Watermelon & Haloumi Salad

recipe by Tania Zaetta


Serves 4 – 6
• 6 cups cubed Watermelon
• ½ cup Baby Spinach Leaves
• ½ cup Cherry Tomatos (halved)
• 1 small Red Onion (sliced)
• ¼ cup Balsamic Vinegar
• 4-6 slices of Haloumi Cheese (cut in bit sizes pieces)
• 2-3 tbls Pine Nuts
• ¼ cup Extra-Virgin Olive Oil
• ¼ chopped fresh mint
• Coconut Oil to panfry Haloumi (or Extra Virgin Olive Oil)
• extra mint sprigs for garnish
• Salt/Pepper to taste
• 2-3 drops Lime Essential Oil (dōTERRA only – Available HERE)

Houlumi salad


  1. In a small bowl, combine the vinegar, salt, pepper andlime essential oil, whisk until salt is dissolved. Slowly whisk in the olive oil. Add in the chopped mint, taste, and adjust seasonings.
  2. In a large bowl, combine all ingredients
  3. Pan fry Haloumi slices in small amount of coconut oil or extra virgin olive oil until slightly melted and golden
  4. Top onto salad
  5. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.

TZ's Tips

• Add grilled chicken breast pieces
• Switch Haloumi for 2-3 tblscrumbled Feta Cheese
• Can be refrigerated, lasts couple of days in airtight container
• A summer BBQ winner