I have an undying love for halloum. I could probably eat it all day, every day and be more than happy. I would also be a beached whale but it would soooo be worth it.
When I used to live in Dearborn, Michigan (one of the highest Arab populations in the US) I would eat maneesh with halloum on a weekly basis. $1.50 would get you the most delectable cheese melted on top of fresh wood-fired bread. Crazy, I know. That was my first encounter with this deliciously salty cheese and then in the summertime, my Arab friends introduced me to sliced watermelon and halloum. OMG where had this been all my life?! The combination of sweet and salty was so intense. My fiancé is Lebanese and needless to say this Middle Eastern treat quickly became a staple in our house.
This salad is a take on the traditional with an added BANG. The salty, firm halloum cheese coupled with the sweet and fresh watermelon is to die for. Top that off with the fragrant mint and honeyed balsamic reduction drizzle and mmm-mmm you’ve got yourself an out of this world salad. The freshness slaps you in the face…in a good way.
And what’s my favorite part? It’s so-dang-easy and so-dang-pretty! This thing took me about 10 minutes to whip up, no joke. Literally, chop up all of the ingredients, allow the balsamic vinegar to simmer with the honey and poof!
I turn the salad into kabobs for dinner parties or leave them as a side salad. You cannot go wrong guys. If you’re not feeling the mint switch it up for chopped basil. They are both fantastic.
Can’t wait to hear what y’all think of this one!
Watermelon Halloumi Salad with Balsamic Drizzle
Yield: 12 skewers or 6 small bowls Total time: 25 minutes
- 1 watermelon
- 1 package of halloum cheese
- handful of mint leaves, chopped
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- splash of fresh lemon juice
- Skewers (optional)
- Cut the watermelon lengthwise in half, then in quarters. Cut into 2 inch wide slices, then into 2 inch cubes and place in a large bowl.
- Cut cheese into 1 inch squares and place into the bowl.
- Chop up the mint leaves and add to watermelon and halloum.
- Add a splash of lemon juice and mix fully.
- Place balsamic vinegar and honey onto a skillet on medium heat. Allow the vinegar to boil while stirring for about 3 minutes. Take off the burner and allow to cool and thicken.
- Skew watermelon and cheese onto wooden skewers or place the mixture into salad bowls. Drizzle the balsamic glaze over top.