This recipe I originally posted with my mother on her blog. This is a non-vegan salad that I did some easy swaps to to make it vegan.
Here’s the ingredients:
1 Watermelon cut in cubes
1 yellow heirloom tomato cut into smaller bites
1 red heirloom tomato cut into smaller bites
1 pint cherry tomatoes cut in half
2 tablespoons of olive oil (I used a lemon olive oil)
2 tablespoons of white balsamic vinegar (I used a lemon balsamic vinegar)
1/2 teaspoon salt
pinch of black pepper
2 tablespoons small fresh basil leaves (used about 1-2 leaves per bowl)
4 oz of soft goat cheese (used a non-dairy vegan soft cheese made out of almond milk)
1/4 cup chopped pecans
Cut the watermelon and put into 1 large mixing bowl. Set out serving bowls – cut the tomatoes and then evenly divided them between the bowls. Then topped it with watermelon, filling the bowl up with 1 1/2 cups or so of watermelon and lightly tossed making sure there was a balance of tomatoes and watermelon. Then drizzle each bowl with the oil & vinegar, added the dash of salt & pepper – topped with basil, vegan cheese and pecans.