Watermelon and feta salad with balsamic reduction
Nothing says summer like watermelon!
At 92% water it's a great hydrator and full of health benefits like helping control inflammation (Compounds such as lycopene and vitamin C can help reduce inflammation in the body, potentially reducing the risk of chronic diseases) and improving blood flow and reducing blood pressure (Watermelon contains citrulline, an amino acid that may increase nitric oxide levels in the body. Nitric oxide can help expand blood vessels).
Fun fact, did you also know that it is Oklahoma's state vegetable?
- 1 small/medium watermelon (smaller for sweeter), cut to slivers, balled or cubed
- ½ small red onion, sliced very thin
- Vegan feta cheese (below)
- 1 bunch of fresh basil, slivered
- 3 tablespoons balsamic reduction / glaze
Vegan Feta Cheese
- 1lb extra firm tofu, excess water squeezed out
- 2 tablespoons water
- 2 tablespoons white vinegar
- 2 1/2 teaspoon white miso paste
- juice of 1/2 lemon
- pinch of salt
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 3 tablespoons nutritional yeast flakes
For the feta:
Break tofu into a few large pieces in a mixing bowl and set aside. Whisk all remaining ingredients, except nutritional yeast, together. Pour over tofu and mix with your hands, crumbing the tofu into smaller pieces as you go. Set aside and let rest for 10 minutes. Sprinkle nutritional yeast over top and mix. Taste, adding more nutritional yeast if desired.
Will keep in a sealed container in the fridge for one week.
Assemble the salad:
Gently toss watermelon, onion, feta and basil. Drizzle balsamic.
This is also nice with baby arugula and cherry tomatoes sliced in half.
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