4 Large Tomatoes
1 Small Watermelon or half Large Watermelon
½ cup of Raw Pumpkin Seeds
1 Small Red Onion, thinly sliced
½ Cup Apple Cider Vinegar
1 Cup Crumbled Sheep’s Milk Feta (can use Miyokos Cashew Milk Feta if Vegan)
1 handful of fresh mint
1 handful fresh basil
4 Persian Cucumbers
2-3 Cups of Arugula
1 tablespoon of Nutritional Yeast
1 teaspoon of smoked chili flakes or smoked paprika
½ teaspoon fine sea salt
¼ cup extra virgin olive oil
1 whole lemon
Smoked Chili Flakes (regular chili flakes will do!)
Flaky Sea Salt
Slice tomatoes into ¼-inch thick sliced. Slice watermelon into ¼-inch wedges. Roughly chop herbs. In a small bowl, cover thinly sliced red onion with apple cider vinegar. Massage well with hands and let “quick pickle” for about ten minutes.
Spread pumpkin seeds on parchment paper and bake at 375 for 10 minutes until lightly toasted. Transfer to a small bowl and season with chili flakes (or paprika), nutritional yeast and sea salt. Set aside.
On a large serving platter, transfer arugula to form a bed. Over arugula, arrange alternating tomato and watermelon slices. Top with crumbled feta, toasted pepitas, herbs and sprinkle extra chili flakes and flaky sea salt. Dress with lemon juice and olive oil. Serve right away!