Quick Heirloom Tomato Salad with Watermelon and Basil

Jul 26, 2018

This refreshing watermelon, basil, heirloom tomato salad is perfect for those hot summer days when you need to cool off.

Total time: 20 mins
Servings: 16 (¾ cup each)

Ingredients for Heirloom Tomato Salad

  • Cubed seedless watermelon, 8 cups
  • 2 large Heirloom Tomatoes, halved lengthwise and sliced
  • Minced fresh basil, 1/4 cup
  • Balsamic vinegar, 1/4 cup
  • Olive oil, 1/4 cup
  • Salt, 1/2 teaspoon
  • Baked almond feta made ahead of time with the recipe below, ¼ cup
  • Pepper, 1/2 teaspoon

Instructions

  1. Combine watermelon, tomatoes, and basil in a large bowl.
  2. Cut almond feta into smaller pieces (you can serve it warm or cold, as you prefer). Incorporate the desired amount into the salad.
  3. In a small bowl, whisk the remaining liquid ingredients.
  4. Drizzle over salad.
  5. Serve immediately or refrigerate, covered, up to 2 hours before serving.

*To make the Baked Almond Feta Cheese:

Dairy-Free Feta Ingredients

  • 1.5 cups of blanched almonds (200 g/7 oz)
  • Garlic, 2 cloves
  • White miso, 1 tablespoon
  • Whole lemon, juiced
  • Nutritional yeast, 1/2 teaspoon
  • Olive oil, 2-3 tbsp (optional)*
  • Water, ¼ – ½ cup
  • salt**

Feta Cheese Instructions

  1. Place feta ingredients in a blender and blend until creamy. Try to use as little water as possible, to make a thick cream.
  2. Transfer almond mixture to silicon or an oiled oven-proof dish.
  3. Bake in preheated oven at 180°C/360ºF for 40-50 minutes, until the cheese is firm and the top turns golden brown.

Notes
* The more oil you add, the creamier cheese you get. But it also works perfectly without any oil. I personally don’t add any oil to my feta, however this way it’s a bit more dry and crumbly.

** Don’t be shy with salt here. Regular feta cheese is really salty, so feel free to add a good amount to your almond feta.

*** Store leftover almond feta in an airtight container in the fridge for 3-5 days.

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