Grilled Halloumi and Watermelon Salad

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Grilled Halloumi and Watermelon Salad

Grilled Halloumi and Watermelon Salad with jalapeño, mint, and honey-lime dressing. When summer heat calls for something refreshing yet satisfying, this watermelon salad delivers the perfect balance of sweet, spicy, and salty.

Course: Salad/Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Equipment

Grill pan or outdoor grill

Ingredients

2 to 3 Tbsp. avocado oil (or extra-virgin olive oil), divided
8 to 9 oz. halloumi cheese, cut into ¼-inch-thick slices and patted dry
Kosher salt
2 lbs. seedless watermelon (without rinds), sliced into 1-inch-thick slices
2 Tbsp. fresh lime juice (plus lime zest for garnish)
1 Tbsp. honey
1/4 cup chopped fresh mint leaves
1 small jalapeño, thinly sliced (if desired, remove seeds and ribs removed for less heat)
A few pinches ground sumac (optional)

Instructions

Grill halloumi. Heat 1 Tbsp. avocado or olive oil in a large skillet, grill pan, or outdoor grill over medium-high.
Once hot, arrange halloumi slices in pan and cook for ~2 minutes per side. Transfer to a plate and lightly season with salt. Slice halloumi diagonally into triangular wedges.
Grill watermelon (OPTIONAL - the salad is just as tasty if you leave the watermelon raw/fresh).
Maintain medium-high heat on your grill or grill pan. Lightly brush the grates or pan with ~ 1 Tbsp. oil to prevent sticking. Place the watermelon slices or wedges directly on the grill or pan.
Grill for 2 to 3 minutes per side, or until grill marks start to develop. Be careful not to overcook, which will turn the watermelon mushy. Transfer watermelon to a platter or cutting board. Slice into smaller triangles that more closely match the size of the halloumi.
Prepare dressing. In a small jar or bowl, combine lime juice, honey, and remaining 1 Tbsp. oil. Season with a pinch of salt and mix well to combine.
Assemble salad. Arrange watermelon and halloumi slices on a serving platter. Drizzle honey-lime dressing overtop, and garnish with jalapeño slices and chopped fresh mint. Sprinkle ground sumac and lime zest overtop, and serve.

Notes

This salad is best served FRESH at room temperature.

Cheese swaps. You can swap the halloumi for paneer, which is another grillable cheese with a similar texture to halloumi. Alternatively, skip the grilled cheese altogether and instead opt of chunks of feta cheese.

Fruit twists. In place of watermelon, serve with grilled peaches or nectarines, cantaloupe or honeydew, or chunks of fresh pineapple.

Flavor kicks. Feel free to add pickled red onion or shallots for extra tang, or a crushed toasted nut like pistachios.

Make it a meal. Serve with fresh naan or pita bread, or enjoy over a bed of grains or greens. It's also delicious alongside grilled steak or chicken!

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