Tofu Feta Watermelon Salad

Name: Tofu Feta Watermelon Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 batch Vegan Feta Cheese, prepared and marinated; 4 lbs seedless watermelon, cold; ½ cup fresh mint leaves, torn; ¼ cup fresh basil leaves, torn; ¼ cup red onion, very thinly sliced; 3 tablespoons balsamic glaze; 2 tablespoons extra-virgin olive oil; 1 teaspoon flaky sea salt; ½ teaspoon freshly cracked black pepper

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This Tofu Feta Watermelon Salad will be on repeat all summer long. Cold, juicy watermelon paired with our briny homemade vegan feta, fresh mint and basil, thin slices of red onion, and a sweet-tangy balsamic drizzle. Every bite hits sweet, salty, herby, and refreshing all at once, which is exactly what you want when it’s hot outside.

This recipe leans on our go-to Vegan Feta Cheese as the base, so you’ll want to make that first. Give it at least 2 hours to marinate, ideally overnight. The longer it sits, the more briny and feta-like it gets, and the better this salad will be. From there, the whole thing comes together in about 15 minutes. It’s perfect for cookouts, potlucks, or eating straight off the platter on a hot afternoon.

Why You’ll Love This Recipe
Ingredients You’ll Need
Equipment Needed
Tips for the Best Results
Serving Suggestions
Storage Instructions
Recipe FAQs
More Summer Recipes You May Enjoy:
Tofu Feta Watermelon Salad Recipe

close up of platter of tofu feta watermelon salad

Why You’ll Love This Recipe

Sweet, salty, and refreshing. The combination of juicy watermelon and briny tofu feta is a classic for a reason.
Ready in 15 minutes. Once the feta is marinated, this salad comes together fast.
The ultimate cookout dish. It’s beautiful on a platter and always disappears first at gatherings.
Fresh herbs make it special. Torn mint and basil add brightness that takes this beyond a basic fruit salad.
Completely plant-based. Our tofu feta gives you all the tangy, briny flavor without any dairy.

watermelon, tofu feta, fresh mint, fresh basil, black pepper, olive oil, salt, red onion, balsamic glaze

Ingredients You’ll Need

Vegan Feta Cheese – Our homemade tofu feta is the star here. Make it at least 2 hours ahead, ideally overnight, so it has time to soak up all that briny flavor.
Seedless watermelon – Cold and juicy. Chill it for at least an hour before cutting for the best texture.
Fresh mint leaves – Torn, not chopped. Mint and watermelon are a perfect match.
Fresh basil leaves – Adds a sweet, peppery note that plays off the mint.
Red onion – Very thinly sliced for a sharp bite that balances the sweetness.
Balsamic glaze – The sweet-tangy drizzle that ties everything together.
Extra-virgin olive oil – A finishing drizzle for richness.
Flaky sea salt and black pepper – Essential for making the watermelon and feta flavors pop.

Equipment Needed

Large platter or wide shallow bowl
Sharp knife and cutting board
Slotted spoon
Measuring spoons

Tips for the Best Results

Make the feta ahead. At least 2 hours of marinating is ideal, but overnight is even better. The tang develops the longer it sits.
Chill the watermelon. Cold watermelon is non-negotiable here. Refrigerate it for at least an hour before cutting.
Use a slotted spoon for the feta. You want to leave most of the marinade behind, though a little drizzle adds great flavor.
Tear the herbs, don’t chop. Tearing keeps them from bruising and makes them look prettier on the platter.
Serve immediately. This salad is at its best the moment it’s assembled, while everything is cold and crisp.

overhead of tofu feta watermelon salad on platter

Serving Suggestions

At a cookout – Serve alongside veggie burgers, grilled corn, and anything else off the grill.
As a light lunch – Add a hunk of crusty bread and call it a meal.
With other summer salads – Pair with pasta salad or a simple green salad for a spread.
As an appetizer – Serve smaller portions in individual bowls or on skewers for a party.

Storage Instructions

Best served fresh: This salad is best eaten immediately after assembling, while the watermelon is cold and the herbs are fresh.
Leftovers: Store in an airtight container in the refrigerator for up to 1 day. The watermelon will release liquid as it sits, so drain before eating.
Tofu feta: The feta keeps for 3-4 days in an airtight container in the fridge, stored in its marinade. Make a double batch and use the leftovers in grain bowls, pasta, or on avocado toast all week.

Recipe FAQs

Can I make this ahead of time?

You can prep the components ahead (marinate the feta, cube and chill the watermelon, slice the onion), but assemble right before serving so the watermelon doesn’t get soggy.

What can I use instead of balsamic glaze?

You can reduce regular balsamic vinegar in a small saucepan until syrupy, or simply use a light drizzle of balsamic vinegar. The glaze is sweeter and thicker, so it clings better.

Can I use store-bought vegan feta?

Yes! If you’re short on time, a store-bought vegan feta works. We prefer the Violife Feta-Style Block. Our homemade version has a brinier, more marinated flavor, but either will be delicious.

Do I have to use both mint and basil?

No, you can use just one. Mint is the more classic pairing with watermelon, so if you only pick one, go with mint.

How do I pick a good watermelon?

Look for one that feels heavy for its size, has a creamy yellow spot on one side (where it sat on the ground), and sounds hollow when you knock on it.

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