Photos by Hannah Burne

One of my favourite treats as a kid was watermelon cubes with feta slices on the side – a very popular combo in Israel. This salad is an upgraded version of that nostalgic treat, with a vegan twist – using my tofu feta. This combination of sweet, sour and savory creates a celebration of summer flavours, and could be the star of your next picnic..!


Prep time: 15 mins
Serves 2-4


Nut free Gluten free



  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 4 cups watermelon cubes
  • 1/4 cup mint leaves, torn in half
  • 2 tbsp fresh oregano leaves
  • 1/4 cup pitted dried black olives
  • 1 tsp za’atar
  • A pinch of sea salt
  • 1/4 cup microgreens
  • 1 cup Tofu Feta cut into cubes (optional)



In a small bowl, mix the olive oil, white balsamic vinegar, maple syrup, and lemon juice.

Place watermelon, mint, oregano, and olives in a bowl and top with dressing. Gently mix.

Sprinkle za’atar and salt on top, garnish with microgreens.

Scatter the feta on top.


Tofu feta:


Picnic anyone?



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