Watermelon, Halloumi & Za'atar Salad

Put a spin on the refreshing watermelon-feta combination
51 Ratings
100% would make again
Best Watermelon Salad with Middle Eastern Cheese Recipe
Photo: Con Poulos

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.

Watermelon, Halloumi & Za'atar Salad

Recipe from Levant by Rawia Bishara (Kyle Books; 2018)

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: N/A

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

½ teaspoon finely diced fresh chile (such as jalapeño), optional

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


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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →