No-Cook Lebanese Watermelon, Mint and Halloumi Bites with Za'atar

Pat the watermelon cubes gently with paper towels so they hold the dressing rather than weeping juice everywhere.

Serves 6

Ingredients

• 1/2 small seedless watermelon, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon za'atar, plus more for dusting
• 1/2 cup fresh mint leaves
• 2 tablespoons pomegranate seeds
• 1 tablespoon pomegranate molasses
• Flaky sea salt, to taste
• 24 small wooden skewers or cocktail picks

Instructions

1. Pat the watermelon cubes gently with paper towels so they hold the dressing rather than weeping juice everywhere.
2. Cut the halloumi into cubes roughly the same size as the watermelon so each bite balances sweet and salty.
3. In a small bowl, whisk the olive oil, lemon juice, and za'atar into a fragrant, herb-flecked dressing.
4. Thread one cube of watermelon, one mint leaf, and one cube of halloumi onto each pick.
5. Arrange the skewers on a platter and drizzle the za'atar dressing evenly over them.
6. Dot with a thin drizzle of pomegranate molasses for a tart, sticky counterpoint.
7. Scatter pomegranate seeds and a little extra za'atar across the platter.
8. Finish with flaky sea salt and serve immediately while everything is cool and glistening.
9. This mezze bite riffs on the beloved Lebanese pairing of watermelon and salty cheese, a combination that appears on summer tables from Beirut to the Bekaa Valley when the fruit is at its juiciest. The za'atar, pomegranate, and mint pull the whole thing toward the eastern Mediterranean, turning an ancient two-ingredient snack into a bright, no-cook appetizer that disappears in minutes.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 8g
• Fat: 14g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 6g
• Sodium: 410mg