.
- Tear the kaffir lime leaves into smaller pieces to release their essential oils as well. If you can’t find kaffir lime leaves, you can use the lime peel.
- Slice the galangal or ginger thinly to allow its flavour to permeate the soup.
- Tie all aromatics and black peppercorns in a clean, muslin cloth like a potli/pouch.
2. Building the Soup Base:
- In a large pot, heat oil. Add minced garlic and vegetables. Saute them for a minute.
- Add the vegetable stock, salt, sugar, soy sauce, and the muslin pouch of aromatics.
- Bring the soup to a gentle boil over medium heat. Once it starts to boil, reduce the heat to low and let it simmer for about 10 minutes. This will allow the flavours of the aromatics to meld into the soup base.
3. Adding Coconut Milk
- While the soup base is simmering, slowly add the coconut milk. Stir gently to combine. Let the soup simmer for another 10 minutes.
- Add the sliced Thai bird’s eye chillies. If you prefer a milder soup, you can remove the seeds from the chillies before adding them. Let the soup simmer for an additional 5 minutes.
- Discard the aromatics pouch/potli before serving the soup.
5. Finishing Touches:
- Remove the pot from heat and stir in the lime juice, coriander leaves or basil.
- Taste and adjust the seasoning as needed, adding more soy sauce, sugar, or lime juice to achieve the perfect balance.
Serving Suggestion
Ladle the Thai coconut soup into bowls, making sure to include plenty of tofu and vegetables in each serving. At this stage, you can add boiled noodles in each bowl and serve piping out coconut soup over them.
Garnish with freshly chopped cilantro and Thai basil. Serve the soup with lime wedges and chilli oil on the side, allowing each person to squeeze fresh lime juice or add chilli oil into their bowl according to their taste.
My Tried and True Tips
- Aromatics are key : The combination of lemongrass, kaffir lime leaves, and galangal or ginger is essential for creating the authentic flavour of Tom Kha Gai. Don’t skip these ingredients or use the suggested substitutes!
- Adjust the Heat : Thai bird’s eye chillies are quite spicy. Adjust the number of chillies according to your spice tolerance.
- Coconut Milk : Use full-fat, thick coconut milk for a richer and creamier soup. Light coconut milk can be used if you prefer a lighter version, but the soup will be less creamy.
- Balancing Flavours : Thai cuisine is all about balancing sweet, salty, sour, and spicy flavours. Taste the soup before serving and adjust the soy sauce, sugar, and lime juice to achieve the perfect balance.
- Store the leftovers in the refrigerator. After a day or two, this soup tastes even better and intense.
More Soup Recipes
- Minestrone Soup
- Creamy Corn Soup
- Broccoli Almond Soup
- Thai Green Curry Soup
- Vegetable Barley Soup
- Roasted Pumpkin Soup
- Tomato Couscous Soup
Ingredients
- ▢ 1 tablespoon sesame oil
- ▢ ½ tablespoon minced garlic
- ▢ 1 Cup button mushrooms, sliced
- ▢ 1 medium size carrot, thinly diced
- ▢ 200 gram fresh tofu, cut into cubes
- ▢ 2 Cup vegetable stock ( get recipe )
- ▢ 1 Cup full fat coconut milk
- ▢ 1 teaspoon ight soy sauce
- ▢ ½ teaspoon sea salt or to taste
- ▢ ½ teaspoon brown sugar
- ▢ 2 Thai red eye bird’s chilli, sliced
Ingredients For Pouch:
- ▢ 1 inch galangal, sliced
- ▢ 2 stalks lemon grass, smashed and chopped
- ▢ 2 kaffir lime leaves or lime peel
- ▢ 1 teaspoon black peppercorns
Ingredients For Serving:
- ▢ Handful of Thai Basil
- ▢ Handful of coriander leaves, chopped
- ▢ Lemon Wedges
- ▢ Chilli Oil ( get recipe )
Instructions
- Take the lemongrass stalk and cut it into 2-inch pieces, then use the back of your knife or rolling pin to gently smash it. This will help release its oils and flavour.
- Tear the kaffir lime leaves into smaller pieces to release their essential oils as well. If you can’t find kaffir lime leaves, you can use the lime peel.
- Slice the galangal or ginger thinly to allow its flavour to permeate the soup.
- Tie all aromatics and black peppercorns in a clean, muslin cloth like a potli/pouch.
- In a large pot, heat oil. Add minced garlic and vegetables. Saute them for a minute.
- Add the vegetable stock, salt, sugar, soy sauce, and the muslin pouch of aromatics.
- Bring the soup to a gentle boil over medium heat. Once it starts to boil, reduce the heat to low and let it simmer for about 15 minutes. This will allow the flavours of the aromatics to meld into the soup base.
- While the soup base is simmering, slowly add the coconut milk and diced plain tofu. Stir gently to combine. Let the soup simmer for another 10 minutes.
- Add the sliced Thai bird’s eye chillies. If you prefer a milder soup, you can remove the seeds from the chillies before adding them. Let the soup simmer for an additional 5 minutes.
- Remove the pot from heat, discard the aromatics potli/pouch and stir in the lime juice, coriander leaves or basil.
- Taste and adjust the seasoning as needed, adding more soy sauce, sugar, or lime juice to achieve the perfect balance.
- Garnish with freshly chopped cilantro and Thai basil.
- Serve the soup with lime wedges and chilli oil on the side.
Recipe Notes:
- This is a mildly spicy soup with a strong aroma and warmth. You can reduce the aromatics as per personal preference. But I highly recommend trying it with all the aromatics and herbs.
- I could not get Kaffir Lime leaves while shooting this recipe, hence used lime peel and zest.
- After adding coconut milk, do not cook the soup for too long. A gentle simmer of 5 minutes is fine.
- Many coconut soup recipes suggest adding aromatics directly without making a pouch. You can do so but while serving you have to remove each one of them especially giant pieces of galangal and lemon grass.
- If you are serving the soup with crispy fried tofu, add it towards the end.
Nutrition
We follow a strict NO SPAM Policy
