Best Watermelon Salad With Middle Eastern Cheese Recipe

Put a spin on the refreshing watermelon-feta combination

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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 from 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
Cook Time
to 6 servings
Total time: 10 minutes
  • 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
  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.
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.
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