Truth be told, I was never much of a watermelon fan. I found the fruit well… boring. Blasphemy! I know, I know. I guess I just needed some time to come to my senses, because I can’t get enough of the sweet, juicy fruit during the summer months.
I remember trying a watermelon feta salad years ago and was skeptical to say the least, but the flavors just went so well together! I was blown away. Simple, fresh, in season ingredients created such a beautiful salad with so much flavor depth.
It’s been so long since I had that salad, so when I heard about a recipe contest that The Original Balsamic Vinegar of Modena was having, I knew it was one of the dishes I wanted to submit. I also found yellow watermelon at the farmers market which made me jump up and down like a little kid, but if you only have red watermelon it will still be just as delicious!
The balsamic vinegar is the perfect compliment to the sweet watermelon, slightly bitter and sweet herbs, salty vegan feta and earthy olive oil.
The vegan feta that I used is from Violife and I highly recommend it. I like to pat dry it a bit to remove some of the moisture and then just crumble it with my hands. You can also just cut it into cubes, which is equally as delicious. Because the vegan feta is not as salty as regular feta, you may need to salt a bit more than you think.
Every time I make this watermelon salad, it gets eaten up in minutes. It’s perfect for any barbeque, pool party or get together.
8 cups cubed watermelon (red or a combination of red and yellow) 1/4 cup chopped fresh basil 1/4 cup chopped fresh mint 1 cup Vegan feta, crumbled or cubed 3 Tbsp extra virgin olive oil 2 Tbsp Balsamic Vinegar of Modena PGI* *Note: If you like a more intense balsamic flavor, drizzle on a little extra balsamic when serving.
Ingredients
Instructions
