summer salad

Juicy, sweet watermelon cubes, salty and tangy vegan feta, cool cucumber, red onion, and a flurry of fresh mint, all tossed in a bright lime and olive oil dressing. This Vegan Watermelon Feta Salad is the ultimate summer salad: sweet, salty, crunchy, and cooling in every bite, ready in just 15 minutes with no cooking at all.

The “feta” is made from firm tofu marinated in lemon juice, apple cider vinegar, olive oil, garlic, oregano, and a little nutritional yeast. After about 30 minutes it turns tangy, salty, and crumbly, just like the real thing, and soaks up all the flavor of the marinade. It is a simple trick that makes this salad completely dairy-free without losing the contrast that makes watermelon and feta such a classic pair.

A light dressing of lime juice, olive oil, and a touch of maple syrup brings it all together, while a sprinkle of black pepper and flaky salt makes the watermelon taste even sweeter. Fresh mint adds a cooling lift, and toasted pumpkin seeds give a bit of crunch.

Serve it as a side dish at barbecues and picnics, a light lunch, or a refreshing starter for a warm-weather dinner. It is easy to scale up for a crowd and always disappears first at a potluck.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in 15 minutes plus marinating time.

Recipe Information

Ingredients

For the Marinated Tofu Feta

• 200g extra-firm tofu, pressed for 10 minutes
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp nutritional yeast
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Salad

• 5 cups (about 700g) seedless watermelon, cut into bite-size cubes
• 1 large cucumber, diced
• ¼ small red onion, very thinly sliced
• ¼ cup (10g) fresh mint leaves, torn
• 2 tbsp toasted pumpkin seeds

For the Lime Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tsp maple syrup
• ¼ tsp salt
• Freshly cracked black pepper

To Serve

• Flaky sea salt
• Extra mint leaves
• Lime wedges

Optional Additions

• Chopped fresh basil
• Kalamata olives
• Pinch of chili flakes
• Balsamic glaze drizzle

Instructions

1. Make the feta. Crumble the pressed tofu into chunky pieces with your hands. Mix the lemon juice, vinegar, olive oil, nutritional yeast, oregano, garlic powder, salt, and pepper in a bowl, add the tofu, and toss gently. Marinate for at least 30 minutes in the fridge, or up to overnight.
2. Chill the watermelon. Cut the watermelon into cubes and keep it in the fridge until serving, since the salad is best very cold.
3. Soak the onion. Place the sliced red onion in cold water for 5 minutes, then drain. This softens the sharp flavor.
4. Make the dressing. Whisk together the olive oil, lime juice, maple syrup, salt, and pepper.
5. Assemble. Combine the watermelon, cucumber, and onion in a large bowl or platter. Drizzle with the dressing and toss gently.
6. Top and serve. Scatter the marinated tofu feta, torn mint, and pumpkin seeds over the top. Finish with flaky salt and serve right away.

Pro Tips for the Best Watermelon Feta Salad

• Use a ripe, cold watermelon. It should feel heavy for its size and taste sweet.
• Press the tofu well. Drier tofu crumbles like feta and absorbs more marinade.
• Marinate for at least 30 minutes. The longer it sits, the tangier it gets.
• Dress the salad right before serving. Watermelon releases water, which can make the salad soggy.
• Soak the onion. It takes the harshness out of raw onion.
• Tear the mint, do not chop it. This keeps it from bruising and turning dark.
• Add the salt at the end. Flaky salt on top brings out the sweetness.

Why This Salad Is a Summer Favorite

Watermelon is about 92% water, which makes it hydrating, and it provides vitamin C, vitamin A, and lycopene, an antioxidant. Cucumber adds more water and crunch, while mint brings a cooling flavor and freshness.

Tofu feta supplies plant protein and calcium, and pumpkin seeds add magnesium, zinc, and healthy fats. A serving provides about 9 grams of protein and 3 grams of fiber, which makes it light yet satisfying. It is also low in saturated fat and cholesterol free.

Flavor Variations

• Cashew Feta Version: Blend soaked cashews with lemon juice, nutritional yeast, and salt for a creamier feta.
• Spicy Watermelon Salad: Add sliced jalapeño and a pinch of chili flakes.
• Balsamic Watermelon Salad: Drizzle with balsamic glaze and add fresh basil.
• Grilled Watermelon Salad: Grill thick watermelon wedges for a smoky, caramelized flavor.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: The salad is best fresh. Store leftovers in an airtight container for up to 1 day, though the watermelon will release water.
• Tofu feta: Store separately for up to 5 days in its marinade.
• Make ahead: Marinate the tofu up to 2 days ahead and chop the vegetables just before serving.
• Not suitable for freezing.

Frequently Asked Questions

How do I keep the salad from getting watery?

Dress it right before serving and drain any extra liquid from the watermelon cubes.

Can I use store-bought vegan feta?

Yes. Any vegan feta works. Add it just before serving.

Can I make the tofu feta ahead?

Yes. It keeps for up to 5 days in the marinade and tastes better after a day.

Can I use other melons?

Yes. Cantaloupe or honeydew work, but watermelon gives the best contrast with the salty feta.

Can I make it nut-free?

Yes. The recipe is nut-free as written. Use sunflower seeds instead of pumpkin seeds for a different crunch.

What can I serve with it?

Grilled vegetables, veggie burgers, falafel, or a pasta salad all work well.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more fresh vegan salads? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!