Tomato, Halloumi and Watermelon Salad

This salad creatively uses the seasons freshest tomatoes, sweetest watermelon and salty *Halloumi cheese, finished with Kalamata pesto for a perfectly balanced bite!

Tomato, Watermelon, Haloumi Salad

*Halloumi is a semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk, and sometimes also cows’ milk. It has a high melting point and can easily be fried or grilled.



Tomato, Halloumi and Watermelon Salad

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  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x




  • 1 C Pitted Kalamata Olives
  • 1/4 C Basil Leaves, packed
  • 1/8 C Toasted Pine Nuts
  • 1/8 C Parmigiano-Reggiano, grated
  • 1/4 C Olive Oil


  • 4 Slices of Halloumi Cheese
  • 8 Slices of Heirloom Tomatoes
  • 4 Round Slices of Watermelon
  • 1 C of Arugula
  • Olive Oil


  • Parmigiano-Reggiano, grated
  • Olive Oil
  • Balsamic Reduction
  • Basil Leaves



  1. Process olives, basil, pine nuts and cheese in a food processor. Slowly add oil at the end of processing.


  1. Rub Halloumi slices with olive oil and grill over medium heat for 1 minute per side. For presentation purposes cut the watermelon in round slices, roughly the size of the tomato slices using a cookie cutter or glass as a guide.
  2. Using 4 chilled plates, stack 1 slice of tomato, then 1 slice of watermelon, 1 slice of grilled Halloumi, then top with another slice of tomato.
  3. Finish with a dollop of Kalamata pesto.
  4. Garnish each plate with arugula leaves, grated Parmigiano-Reggiano and olive oil.
  5. Drizzle plates with a touch of balsamic reduction and top with basil leaves, whole or shredded.


Adapted From | Chef Jonathan Leichliter, Justice Snow’s