Vegan Watermelon and Tofu Feta Salad

Summer, Served Cool and Unhurried

There is a particular kind of afternoon that calls for this salad — unhurried, sun-warmed, somewhere between hunger and contentment. Watermelon at peak ripeness carries a sweetness that needs very little encouragement. What it wants is contrast: something peppery, something creamy, a quiet tang that lingers. The tofu here doesn't try to deceive — it simply takes on what you give it, softening into something that belongs. This is a salad built for the long light of summer, patient enough to wait on a table while people gather slowly around it.

Ingredients

• 1 small to medium watermelon (cubed or melon balled)
• 4 cups arugula
• 1/2 avocado (cubed)
• 1/2 English cucumber (sliced)
• 1/2 cups strawberries (sliced)
• 1/2 cups raspberries
• 4 tablespoons Alessi Pine Nuts
• 1/2 block extra firm tofu
• 1 teaspoon Alessi Olive Oil
• 2 tablespoons Alessi Traditional Balsamic Reduction
• 2 tablespoons Alessi Raspberry Balsamic Reduction
• 1/4 cups mint
• 1/2 tablespoons Alessi Himalayan Pink Salt
• 1 tablespoon Alessi Raspberry Blush Wine Vinegar
• 1 tablespoon Alessi Organic Balsamic Vinegar

Instructions

1. Half the watermelon, either melon ball or slice the watermelon.
2. You can keep the watermelon bowl part to serve the salad in.
3. Crumble Tofu into a bowl and mix in olive oil, balsamic vinegar, and Himalayan salt. Set aside.
4. Assemble the salad into salad serving bowl: lay down the bed of arugula, avocado, cucumber, raspberries, strawberries, tofu feta.
5. Place watermelon, and then drizzle both balsamic reductions, and raspberry blush white vinegar.
6. Top with mint and pine nuts, toss the salad & serve!