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Refreshing Watermelon Salad with Tofu Feta and Cucumber

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5 from 1 review

This refreshing Watermelon Cucumber Salad with tofu feta and fresh basil goes great with the summer heat. Healthy, easy, and vegan, it’s the perfect summer side dish.

Ingredients

Units Scale

For The Dressing

  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon pure maple syrup

For The Tofu Feta

For The Salad

  • 8 cups of watermelon cut into 1″ cubes
  • 1/2 of an English cucumber, sliced
  • 1/2 medium red onion, sliced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint

Instructions

  1. Make the dressing. Whisk together the balsamic vinegar, Dijon mustard, and maple syrup in a small bowl. Set aside.
  2. Make the tofu feta. Cut the tofu into small squares. Mix the lemon juice, water, vinegar, and Italian seasoning together in a small bowl. Add the tofu and let it sit anywhere from 10 minutes to 2 hours. The longer it sits, the more intense the flavor.
  3. Make the salad. Add the watermelon, cucumber, red onion, mint, and basil to a large bowl or serving platter with sides and gently toss to combine.
  4. Pour the dressing evenly on the watermelon salad and gently toss to combine. Crumble the tofu feta and sprinkle it on top of the salad. Garnish with extra mint and basil if desired and serve right away.
  5. Enjoy!

Equipment

Notes

Leftover watermelon cucumber salad should be stored in an airtight container and will keep in the refrigerator for up to 2 days.

Watermelon salad can be made 24 hours in advance and should be enjoyed the very next day. Keep in mind that cucumber and watermelon are mostly water so the longer the salad sits the less desirable it could become. Drain any excess water after letting it sit in the fridge.

Nutrition

Find it online: https://shaneandsimple.com/refreshing-watermelon-cucumber-salad-vegan/