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TAMIZ MAGAZINE  ·  SALAD

Watermelon, Balkan Cheese and Mint

One bowl of summer: cold watermelon, cubes of almond Balkan cheese and fresh mint.

BY SIVAN STEINFELD 10 MINUTES SERVES 2 TO 4
A bowl of watermelon with almond Balkan cheese and mint leaves
COLD WATERMELON, ALMOND BALKAN CHEESE AND MINT

About This Bowl

Watermelon set out from Africa, and in ancient Egypt it was already painted on tomb walls and left beside the dead as provision for the journey. From there it travelled around the Mediterranean, and that is where a pairing that sounds unlikely and works perfectly was born: sweet cold fruit alongside salty cheese.

In Greece and Turkey, watermelon with brined cheese is served as a whole summer meal, and in Israel it is an afternoon classic for the days when it is far too hot to cook.

Tamiz Balkan cheese is made from almonds, and its semi hard texture holds its own between the watermelon cubes without melting or crumbling away. The mint goes on at the end, and a drizzle of olive oil bridges the salt and the sweetness.

Illustration of the salad ingredients: Tamiz almond Balkan cheese, a slice of watermelon, mint and olive oil

The Recipe

SERVES 2 TO 4  ·  10 MINUTES  ·  VEGAN

INGREDIENTS

  • A bowl of cold watermelon, cut into cubes
  • Tamiz vegan Balkan cheese
  • Fresh mint leaves
  • One to two tablespoons olive oil

METHOD

  1. 1Cut the watermelon into generous cubes and tip them into a wide bowl.
  2. 2Crumble or cube the Balkan cheese and scatter it among the watermelon.
  3. 3Add the mint leaves, drizzle with olive oil and toss gently.

Serve straight away, cold. Enjoy.

Olive oil being poured over the bowl
Tamiz almond Balkan cheese
WANT TO MAKE IT AT HOME

Tamiz Balkan Cheese Is Waiting For You

Find it at Nitzat Haduvdevan branches and at health food shops and delis across Israel.

Where to Buy