This vibrant summer salad combines sweet watermelon, juicy blueberries, tangy vegan feta, fresh herbs, and a bright lemon-olive oil dressing. It’s refreshing, colorful, and perfect for picnics, BBQs, brunches, or a light lunch.

Servings

• 6 servings

Prep Time

• 20 minutes

Chill Time

• 15–30 minutes (optional)

Difficulty

• Easy

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Ingredients

For the Salad

• 5 cups seedless watermelon, cut into 1-inch cubes
• 1½ cups fresh blueberries
• 1 cup vegan feta cheese, cubed or crumbled
• ½ English cucumber, diced (optional for extra crunch)
• ¼ small red onion, very thinly sliced
• ¼ cup fresh mint leaves, torn
• 2 tablespoons fresh basil, thinly sliced

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For the Lemon Olive Oil Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon maple syrup or agave nectar
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

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Homemade Vegan Feta (Optional)

If you don’t have vegan feta, you can make a quick version.

Ingredients

• 14 oz (400g) firm tofu
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon dried oregano

Instructions

1. Press tofu for 15–20 minutes.
2. Cut into small cubes.
3. Mix lemon juice, vinegar, olive oil, salt, and oregano.
4. Toss tofu in marinade.
5. Refrigerate for at least 1 hour.

The tofu develops a pleasantly tangy, feta-like flavor.

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Step 1: Prepare the Watermelon

1. Cut the watermelon into thick slices.
2. Remove the rind.
3. Cut into bite-sized cubes.

Tip:

Pat the cubes dry with paper towels to prevent excess liquid from watering down the salad.

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Step 2: Prepare the Blueberries

1. Rinse blueberries under cold water.
2. Remove any soft or damaged berries.
3. Drain well and pat dry.

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Step 3: Prepare the Vegetables and Herbs

Cucumber

1. Wash thoroughly.
2. Dice into small cubes.

Red Onion

1. Slice very thinly.
2. For a milder flavor, soak in ice water for 5 minutes.
3. Drain and pat dry.

Herbs

1. Tear mint leaves by hand.
2. Thinly slice basil into ribbons.

Fresh herbs add brightness and complement both the fruit and vegan feta.

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Step 4: Make the Lemon Olive Oil Dressing

In a small bowl combine:

• Olive oil
• Lemon juice
• Lemon zest
• Maple syrup
• Salt
• Black pepper

Whisk vigorously until the dressing becomes slightly emulsified.

Taste Test

The dressing should be:

• Bright and citrusy
• Slightly sweet
• Lightly savory

Adjust as needed:

• More lemon for tartness
• More maple syrup for sweetness
• More salt for balance

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Step 5: Assemble the Salad

In a large serving bowl gently combine:

• Watermelon cubes
• Blueberries
• Vegan feta
• Cucumber
• Red onion

Toss carefully to avoid breaking the fruit.

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Step 6: Add Herbs and Dressing

1. Sprinkle mint and basil over the salad.
2. Drizzle the lemon olive oil dressing evenly on top.
3. Toss gently using large spoons.

Avoid overmixing so the watermelon stays intact.

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Step 7: Chill (Optional)

For the best flavor:

1. Cover the bowl.
2. Refrigerate for 15–30 minutes.

This allows the fruit to absorb the dressing while remaining crisp and juicy.

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Step 8: Garnish and Serve

Before serving, garnish with:

• Extra vegan feta
• Additional blueberries
• Fresh mint leaves
• Lemon zest
• Freshly cracked black pepper

Serve immediately while cold.

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Flavor Variations

Mediterranean Version

Add:

• Kalamata olives
• Extra cucumber
• Fresh oregano

Tropical Version

Add:

• Diced mango
• Toasted coconut flakes

Nutty Crunch Version

Add:

• Toasted pistachios
• Sliced almonds
• Pumpkin seeds

Spicy-Sweet Version

Sprinkle with:

• Chili flakes
• Tajín-style seasoning
• Finely diced jalapeño

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Storage Tips

• Best enjoyed the same day.
• Store leftovers in an airtight container in the refrigerator for up to 24 hours.
• Drain excess liquid before serving again.
• Do not freeze.

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Approximate Nutrition (Per Serving)

• Calories: 160–190
• Protein: 3–5g
• Fat: 9–11g
• Total Carbohydrates: 16–18g
• Fiber: 2–3g
• Natural Sugars: 11–13g