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.

Loved this watermelon, basil, and heirloom tomato salad recipe? Check out our dairy-free recipes collection.