Photo: Greg DuPree; Prop Styling: Kathleen Varner; Food Styling: Mary Claire Britton
Active Time
15 Mins
Total Time
25 Mins
Yield
Serves 8

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.

How to Make It

Step 1

Combine mint, cucumber, and apricots in a medium bowl; set aside.

Step 2

Whisk together olive oil, vinegar, honey, lime zest, and lime juice in a small bowl. Whisk in salt and pepper; set aside.

Step 3

Cut halloumi into 4 (½-inch-thick) slabs. Cut each slab diagonally into 2 triangles.

Step 4

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.

Step 5

Toss cucumber mixture with dressing. Spoon over halloumi, and serve immediately.