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Fresh Vegan Watermelon Flag Salad with Tofu Feta

fresh vegan watermelon flag salad - featured image
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A vibrant, fresh, and vegan salad featuring watermelon, marinated tofu feta, blueberries, and fresh herbs, perfect for summer BBQs and patriotic occasions.

Ingredients

Scale
  • 4 cups watermelon, cut into small cubes (seedless works best)
  • 1 cup firm tofu, pressed and cubed
  • 1 cup fresh blueberries, washed
  • 1 medium cucumber, thinly sliced or diced
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup red onion, thinly sliced (optional)
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons balsamic glaze or reduction
  • Optional: pinch of chili flakes

Instructions

  1. Press the tofu for at least 20 minutes to remove excess moisture.
  2. In a small bowl, whisk together lemon juice, olive oil, apple cider vinegar, minced garlic, dried oregano, salt, and pepper.
  3. Cut the pressed tofu into small cubes (about 1/2 inch). Toss gently in the marinade to coat evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
  4. Cube the watermelon into similar-sized pieces as the tofu. Slice or dice the cucumber and red onion thinly. Roughly chop the mint and basil leaves.
  5. In a large bowl, gently combine the watermelon, marinated tofu feta, blueberries, cucumber, red onion, and herbs without mashing the watermelon.
  6. Drizzle the salad with balsamic glaze and sprinkle a pinch of chili flakes if desired. Toss lightly to combine.
  7. Transfer the salad to a wide, shallow serving dish to showcase the flag colors. Garnish with extra mint leaves.

Notes

Press tofu well to achieve firm, crumbly texture. Marinate tofu at least 1 hour, preferably overnight for best flavor. Use a sharp knife to cut watermelon to avoid crushing. Arrange salad in stripes for watermelon flag effect before tossing. Store leftovers in airtight container up to 2 days; best served fresh and cold.

Nutrition

Keywords: vegan salad, watermelon salad, tofu feta, summer BBQ, patriotic recipe, vegan, gluten-free, plant-based

Find it online: https://elaraeats.com/fresh-vegan-watermelon-flag-salad-with-tofu-feta-easy-patriotic-recipe-for-summer-bbqs/