Skip to main content

Heirloom Tomato Salad with Vegan Feta and Basil Vinaigrette

Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Summer Cooler.

I don't know what the deal is with the Deep South and tomatoes but there is some kind of love affair going on here. Summer in the South was always filled with fresh tomatoes every where you looked:  tomato pie, tomato gravy, tomato salads, and sides of freshly sliced tomato at every meal. Hell I still serve most of summer meals with fresh sliced tomatoes on the side. However you squeeze it, tomatoes are the taste of Summer and I ain't mad. 

Throwing this gorgeous salad together can take some time if you tryna make the vegan feta cheese from scratch-scratch. If you don't have time for all that,  you can make this much simpler tofu based Feta, this yummy Cauliflower Ricotta or buy some pre-made cheese from the store - Miyoko's mozzarella would be a good sub here. But if you do have time, I highly recommend doing the day before prep work on the cheese. It's super rich in complexity and flavor when it's all said and done. You will not regret it. 

Heirloom Tomato Salad with Vegan Feta and Basil Vinaigrette

4 heirloom tomatoes, cut into 1/2-inch slices
Vegan Feta Cheese (recipe below)
Pickled Onions (recipe below)
Basil Vinaigrette (recipe below)
  1. Divide the sliced tomatoes across 4 salad plates.
  2. Sprinkle with chunks of your vegan Feta Cheese.
  3. Drizzle 2 tablespoons or more of the basil vinaigrette across each salad and garnish with pickled red onion.

so bright so vibrant 

Vegan Feta Cheese

3 cups raw cashews
1/4 cup lemon juice
1/4 cup olive juice
4 tbsp olive oil
2 tbsp nutritional yeast
2 cloves garlic
2 tsp Kala namak (black salt if you got it)
  1. Toss all the ingredients into your blender and jusgggh until creamy af. 
  2. Get some kind of mylk bag or cheesecloth and pour the creamy stuff in there. 
  3. Form some sort of ball and hang the mixture over a bowl to drain overnight. 24 hours later you're ready to eat but if you want this to be the best cheese ever there is one more step. 
  4. Preheat to 350 and prepare your fave cast-iron. Bake you cheese ball for about 45 minutes. 
  5. When your cheese ball is golden and firm pull it out and let it cool completely. Now you've got some bomb ass feta. 

Is it just me or does that vegan feta make your mouth water?
Pickled Onions

1 medium red onion, halved and sliced thin
2 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp salt
1/4 tsp coconut sugar
  1. Boil up a large pot of water. Plop your onions in a colander in the sink and pour the boiling water over the onions. Rinse the red onions under cold water.
  2. Mix together the remaining ingredients and pour over the onions. Let those flavors become friends for at least 30 minutes before you serve them up on a dish. 
Keep a batch of these pickled onions handy in your fridge at all times. 

Basil Vinaigrette

3/4 cup extra-virgin olive oil
1 (0.75-ounce) package fresh basil, leaves picked
Juice of 1/2 lemon
1 clove garlic
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
  1. Combine all of the ingredients in a blender.
omg that Basil Vin *drool*

MORE Summer Tomato Dishes:

Green Tomato Gratin
RAW: Tomato Stack
Broccoli Stuffed Tomatoes
Green Tomato Pasta Sauce
Baked Polenta with Fresh Tomatoes and Cauliflower Ricotta

UP NEXT: Fall colors!

ICYMI,  you can get nice and cozy this winter with this vegan Chicken 'N Dumplings recipe.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,


  1. I really admire you making your own cheese! This is so beautiful. We also have another option now--Violife is making a vegan feta and I just picked some up! So I can cheat and use that. Thanks for your recipe!


Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…