Watermelon Salad with Almond Feta
Prep time
Total time
Serves: 2-4 servings
  • 4 cups cubed peeled watermelon
  • 2 cups chopped tomatoes
  • 1 ½ teaspoons finely grated orange zest, use an organic orange if possible
  • Segments from 1 navel orange, reserve any juice collected
  • 1 cup sliced red onion
  • ¼ cup chopped mint
  • ¼ cup chopped basil
  • ¼ cup red wine vinegar
  • 2 tablespoons orange juice, reserved from the segmented orange
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ container of Fresh Start Fauxmage Feta
  1. To maximize the texture of the Almond feta, I flattened it out on a plastic wrap lined sheet tray and let it air dry for a few hours. This is an optional step, but it made it more crumbly.
  2. Combine the vinegar, orange juice, salt, pepper and olive oil in a bowl.
  3. In a large mixing bowl, gently toss together all of the remaining ingredients until well mixed, then drizzle on the dressing. Mix well again.
  4. If you make this ahead of time, the salt of the dressing will pull out a lot of liquid from the watermelon and tomato, so don’t add it until right before serving.
Recipe by Two Happy Rabbits at http://twohappyrabbits.com/fresh-start-fauxmage-vegan-cheese-prince-edward-island/