Vegan Melon and Feta Salad
The perfect match for the next barbecue party! Fruity flavorful and super tasty.
I love watermelon! Preferably pure and in large amounts. But for this refreshing salad I made an exception. It is the perfect choice for hot summer days (even if these come a little too short this year.) But even on cooler days, this watermelon salad tastes just unbelievably good! The sweet watermelon and the salty olives harmonize perfectly with the creamy Veta and the fresh mint. Add to that the tartness of the lime and the crunchy pine nuts - a true flavor explosion! If you can't get vegan feta where you live, you can also use a tofu alternative.
To make sure your melon is flavorful, here are a few tips for picking it up:
Round melons are sweet, elongated-oval ones are more watery.
The spot should be yellow and as large as possible. This means that the melon has ripened in the sun for a long time and has been able to develop a lot of flavor.
A large " web " on the peel means more sweetness.
The darker the peel, the riper the melon.
Very important: the knock test.Take the melon in one hand and gently tap it. Take the melon in one hand and gently knock it with the clenched fist of the other. If the melon sounds hollow, it is juicy and not floury.
For 3 - 4 servings you need:
600g watermelon (without peel)
100g vegan feta
100g black olives, in rings
2 sprigs of mint, fresh
30g pine nuts
For the dressing:
1 tbsp. olive oil
1 tbsp. agave syrup
Remove the skin from the watermelon and dice the pulp. Now weigh out 600g of it.
Cut the vegan feta into cubes of about the same size.
If you bought already cut olive rings, drain the liquid. If you have whole olives, cut them into rings.
Remove the mint leaves from the sprigs and chop them finely.
Toast the pine nuts in a pan until they begin to smell aromatic.
Halve the lime and squeeze out the juice.
Stir it together with the rest of the ingredients for the dressing.
Put the melon, veta, olives, pine nuts and mint in a large bowl, add the dressing and mix well.
Place the watermelon salad in the refrigerator until ready to eat.