In the last of the “tomato series,” I’ve made a light refreshing salad for you today. It may seem odd to pair tomatoes and watermelon, but actually, tomatoes are a fruit, right?
If you’ve never tried Haloumi, you should give it a try. It’s a Greek semi-hard, unripened cheese made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. It tastes like a very salty cheese curd—squeaky between your teeth, with a rubbery texture that won’t exactly wow your tastebuds. However, when it’s heated, it’s almost like a flavorful toasted bread or crouton, especially if you make the slices fairly thin (see picture).
Serve this alongside some barbecued chicken or a nice steak for a great end of summer / beginning of fall dinner.
8-10 ounces Haloumi cheese
1 pound watermelon, cut in large chunks
2 tablespoons white balsamic
2 tablespoons extra virgin olive oil
1 red chili or a handful of chili threads*
1 pound tomatoes, in large cubes
Handful of basil, chiffonade
Slice the cheese and grill it or cook it in a dry skillet over medium-high heat until it browns. Turn and brown the other side. Set aside.
*If you don’t like heat, you can use a little chili powder instead of the chilis. But the cold, almost sweet nature of the rest of the salad really lends itself to having some heat. Pink peppercorns are also a nice alternative.
Whisk the vinegar, chili and oil with a little salt. Pour over the watermelon and tomatoes and let sit for at least 15 minutes
Scatter basil and chili threads if using.