Guest blog post by Tasha, vegan blogger at Tasha’s Dish.

For the 4th of July, I created a healthy recipe that pairs great with Sunshine Burgers, but is also red, white, and totally festive for the holiday! The sweetness of the grilled watermelon and the crunch of the pepitas tastes fantastic with the fresh basil and vegan feta crumbles. This recipe not only tastes great, but also looks beautiful on a platter and would be a spectacular addition to any July 4th pot luck or BBQ.

This recipe serves approximately 8 (depending on the size of the watermelon) as a side dish.


1 small watermelon, rind removed and cut into thick rectangles
1 package Heidi Ho feta crumbles
1 cup fresh basil, chopped
1 cup pepitas
1 tsp salt
1 cup balsamic vinegar


In a saucepan over medium heat, simmer 1 cup of balsamic vinegar stirring frequently until the vinegar is reduced by half.  Once reduced, remove the vinegar from the heat and set aside. In a dry pan, toast the pepitas, stirring frequently until fragrant and golden brown.  Once toasted, remove pepitas from the heat and set aside.

Sprinkle the salt on the watermelon rectangles. Grill the rectangles on medium-high heat until grill marks show, (depending on the grill heat and thickness of watermelon slices, approximately 2 ½ – 4 minutes on each side).  Put the grilled watermelon on a rimmed platter and top with “feta” crumbles, toasted pepitas, reduced balsamic, and chopped basil.

Serve as a side dish with grilled Sunshine Burgers and have a Happy 4th of July!