We may receive a commission on purchases made from links.

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
4.5 (54 ratings)
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
  1. 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.
  2. 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.
Rate this recipe