Vegan Feta & Watermelon Salad with Cucumber & Mint

Vegan feta and watermelon salad is almost too pretty to eat, and is extra refreshing with the addition of cucumber and a hint of mint. Who first thought of putting watermelon and feta together in a salad? It’s one of those combinations that seems odd at first, but is actually genius. 

This simple combination is so tasty, and pairing watermelon with cucumber in any way is super hydrating. Make sure all the ingredients are well chilled before prepping.

Complete the meal: I like to serve this refreshing watermelon salad as a first course. That way, the subtle flavors can be fully appreciated, but you can serve it right alongside your main dish. This salad is a fantastic foil to grilled vegetables and plant proteins like tofu and tempeh. It’s also good teamed with vegan burgers and corn on the cob for an easy summer dinner.

Vegan feta brands & where to find them

Goat feta cheese was the last thing I gave up before going vegan more than two decades ago, but the memory of its salty and slightly pungent taste still seems to be intact. And I think that Violife® Just Like Feta has really nailed the flavor (the texture is creamy) and Follow Your Heart® Feta Crumbles has the texture down (as its name suggests).

Good Planet Foods® Greek-Style Feta [store locator] is a brand I haven’t tried yet, and perhaps others will come on the scene. I find Violife [store locator] and Follow Your Heart [store locator] products in the refrigerated natural foods section of my local supermarket as well as in the natural foods store and hopefully you will, too.

Or, make your own feta: If you’re a DIY kind of person or simply can’t get your hands on readymade vegan feta, you can also make a reasonable facsimile with tofu, coming up!

Make your own Tofu “Feta”

While this isn’t quite as OMG as packaged vegan feta, it’s still quite good! You need:

• 7 to 8 ounces extra-firm (about half of a tub)
  or super-firm tofu (about half half of the package )
• 3 tablespoons lemon juice
• 1 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

1  If you have a tofu press, use it ahead of time if you’re using extra-firm tofu; even an hour will do nicely. Otherwise, slice the tofu into 4 slabs crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. You need not press or blot super-firm tofu, which makes it ideal for this preparation. Likewise, cut it into 4 slabs.

2  Cut the slabs into 1/4 inch dice. Place in a shallow container and toss with the lemon juice and oil. Let stand for 30 minutes to an hour. Drain off any liquid that may form, then use as directed in the recipe.

Is watermelon good for you?

Watermelon is so sweet and juicy at the height of its season (midsummer), a fruit worth having often when it’s at its best. Packed with vitamins A and C, it’s also rich in antioxidants, especially lycopene, the compound that, like in tomatoes, give it that bright reddish-pink color.

In addition, watermelon is, not surprisingly, incredibly hydrating. Here’s a full rundown of watermelon’s nutrient values and benefits.

About seedless watermelon: You may have noticed in the past few years that seedless watermelon has become predominant. Though it isn’t a GMO food, it has been bred to produce less seeds with three sets of genes rather than two.

The result is less time spent seeding (or spitting), making watermelon ever more practical for using in recipes and blending. There’s a myth that seedless watermelons are less sweet, which simply isn’t true.

Explore more …

• Watermelon-Cucumber Cooler
• Tomato and Watermelon Gazpacho
• Refreshing and Easy Cucumber Salads
• Greek-Inspired Lentil Salad with Vegan Feta
• Beet and Vegan Feta Salad

See lots more plant-forward salads & sides.