Total time: 20 mins
Servings: 16 (¾ cup each)
– 8 cups cubed seedless watermelon
– 2 large Heirloom Tomatoes, halved lengthwise and sliced
– 1/4 cup minced fresh basil
– 1/4 cup balsamic vinegar
– 1/4 cup olive oil
– 1/2 teaspoon salt
– ¼ cup baked almond feta, made ahead of time with recipe below
– 1/2 teaspoon pepper
1. In a large bowl, combine watermelon, tomatoes and basil.
2. Cut almond feta into smaller pieces (you can serve it warm or cold, as you prefer). Add desired amount to the salad.
3. In a small bowl, whisk remaining liquid ingredients.
4. Drizzle over salad.
5. Serve immediately or refrigerate, covered, up to 2 hours before serving.
– 1.5 cups of blanched almonds (200 g/7 oz)
– 2 cloves of garlic
– 1 tbsp white miso
– 1 lemon, juice
– 3 tbsp nutritional yeast
– 2-3 tbsp olive oil (optional)*
– ¼ – ½ cup of water
1. Add feta ingredients to a blender and blend until creamy. Try to use as little water as possible, to make a thick cream.
2. Transfer almond mixture to a 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.
* 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.