This watermelon, halloumi, and za’atar salad is a marvelous Middle Eastern concoction with watermelon, cheese, cucumber, olives, grapes, za’atar, and sumac. As refreshing as a dip in the Mediterranean.
This simple summer supper jumbles everything you might set out with cocktails or wine before dinner—summer fruit and vegetables and cheese–into a salad that goes just as perfectly with that summer evening glass of chenin blanc.–Renee Schettler Rossi
Watermelon, Halloumi and Za’atar Salad
- Quick Glance
- 40 M
- 40 M
- Serves 4
- One (8-ounce) block halloumi cheese, cut into 1/2-inch (12-mm) cubes
- 1/2 cup pitted black olives, halved
- 1 cup packed fresh green za’atar leaves (not chopped) (or use a combination of fresh thyme, oregano, with just a touch of marjoram)
- 2 shallots, diced
- 1 tablespoon sumac
- Juice of 1 lemon (about 4 tablespoons)
- Juice of 1 lime (about 3 tablespoons)
- 6 tablespoons olive oil
- 1/2 teaspoon finely diced fresh chile such as jalapeño (optional)
- Sea salt
- 3 pounds watermelon, seeded and cut into 1-inch (25-mm) cubes
- 1 cup seedless black or red grapes (about 30 grapes)
- 1 large or 2 small cucumbers (about 7 oz), peeled and coarsely chopped
- 1. In a large bowl, combine the cheese, olives, za’atar, shallots, sumac, lemon juice, lime juice, oil, and chile, if using. Season with salt.
- 2. Arrange the watermelon, grapes, and cucumber in a large serving bowl, add the cheese mixture, and serve.