Halloumi Salad with Watermelon and Tomatoes

Back when we cooked Cypriot during our Cooking Around the World Adventure, I tried - and failed - to find halloumi cheese for grilling. But when I saw it at Trader Joe's this week, I picked it up.

Halloumi originated in Cyprus, during the Medieval Byzantine period, and gained popularity throughout the Middle East region. The cheese is often used in cooking and can be fried or grilled until brown without melting, owing to its higher-than-normal melting point. Since Cypriots like eating halloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from Belle's garden.

herbs and mixed greens
watermelon slices
tomato slices
grilled or pan-fried halloumi
dressing of your choice
freshly ground sea salt
freshly ground pepper

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