Watermelon Feta Salad (Vegan)
Beverages
Ingredients:
- 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
- ¼ cup (10 g) fresh mint leaves, torn or roughly chopped
- ¼ cup (10 g) fresh basil leaves, torn (optional)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime or lemon juice
- 1 tsp balsamic glaze or pomegranate molasses (optional, for drizzling)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
Toppings
- 2 tbsp toasted pumpkin seeds or pine nuts (optional)
- ¼ tsp chili flakes (optional)
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.
Notes:
The key to a great watermelon feta salad is restraint. The watermelon is the star — everything else should complement, not compete. Keep the dressing light, the mint generous, and the feta evenly distributed so every bite has a little of everything. The salty, tangy vegan feta against the sweet, cold watermelon is the whole flavour profile — don’t overthink it.
For vegan feta, look for a store-bought brand made from tofu or coconut oil (Violife is widely available and works well), or make your own cashew feta by blending soaked cashews with lemon juice, nutritional yeast, garlic, and salt, pressing into a block, and marinating in olive oil and herbs.
Tips:
Serve on a wide, flat platter rather than a deep bowl — it shows off the layers, makes it easier to serve without breaking the watermelon, and looks stunning on a summer table. Don’t dress the salad more than 15–20 minutes before serving — watermelon releases a lot of juice as it sits and the dressing gets diluted quickly. Tear the mint and basil rather than chopping — torn leaves release more fragrance and look more natural. A small drizzle of pomegranate molasses or balsamic glaze adds color and a tangy-sweet depth that elevates the whole thing without making it complicated.
Storage:
This salad does not keep well once assembled — best eaten within 1–2 hours. The watermelon releases significant liquid and the vegan feta softens quickly. If making ahead, keep all components separate and assemble just before serving. Cut watermelon keeps in the fridge for up to 2 days in an airtight container.
Swaps:
Swap mint for fresh tarragon or flat-leaf parsley for a different herbal note. Add ½ cucumber, thinly sliced, for extra crunch and freshness. Add a handful of arugula as a peppery base layer under the watermelon. Replace lime juice with lemon juice or a splash of white balsamic vinegar. Swap pumpkin seeds for toasted walnuts or candied pecans for richness. For a more savory version, add sliced Kalamata olives and a drizzle of extra virgin olive oil. Add sliced strawberries alongside the watermelon for a mixed berry version.
Watermelon Feta Salad (Vegan)
Ingredients:
- 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
- ¼ cup (10 g) fresh mint leaves, torn or roughly chopped
- ¼ cup (10 g) fresh basil leaves, torn (optional)
Dressing
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lime or lemon juice
- 1 tsp balsamic glaze or pomegranate molasses (optional, for drizzling)
- ¼ tsp flaky sea salt
- ¼ tsp black pepper
Toppings
- 2 tbsp toasted pumpkin seeds or pine nuts (optional)
- ¼ tsp chili flakes (optional)
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.
