Vegan Watermelon Feta Salad with Balsamic Reduction

Sometimes when we cook, we look for flavours that match. Other times, it’s all about contrasts, like a vegan panzanella salad or beet feta salad. This vegan watermelon feta salad is another example of delicious contrasts. You’ve got the crisp, juicy bite of watermelon with salty, crumbly feta. Meanwhile, tart lime juice, herby basil leaves, and a tangy balsamic glaze round out this salad perfectly.

This is quite possibly the perfect summer salad—it truly belongs at every backyard get-together!—and best of all, it comes together in a matter of minutes. Assemble everything while you make the balsamic reduction, then drizzle that over the top, and watch this vegan watermelon feta salad disappear.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Watermelon – I recommend a seedless watermelon to make prep a little bit easier.
• Almond feta – You can also use homemade tofu feta or your favourite store-bought version.
• Basil – Fresh basil is a must. Basil adds a burst of herbaceous flavor alongside the sea salt and ground black pepper in the salad.
• Lime – Lemon would also work nicely to preserve the flavour of the melon.
• Balsamic vinegar – Because you’ll be boiling it down with sugar until it’s thick, there’s no need to pay a lot of money for a syrupy aged variety. 
• Coconut sugar – Or substitute brown sugar.

How to Pick a Ripe Watermelon

The watermelon is the star of the show here, so you want to make sure you pick one that’s at the peak of freshness.

• Appearance. Find one that is firm and symmetrical, with a dull (not shiny) color and no soft spots.
• Sound. Give it a good tap and listen for a hollow sound; this means the watermelon is ripe.
• Weight. Finally, when you lift the melon, it should feel heavy for its size.

How to Make This Vegan Feta Cheese and Watermelon Salad

Start by making the balsamic reduction, and while it cooks, you can assemble the salad. Just make sure you’re prepping the salad near the stovetop so you can keep a close watch on the glaze so it doesn’t burn.

1. Make the balsamic reduction. Start by combining the reduction ingredients in a pot set over medium-high heat. The glaze should begin to thicken after about 5 minutes. Once the reduction has thickened, remove the pot from the heat.
2. Toss the salad ingredients. Place the watermelon, vegan feta, and basil in a large bowl. Make sure to toss the ingredients gently to keep the vegan feta from breaking into tiny pieces. Grind the sea salt and black pepper over the salad, then squeeze the lime juice over the top. Stir again.
3. Finish. Drizzle the salad with the balsamic reduction, then serve.

Get the Right Reduction Consistency

You want the balsamic reduction thick enough to coat the back of a spoon. The amount of time it needs to simmer depends on the consistency of the vinegar you’re starting with. Keep a close eye on it and test it frequently.

You’ll end up with extra balsamic reduction, but you can keep it in the fridge to drizzle on a Caprese sandwich, or over pizzas, salads, or fresh fruit (it’s especially good with strawberries and peaches!).

What to Serve With a Watermelon Feta Salad

This watermelon feta salad is the perfect summer salad paired with grilled peach pizza with vegan “goat” cheese or grilled vegetables. You can also make it a meal by serving it alongside fluffy quinoa or serving it over a big bed of arugula.

Variations

• Add blackberries and blueberries for more colour and flavour.
• To amp up the saltiness, add kalamata olives.
• If you’re not a fan of feta, you can swap in vegan parmesan or vegan mozzarella.
• Try mint leaves instead of (or in addition to) basil.
• Add chopped almonds or pecans for some crunch.

Can I Make This Salad Ahead of Time?

This salad is best enjoyed fresh. You can cut the watermelon and make the balsamic reduction ahead of time if you’d like. If you do have leftovers, you can refrigerate them in an airtight container for up to 2 days, though they won’t taste as fresh.