Best Watermelon Salad With Middle Eastern Cheese Recipe
There's no cooking required for this cold meze from Levant, the latest cookbook from Rawia Bishara of 20-year-strong Brooklyn restaurant Tanoreen. It's exactly what you want to eat on a hot summer night, but once watermelon season inevitably comes to a close, Bishara suggests bringing figs into the mix for a fall version.
Learn how to cut a watermelon once and for all, then use any left over in one of these eight recipes.
Recipe from Levant by Rawia Bishara (Kyle Books; 2018)
Watermelon, Halloumi & Za'atar Salad
Learn how to make this watermelon salad recipe, which calls for halloumi, olives, herbs and grapes, from a new Middle Eastern cookbook.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
4
to 6 servings
Total time: 10 minutes
Ingredients
- One 8-ounce block halloumi cheese, cut into ½-inch cubes
- ½ cup pitted black olives
- 1 cup packed fresh green za'atar leaves (or oregano, which is more readily available)
- 2 shallots, diced
- 1 tablespoon sumac
- Juice of 1 lemon
- Juice of 1 lime
- 6 tablespoons olive oil
- Sea salt
- 3 pounds watermelon, seeded and cut into 1-inch cubes
- 1 cup seedless black grapes
- 1 large or 2 small cucumbers, peeled and coarsely chopped
Optional Ingredients
- ½ teaspoon finely diced fresh chile (such as jalapeño), optional
Directions
- In a large bowl, combine the cheese, olives, za'atar, shallots, sumac, lemon and lime juices, olive oil, and chile, if using. Season with salt.
- Arrange the watermelon, grapes and cucumbers in a large serving bowl, add the cheese mixture and serve.
Nutrition
| Calories per Serving | 366 |
| Total Fat | 23.7 g |
| Saturated Fat | 7.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 33.6 mg |
| Total Carbohydrates | 36.4 g |
| Dietary Fiber | 6.5 g |
| Total Sugars | 22.4 g |
| Sodium | 915.2 mg |
| Protein | 8.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
