These days it’s 35+ Celsius degree here in Budapest, Hungary. When it’s so hot I don’t feel like consuming anything else but cool beverages and refreshing, light salads. The best way to hydrate yourself is with fruits such as watermelon because 92% of it is water. Watermelon is the quintessential summertime fruit, but did you know that your favorite warm weather treat is also bursting with healthy benefits as well? IT is low in calories and sugar, but high in Vitamin A, C, B1, B5 and B6, potassium and magnesium as well. Watermelon is also high in carotenoids, including beta-carotene and lycopene. Plus, it has citrulline, an important amino acid.

Ingredients:

• 200 g firm tofu
• 2 tbs lemon juice
• 2 tb herb vinegar
• 2 tbs water
• 3 tbs olive oil
• 1 tbs each dried basil, parsley
• 1/3 tsp each salt, pepper, chili flakes
• 1/4 tsp garlic powder
• 500g watermelon
• 250 g cherry tomatoes
• 1 bunch basil
• 1 bunch mint
• 2 tbs balsamic vinegar

Method:

Press the tofu for 30 minutes between two kitchen towel and weight down or with a tofu press, if you have it.
Meanwhile combine lemon juice, herb vinegar, water, 2 tbs olive oil, dried basil and parsley, salt, pepper and chili flakes in a glass jar.
Once the tofu is done, slice it into bite sized cubes and add to the jar to marinade for 2 hours or even overnight.

Before serving slice the watermelon and tomatoes, chop the basil and mint. Combine them in a bowl with 1 tbs olive oil, salt and pepper.
When serving mix in the feta tofu and add a little balsamic vinegar on top of the salad.

Also great with fresh warm baguette or toast.