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
- 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.
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