Watermelon and Haloumi Salad

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  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
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Vegetable oil, for frying

10 ounces haloumi cheese, cut into 1-inch cubes

1/2 small seedless watermelon, cubed (about 6 cups)

6 tender inner celery stalks, leaves and hearts, thinly sliced

3 tablespoons balsamic vinegar

3 tablespoons olive oil


  1. 1. Heat 1-inch vegetable oil in a small saucepan to 350 degrees F. Fry the cheese until golden brown, 30 to 45 seconds, turning often. Remove to paper towels to drain.
  2. 2. Just before serving, toss the cheese in a large bowl with the watermelon and celery. Drizzle with the balsamic vinegar and olive oil.