Watermelon Tomato Halloumi Salad Recipe from Cyprus

This watermelon tomato halloumi salad recipe makes the Cypriot take on a refreshing summer salad found in many iterations across the Mediterranean. Aside from being incredibly delicious, it comes together quickly, is super versatile, and can be eaten on its own or as a fantastic side to fish or seafood, roast chicken or barbecue meats.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Cypriot, Mediterranean

Servings:

Calories: 319kcal

Author: Lara Dunston

Ingredients

2 tbsp olive oil Mediterranean style, more if needed
220 g halloumi cut into 10 slices, preferably Cyprus style
1 cup rucola leaves baby, or small
1 purple shallot sliced, or half red onion
300 g watermelon cut 2cm cubes, seedless or seeds removed
300 g cherry tomatoes mix of colours, sliced in half
½ cup fresh mint leaves loosely packed cup
½ cup fresh dill loosely packed cup
1 tbsp extra virgin olive oil more if needed
1 tsp balsamic vinegar
1 tsp balsamic glaze optional

Metric - US Customary

Instructions

In a large pan over medium, heat the olive oil until shimmering. Place the halloumi slices in the pan in a circle, clockwise (taking care not to burn yourself), leaving them to fry for a minute until golden brown.
Use tongs to start to turn the halloumi slices over, starting from where you left off. The second side cooks faster than the first, so by the time you come full circle, the first slice should be done. Remove the pan from the heat and transfer the slices to a plate to cool.
In a large salad bowl, toss the baby rucola leaves, purple shallot or red onion slices, watermelon cubes, cherry tomato halves, fresh mint leaves, fresh dill, extra virgin olive oil, and balsamic vinegar.
Transfer the salad to serving plate, lay the pan-fried halloumi slices on top, and, if you like, drizzle a little balsamic glaze on top, or serve as is with Turkish bread or crusty sourdough.

Nutrition