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Last Taste of Harvest - Watermelon Chili Tomato Salad

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.

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