I have to admit it: I don’t care about summer…at all. I know that’s shocking to most people who live for summer, but I can totally live without the humidity and extreme (85F+ degrees) heat that we have here in North Carolina. I’m all about fall. The weather’s perfect, scenery is gorgeous where we live, slow cooker meals are nice and easy, football season is back, and PUMPKIN BEER.

Watermelon & Halloumi Cheese

On the flip side, I love summer fruits. So if you have any leftover watermelon, give this 10 minute recipe a try:

1. Chop up a seedless watermelon into bite-size pieces.

2. Get your hands on some Halloumi cheese! This is similar to mozzarella, but is much saltier, and is often made out of a mixture of sheep’s, goat, and sometimes cow’s milk. I get mine at Trader Joes.

3. Slice the Halloumi cheese into bite size pieces as well and fry with two tablespoons of olive oil on medium heat, until golden brown and a crust starts to form. Gently pat dry and serve next to the watermelon.

4. Drizzle both with balsamic glaze (Trader Joe’s again, people!) and finely chopped fresh basil. Serve as a snack or lunch. Pair with sangria or wine if you want to be adventurous. I promise you’ll like this. If you don’t, you’ll eat least look fancy 😉

watermelon & halloumi cheese