watermelon and halloumi salad

watermelon and halloumi salad? pretty much the BEST salad!

Not much of a “green” salad fan, I’m in LOVE with this watermelon and halloumi salad!

I’ve gone on (and on) about how much I dislike both the making and eating of salad (my latest rant here). While I tend to enjoy most cooking and baking tasks, there is just something about salad prep – especially washing and drying lettuce (don’t ask me why) – that I avoid like crazy.

So when a salad comes along that I not only don’t mind prepping, but actually crave eating? Winner-winner.

And this watermelon and halloumi salad is THAT.

A bed of baby arugula (no prep!) is topped with sweet watermelon and heirloom cherry tomatoes, along with slices of salty, briny, grilled halloumi cheese.

Have you tried halloumi yet? I last wrote about it here; it’s essentially a cross – flavor wise – between feta and mozzarella. But even better, because it has a high melting point – which means you can grill or melt it without it losing its shape.

And it’s absolutely delicious. Especially when combined with the sweet watermelon, tomatoes and lots of fresh herbs.

A simple drizzle of extra virgin olive oil, and you’ve got a swoon-worthy salad that even I will make!

Try it and let me know!

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.