Watermelon Feta Salad (Vegan)
Beverages
Ingredients:
Salad
- 800 g (about 6 cups) seedless watermelon, cut into 2.5 cm (1 inch) cubes or triangles
- 150 g vegan feta, crumbled or cubed (store-bought or homemade cashew feta)
- ½ small red onion, very thinly sliced
- 10 g (¼ cup) fresh mint leaves, torn or roughly chopped
- 10 g (¼ cup) fresh basil leaves, torn (optional)
Dressing
- 30 ml (2 tbsp) extra virgin olive oil
- 15 ml (1 tbsp) fresh lime or lemon juice
- 5 ml (1 tsp) balsamic glaze or pomegranate molasses (optional)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
Optional Toppings
- 2 tbsp toasted pumpkin seeds or pine nuts
- ¼ tsp chili flakes
Equipments:
- Sharp knife and cutting board
- Mandoline (optional, for onion)
- Wide flat serving platter or shallow bowl
- Small bowl or jar (for dressing)
- Whisk or fork
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Prep the Watermelon
Cut the watermelon into 2.5 cm (1 inch) cubes or triangles — uniform pieces look beautiful and eat well. Remove any seeds if present. If the watermelon is very cold from the fridge, let it sit at room temperature for 10 minutes before serving — slightly cool (not ice cold) watermelon has far better flavor and the other ingredients will sit on it more naturally. - Prep the Onion
Very thinly slice the red onion — use a mandoline if you have one, or a very sharp knife. For a milder bite, soak the sliced onion in cold water for 5–10 minutes, then drain and pat dry. This removes harshness while keeping the color and a pleasant onion flavor that won’t overpower the delicate watermelon. - Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, lime or lemon juice, flaky sea salt, black pepper, and chili flakes (if using) until combined. Keep it simple — the watermelon provides all the sweetness this salad needs. - Assemble
Arrange the watermelon pieces on a wide, flat serving platter or in a shallow bowl — a platter shows off the layers best. Scatter the red onion over the top. Crumble or dot the vegan feta generously across the surface. Tear the mint and basil leaves directly over the salad. - Dress and Finish
Drizzle the dressing evenly over the assembled salad. If using, drizzle the balsamic glaze or pomegranate molasses in a thin zigzag over the top — just a small amount adds beautiful color and a tangy-sweet depth. Scatter the toasted pumpkin seeds or pine nuts over the top. Finish with an extra pinch of flaky sea salt and a grind of black pepper. - Serve Immediately
This salad is best served right after assembling — within 15–20 minutes. Watermelon releases juice as it sits, which pools at the bottom and dilutes the dressing. Serve on a platter at the table so guests can see the layers, and spoon rather than toss — tossing breaks the watermelon and makes it messy.
Watermelon is the star — sweet, juicy, and vibrantly colored. Use seedless and cut into uniform pieces so every bite is consistent. Slightly cool (not ice cold) watermelon has far better flavor — let it sit out for 10 minutes if coming straight from the fridge.
Vegan feta provides the salty, tangy contrast that makes this salad work. The creamy, slightly briny flavor of a good vegan feta against sweet watermelon is the whole flavor profile. Violife or a cashew-based homemade feta both work beautifully.
Red onion adds sharpness and color. Sliced paper-thin and briefly soaked in cold water, it gives a pleasant bite without overwhelming the delicate watermelon. Never skip the soaking step if using raw onion.
Fresh mint is essential — it adds a cooling, aromatic freshness that lifts the whole salad. Tear rather than chop to release more fragrance and avoid bruising.
Fresh basil (optional) adds a slightly sweet, anise-like depth alongside the mint. Use one or both — together they create a more complex herbal note.
Extra virgin olive oil is the dressing base — it ties everything together and carries the flavors of the lime and salt across every piece. Use the best quality you have — its flavor is front and center here.
Lime or lemon juice provides acidity that balances the sweetness of the watermelon and cuts through the richness of the feta and olive oil.
Balsamic glaze or pomegranate molasses (optional) adds a tangy-sweet depth and stunning visual contrast when drizzled over the top. A little goes a long way.
