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.

Tofu Feta Watermelon Salad

Description

This tofu feta watermelon salad combines juicy cold watermelon, briny vegan feta, fresh mint, and balsamic glaze. The ultimate refreshing summer cookout salad.

Ingredients

For the Salad:

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

To Finish:

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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Instructions

Make the vegan feta ahead of time. Prepare our Vegan Feta Cheese and let it marinate for at least 2 hours, preferably overnight. The longer it sits, the more feta-like the tang gets.
Prep the watermelon. Cut watermelon into 1-inch cubes or wedges, discarding any rind. Arrange on a large platter or in a wide shallow bowl.
Build the salad. Scatter the marinated tofu feta over the watermelon (use a slotted spoon to leave most of the marinade behind, but a little drizzle is great). Top with mint, basil, and red onion.
Dress and serve. Drizzle with balsamic glaze and olive oil. Finish with flaky salt and black pepper. Serve immediately while everything is cold and crisp.

Notes

Tofu 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 on grain bowls, pasta, or avocado toast all week.
Cold watermelon: For the best texture and flavor, chill the watermelon for at least an hour before cutting.
Serve fresh: This salad is best enjoyed immediately after assembling.

Prep Time: 15 Minutes (plus time to marinate the tofu feta)
Category: Salad
Method: No Cook
Cuisine: Mediterranean