Fresh and cooling, try this vegan watermelon salad with cucumber, tofu feta, basil, mint and a simple oil-free maple lime dressing. A refreshing plant-based salad option for the summer.
This watermelon salad has that beautiful salty sweetness to it. The sweet and juicy watermelon. The crisp cucumber. The tangy, salty feta made out of tofu that's been soaking in a wonderfully complex marinade. The basil, mint and simple oil-free salad dressing to top it off.
To make this vegan watermelon, cucumber, tofu feta salad, you'll need the following ingredients:
- fresh watermelon
- homemade tofu feta cheese (or store-bought vegan feta)
- fresh basil
- fresh mint
To make the simple oil-free salad dressing, you'll need:
If you're not a fan of salty sweet things, you can make this salad without the tofu feta and it would be delicious.
A perfectly ripe, crisp, juicy watermelon needs no accompaniment. But, occasionally, it would be nice to dress it up somehow. This salad is an excellent way to do that.
You can find the recipe for this vegan feta cheese made from tofu here. If you want to include the feta in this watermelon tofu salad, you'll need to make the feta the day before so it has a chance to soak up the marinade first.
The tofu feta lasts in the refrigerator for 1-2 weeks and you can use it all sorts of ways, so it's nice to have on hand.
To add greens to this watermelon basil mint salad, try mixing in some baby arugula or spinach.
Olives (kalamata or black) are also a nice addition!
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If you love this recipe, check out my other plant-based salads and salad dressings!
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- 4 cups watermelon, cut into 1 inch cubes
- 2 cups cucumber, cut into 1 inch cubes
- 2 cups Vegan Tofu Feta, drained
- ¼ cup fresh basil, finely sliced
- ¼ cup fresh mint, finely sliced
- ¼ cup maple syrup
- ¼ cup lime juice
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sea salt
- Combine all salad ingredients in large bowl and gently stir together.
- Whisk dressing ingredients together and pour over salad.
- Serve at room temperature or chilled.
Instead of homemade tofu feta, you can use store-bought vegan feta cheese.
Lemon juice can be substituted for the lime juice.
Maple syrup can be replaced with the sweetener of your choice.
Balsamic vinegar can be substituted with red wine vinegar.
For a variation, try adding arugula and olives!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 138mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 6g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.