Oil-Free Italian Tomato Salad (WFPB)

VEGAN | PLANT-BASED | WFPB | OIL-FREE

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Truly one of the best summertime meals EVER. The freshness, the flavors, the refreshing tastes… and oh yeah, the garlic! I used to love Italian tomato salad before going plant-based and oil-free, and now I don’t have to give it up. This WFPB version of Italian tomato salad is just as flavorful and satisfying as its olive oil-covered cousin, but so much healthier!

Make sure you make this ahead of time so it can chill for a few hours or so and the delicious flavors can come out, as well as the extra juices (the best part). Dip your favorite whole grain crusty bread into this oil-free Italian tomato salad and soak it up! I love this so much that I make it the main course, but it’s great as a side dish too.

If you’re looking for some other great summertime salad ideas, make sure you check these out too:

• Vegan Instant Pot Red Potato Salad
• Oil-Free Vegan Coleslaw
• Oil-Free Plant Based Macaroni Salad

Oil-Free Italian Tomato Salad

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Total Time: 30 minutes

Servings: 8

What you’ll need

• 12 vine-ripened tomatoes
• 2 seedless cucumbers
• 1/2 large red onion, sliced thin
• 4 cloves fresh garlic, minced
• 1/2 cup red wine vinegar
• 2 tbsp maple syrup
• 1 tsp sea salt
• 1/4 cup fresh basil, minced

How you’ll do it

• Grab yourself a large bowl.
• Cut each tomato into 8 wedges, removing the stems and green parts, then cut each wedge into thirds, across the wedge. Add tomatoes to bowl.
• Cut cucumbers lenghtwise into fourths, then slice into triangles and add to bowl.
• Add the rest of the ingredients to the bowl and stir well.
• Cover and refrigerate at least 2 hours — more if you're able to. The longer this sits, the better the flavor will be and more juices are drawn out, which is the best part!
• Serve with a good portion of crusty bread for dipping. Enjoy as a side dish or a main course like I do!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).