Watermelon goes surprisingly well in salads. I still remember the first time I had watermelon in a lettuce salad. It was at LPQ right when I moved to NYC to start at NYU. It was served with arugula + feta + mint and seriously good balsamic.
My mom and I adored this meal. To us, the flavor combo was new. Now, you see this stuff all over. But at the time, it seemed like a fun, wild treat to us. Something I totally would have Insta’d. But that was an age where people didn’t Insta their food. Strange to think about, I know.
Anyways, when watermelon is in season, I have thrown it into salads ever since that day. I love it.
Now I’m plant-based mostly, and rarely have feta around. Even when I wasn’t plant-based, I rarely bought cheese because it was rare I’d use cheese for more than just a garnish. I was never a huge cheese eater.
But it adds such a nice a lovely saltiness and a bit of staying power to the salad. So here we are. I used this homemade tofu feta, but you can totally use conventional feta or purchase a plant-based feta at the store.
Arugula provides a nice peppery green, but you can also use baby kale or whatever green you want.go together surprisingly well together. I also often add avocado to this salad. Because avocado. Duh.
Also, it’s essential to use a good balsamic. I mean, really you don’t have to, but it will truly kick it up a notch. And if you haven’t experienced a really good balsamic yet in your life, you should. They are sweet and sticky and wonderful.
I used this one from Trader Joe’s, which I’d highly reccomend.
Speaking of Trader Joe’s, I need to hit it up tomorrow. This week has been crazy busy. I started 2 new jobs, did a lot of freelance, and took a day trip to Chicago, which I’ll be sharing soon.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 1 as entree or 2 as side, easily doubled or tripled
- 3 cups arugula, baby kale, or spinach
- 1 cup watermelon, cubed
- 3/4 cup tofu feta or conventional feta, or plant-based store-bought feta
- 1/2 large avocado, sliced (optional)
- roughly 1/4th cup fresh mint
- 4 tablespoons high quality balsamic
- 2 tablespoons olive oil
- salt & pepper to taste
- Assemble greens, avocado, watermelon, mint and tofu feta in a bowl. Drizzle with desired amount of balsamic and oil. Season with salt and pepper to taste.
- Serve with crusty bread and enjoy.