Watermelon, Tomato & Haloumi Salad

Recipe Watermelon Tomato Haloumi Salad


  • 3 cups watermelon, diced
  • 200g mixed salad leaves
  • 1/4 cup basil leaves
  • 1/4 cup chervil leaves
  • 2 cups heirloom cherry tomatoes, cut
  • into halves
  • ¼ cup Cobram Estate Extra Virgin
  • Olive Oil
  • 800g Riverina Dairy Haloumi,
  • sliced into equally sized strips
  • 1 lemon, juiced
  • Sea salt and pepper, to taste


  • 4 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tsp honey
  • 1 lemon, juice and zest


  1. Place watermelon, mixed salad leaves, basil and chervil in a large bowl and set aside.
  2. Heat a grill pan to high. Grill tomatoes for 2 mins and add to salad. In a medium bowl, coat haloumi with olive oil. Grill haloumi for 2-3 mins each side, or until grill marks form. Once cooked, place in a small bowl and add lemon juice.
  3. In a small bowl mix dressing ingredients together. Add haloumi to salad and pour over dressing.