Flaky sea salt is important — regular fine salt dissolves too quickly into the watermelon juice. Flaky salt sits on the surface, giving bursts of salinity in each bite that regular salt can’t replicate.
Ahead of Time: Keep all components separate and assemble just before serving. Cut watermelon keeps in the fridge for up to 2 days in an airtight container.
Common Mistakes: Don’t dress the salad more than 15–20 minutes before serving — watermelon releases a lot of juice and the dressing gets diluted quickly. Don’t toss — spoon instead to keep the watermelon intact.
Cucumber Swap: Add ½ cucumber, thinly sliced, for extra crunch and freshness.
Herb Swap: Swap mint for fresh tarragon or flat-leaf parsley for a different herbal note.
More Savory: Add sliced Kalamata olives and extra drizzle of olive oil for a more savory version.
Serving: Serve on a wide flat platter rather than a deep bowl — it shows off the layers and looks stunning on a summer table.
Storage: Best eaten within 1–2 hours of assembling. Does not keep well once dressed.
Vegan Feta: Look for store-bought brands made from tofu or coconut oil (Violife works well), or make your own cashew feta by blending soaked cashews with lemon juice, nutritional yeast, garlic, and salt.
Watermelon Feta Salad (Vegan)
Ingredients:
Salad
- 800 g (about 6 cups) seedless watermelon, cut into 2.5 cm (1 inch) cubes or triangles
- 150 g vegan feta, crumbled or cubed (store-bought or homemade cashew feta)
- ½ small red onion, very thinly sliced
- 10 g (¼ cup) fresh mint leaves, torn or roughly chopped
- 10 g (¼ cup) fresh basil leaves, torn (optional)
Dressing
- 30 ml (2 tbsp) extra virgin olive oil
- 15 ml (1 tbsp) fresh lime or lemon juice
- 5 ml (1 tsp) balsamic glaze or pomegranate molasses (optional)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
Optional Toppings
- 2 tbsp toasted pumpkin seeds or pine nuts
- ¼ tsp chili flakes
Equipments:
- Sharp knife and cutting board
- Mandoline (optional, for onion)
- Wide flat serving platter or shallow bowl
- Small bowl or jar (for dressing)
- Whisk or fork
Features:
Instructions:
- Prep the Watermelon
Cut the watermelon into 2.5 cm (1 inch) cubes or triangles — uniform pieces look beautiful and eat well. Remove any seeds if present. If the watermelon is very cold from the fridge, let it sit at room temperature for 10 minutes before serving — slightly cool (not ice cold) watermelon has far better flavor and the other ingredients will sit on it more naturally. - Prep the Onion
Very thinly slice the red onion — use a mandoline if you have one, or a very sharp knife. For a milder bite, soak the sliced onion in cold water for 5–10 minutes, then drain and pat dry. This removes harshness while keeping the color and a pleasant onion flavor that won’t overpower the delicate watermelon. - Make the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, lime or lemon juice, flaky sea salt, black pepper, and chili flakes (if using) until combined. Keep it simple — the watermelon provides all the sweetness this salad needs. - Assemble
Arrange the watermelon pieces on a wide, flat serving platter or in a shallow bowl — a platter shows off the layers best. Scatter the red onion over the top. Crumble or dot the vegan feta generously across the surface. Tear the mint and basil leaves directly over the salad. - Dress and Finish
Drizzle the dressing evenly over the assembled salad. If using, drizzle the balsamic glaze or pomegranate molasses in a thin zigzag over the top — just a small amount adds beautiful color and a tangy-sweet depth. Scatter the toasted pumpkin seeds or pine nuts over the top. Finish with an extra pinch of flaky sea salt and a grind of black pepper. - Serve Immediately
This salad is best served right after assembling — within 15–20 minutes. Watermelon releases juice as it sits, which pools at the bottom and dilutes the dressing. Serve on a platter at the table so guests can see the layers, and spoon rather than toss — tossing breaks the watermelon and makes it messy.
