Tomato and Watermelon Salad


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.


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