Whimsy Kitchen

I love contrasting and unpredictable flavors. There are many foods to which we assign very specific and inflexible associations. Oatmeal, preserves, and fruits, for example, always seem to be all-sweet-or-nothing ingredients. But there are many instances when bringing those types flavors through in uncommon ways results in wonderfully exciting and delicious end products. For me watermelon is one of those foods.

When we imagine watermelon, our minds swim with images of popsicles on hot summer days, sweet treats at park-side picnics, and fresh squeezed juices. But we don’t give watermelon enough versatility credit where that credit’s due. It’s a deliciously sweet and juicy fruit, but it lends itself marvelously to savory dishes the culinary globe over.

This recipe for Watermelon ‘Feta’ & Mint Salad is the perfect summer dish: cool and refreshing for a hot day, sharable, full of unique flavor, and so easy to prepare that you have time to soak up the sun.

To make this salad, we will be preparing our own ‘feta’ from marinated tofu, but you can feel free to use whichever type of feta cheese you love the most. My secret ingredient in this version of tangy vegan feta is a bit of tahini, which along with lemon juice, garlic, some savory spices, and nutritional yeast, brings about a deliciously zesty, nutty, and briny flavor. Mix this up with the sweet, thirst-quenching power of fresh watermelon, the depth of balsamic glaze, and the delicate coolness of mint, and you’ve got yourself a summer stunner, to be sure!

Watermelon ‘Feta’ & Mint Salad with Balsamic Glaze

Ingredients

• 1 T vegan sugar
• 2/3 cup balsamic vinegar
• 4 cups watermelon, cut into 1/2 inch cubes
• 1 cucumber, sliced and quartered
• 1/3 cup fresh mint leaves, chopped
• 2 T olive oil
• 2 T fresh lime juice
• Salt to taste
• Pepper to taste
• 2/3 cup crumbled vegan ‘feta’

Instructions

1. In a small saucepan over medium-high heat, mix together the balsamic vinegar and sugar. Bring it to a boil, and continually mix and scrape down the sides until the mixture becomes syrupy, about 5 minutes. Set aside to cool while you prepare the salad. The balsamic reduction will thicken as it cools.
2. Cut watermelon into cubes and add it to a large salad bowl. Cut cucumber and add it to the bowl.
3.  In a small bowl, whisk together the olive oil, pinch of salt and pinch of pepper to combine.
4. Pour the dressing over the watermelon. Add chopped mint leaves and vegan feta crumbles.
5. Drizzle the balsamic reduction over the salad, and gently toss to combine. Serve immediately.