Watermelon Cucumber Salad with Basil, Mint and Tofu Feta
I love salty sweet things. Kettle Corn. Chocolate Covered Pretzels. Salted Caramel ANYTHING.
The Watermelon Salad
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 and mint to top it off.
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. Oh! It would be even fancier if you mixed cubes of red watermelon and yellow watermelon! Have you ever had a yellow watermelon? They’re delicious and sweet and great for confusing people. They expect pineapple and get watermelon instead.
While I enjoyed this salad with no dressing, especially since the watermelon is so juicy, it would be delicious simply dressed with some of the marinade from the tofu mixed with maple syrup and a little lime or lemon juice squeezed on for good measure.
The Vegan Feta
You can find the recipe for this vegan feta cheese made from tofu here. If you want to include the feta in this salad, you’ll need to make the feta the day before so it has a chance to soak up the marinade first. The 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.
- 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
- ½ cup feta marinade
- 3 tbsp maple syrup
- Juice of one lime
- 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.