May the hot days come. You are always right with this refreshing, light summer salad. You can vary all ingredients, only the spices sumac and zatar are a must!

I should explain a few ingredients to this recipe, because it actually lives from the oriental spices: on the one hand sumac on the other hand zatar. Don’t worry, the spices – and also the halloumi cheese – can be found in delicatessens and in many supermarkets.

Sumac

Sumac is an integral part of Turkish cuisine. Sumac is a spice preparation made from the dried vinegar berry and a little salt. It tastes slightly sour and fruity. You can use it to season lentils and eggplants, lamb and chicken, but also for seafood. What you should definitely try: Cut red onions into rings and mix them with plenty of sumac – this is easy and super delicious with any grilled meat.

Zatar

Zatar is a blend of spices from North African cuisine and consists of wild thyme, lemon thyme, black cumin, white sesame seeds, sumac and salt. It goes well with grilled vegetables or meatballs and spices up any leafy or tomato salad.

Halloumi

Halloumi is a Cypriot cheese specialty, a solid, white cheese soaked in brine that does not melt. Therefore, it is ideal for roasting and grilling. Halloumi is made from cow, sheep and goat milk and traditionally sprinkled with salt and mint. Due to the relatively high salt content of two to three percent, it can be kept for up to a year. With its firm consistency, it seems to “grind” between your teeth, which earned it the name “squeaky cheese” for our children.

Halloumi is a good vegetarian alternative to meat on the grill. The summer salad with watermelon also goes well with feta sheep cheese.