Watermelon feta salad with cucumber, mint, pine nuts, onions, and lime dressing is a wonderful recipe for hot days. The homemade vegan feta takes everything to the next level. A very simple and so delicious recipe.
Half an eternity ago, a friend of mine, Betty, showed me a Jamie Oliver recipe for melon and feta salad. Or did I show her? I don’t know anymore, it’s been a while. I was still a vegetarian at the time. Anyway, we made the salad at her place, I think it was for a little barbecue party. And despite our initial skepticism, we were very happy with this tasty combination.
It’s a match!
The sweet watermelon and the salty feta are a wonderful pairing! And no, I am not pregnant. Both go really well together. After all, the watermelon is related to the cucumber (oh dear, vegetable inbreeding!): Both are members of the cucurbit family (Curcubitaceae). Just like the pumpkin and the zucchini. Speaking of cucumber: it is also a part of this dish. Cucumber is often eaten with feta. And feta is often eaten with honey, at least I know it from Greece. See: watermelon feta salad with cucumber makes perfect sense.
Another dish that uses watermelon and cucumber is the world’s best gazpacho (at least I love it that much)! This gazpacho should be honored in the blog next summer. Until then, I invite you to use the recipe from my Instagram page.
Feta or Veta
Fortunately, there are already some tasty vegan feta (Veta) variants on the market. I think the ones from Violife Foods and Bedda are very tasty, at least cold (unfortunately I couldn’t enjoy the Violife feta melted at all, but that’s another story). If you want things to be quick and spontaneous, then simply use a finished product.
But: vegan feta cheese can really be made yourself without much effort. You should only know it a few hours before you want to eat it. Then you should have a strong blender, and a few simple ingredients to put inside.
Summer main meal
I have calculated the portions so that you will be full of them, which you will certainly be thanks to the Veta and the bread. And at the same time, you have a refreshing meal with the melon and cucumber, after which you can enjoy the summer day relaxed. What goes well with watermelon salad is a piece of fresh, soft, bread. I love to use it to soak up the juice from the salad, the delicious dressing and the crumbled feta leftovers. As is the case with many Greek dishes, the leftover layer of oil.
- 2 kg (4.4 lb) water melon
- 1 cucumber
- 1 homemade vegan feta or 1 bought vegan feta (approx. a 200 g or 8 oz package)
- 1 red onion
- a few stalks of fresh mint
- 50 g (1.8 oz or 6 tbsp) pine nuts
- 6 tbsp lime juice (= approx. 2 limes)
- 1 tbsp agave syrup (or some other sweetener)
- 6 tbsp olive oil
- a bit of dried chili flakes
- Peel the watermelon and cut it into cubes (you can see the size in the post above, on the photo with the fork, roughly “bite-sized”).
- Peel the cucumber or don't peel it (I only peel it partially, for personal reasons, because I can never choose between the vitamins in the outer skin or the finer taste). Anyway, cut the cucumber into smaller pieces, and also the feta.
- Peel the onion and cut it into thin half-rings.
- Cut the mint leaves into fine strips.
- Briefly toast the pine nuts in a pan without fat until they turn slightly brown. Set aside and let cool.
- Mix all ingredients together.
- For the dressing, mix all the ingredients together well and then pour the dressing over the salad.
Please only make the salad with a red onion, not with a white one, it would be too h in taste.
You could also use fresh basil instead of mint.