Nothing is quite as summery as freshly sliced watermelon. And while I love eating fresh, sweet watermelon on it’s own, watermelon is also best friends with feta.
That sweet-salty combo with a summer twist gets me every time. This salad is like the quintessential summer salad. Light, healthy, and refreshing, it’s the perfect summer lunch.
I pair my watermelon and feta with baby spinach, some thinly sliced red onions, and my simple, easy to make roasted tofu that is my go-to recipe for tofu.
Then toss your spinach with an easy lemon vinaigrette, throw it all together with some avocado, and sprinkle with glorious feta.
Summer salad at its best.
1 block firm tofu
1 tbsp soy sauce
crushed chili flakes
4 cups baby spinach
1 tbsp olive oil
salt and pepper
2 cups watermelon cubed watermelon
1/4 cup feta, crumbled
1 avocado, cubed
1/4 red onion, thinly sliced
Drain tofu and press between paper towels to get as much moisture out as you can. Preheat oven to 350 and line a baking sheet with parchment paper. Slice tofu into cubes, and toss with soy sauce on the baking sheet. Sprinkle with garlic powder and chili flakes.
Roast tofu 15 minutes, toss, and roast another 10 minutes. Set aside.
Meanwhile, whisk together lemon juice, olive oil, and salt and pepper. Toss spinach leaves with dressing and divide on two plates.
Top spinach with watermelon cubes, tofu, avocado, and red onion. Sprinkle with feta.
Let your watermelon hang with its natural bestie, feta, and embrace summer’s version of sweet and salty!