The key to this multi-textured meze plate is halloumi, a salty Cyprus grilling cheese, that works wonderfully with ripe figs, summer melon, and all manner of stone fruits.
1/2 cup packed fresh mint leaves, chopped
1 English cucumber (about 11 oz.), seeded and thinly sliced on an angle
8 apricots, seeded and quartered
1/4 cup extra-virgin olive oil
3 tablespoons Champagne vinegar
2 teaspoons honey
1 teaspoon lime zest plus 3 Tbsp. fresh juice (from 2 limes)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 (8.8-oz.) pkg. halloumi cheese
4 tablespoons unsalted butter, divided
How to Make It
Combine mint, cucumber, and apricots in a medium bowl; set aside.
Whisk together olive oil, vinegar, honey, lime zest, and lime juice in a small bowl. Whisk in salt and pepper; set aside.
Cut halloumi into 4 (½-inch-thick) slabs. Cut each slab diagonally into 2 triangles.
Melt 2 tablespoons of the butter in a large skillet over medium-high. Add half of the cheese triangles in a single layer; cook until browned, 2 to 3 minutes per side. Transfer cheese to a serving platter. Repeat with remaining butter and cheese.
Toss cucumber mixture with dressing. Spoon over halloumi, and serve immediately.