Recipe courtesy of May Yacoubi

Halloumi and Watermelon Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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3 tablespoons plus 1/4 cup extra-virgin olive oil

Three 8-ounce blocks (about 681 grams) firm halloumi cheese, cut into large cubes

10 to 12 fresh mint leaves, plus more for serving

10 to 12 fresh basil leaves, plus more for serving

Flaky sea salt

3 cups cubed watermelon

Grilled ciabatta or pita bread, for serving


  1. Heat 3 tablespoons olive oil in a large, nonstick skillet over high heat. Fry the cheese, turning occasionally, until golden brown on at least two sides, 3 to 5 minutes. Remove to a plate.
  2. To make the dressing, add 10 to 12 mint leaves, 10 to 12 basil leaves, 1/4 cup olive oil and some salt to a small food processor. Blend until smooth.
  3. Arrange the watermelon cubes and halloumi on a platter. Drizzle with some of the dressing and garnish with more mint and basil leaves. Serve with grilled bread and extra dressing on the side.
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