Watermelon Salad by Foodie’s Chef Laura Brennan

Ingredients

• 1 1/4-1 1/2 pounds prepared (cut) watermelon to yield 4-5 cups
• 1 1/2 cups diced cucumber (approximately u00be large seedless cuke)
• 1-pint yellow grape or cherry tomatoes, washed and dried on towels
• u00bc cup Kalamata olives, rinsed, dried and cut in half
• u00be cup Halloumi cheese, u00bc-inch dice (about a 5u20136-ounce piece of Halloumi)
• 1/3rd cup roasted shelled pistachios, finally chopped
• 1 u00bd - 2 cups croutons (not highly flavored) Chatham Village Garden Herb, for example
• u00bc cup fresh chopped mint leaves
• Kosher salt and fresh ground black or white pepper to taste
• <b>vinaigrette</b>
• 1 u00bd tablespoons finely minced shallots
• u00bc cup fresh lemon juice
• 1 tablespoon sherry or white wine vinegar
• 1 teaspoon mild honey
• u00be cup extra virgin olive oil, plus more to taste
• u00bd teaspoon kosher salt
• Fresh ground white or black pepper