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Grilled Halloumi & Watermelon Salad

A vibrant salad that combines sweet watermelon with salty grilled halloumi, perfect for summer cookouts.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 tbsp honey To balance acidity
  • 2 tbsp high-quality extra virgin olive oil For flavor
  • 1 large lemon Juice of one lemon
  • 1/4 tsp red pepper flakes For a subtle kick
For the salad
  • 2 cups seedless watermelon Peeled and cut into 2 inch triangles or cubes; preferably ripe and organic
  • 1 cup long English cucumber Sliced; these are crunchier and less bitter
  • 1 cup cherry tomatoes Halved; heirloom varieties recommended for taste
  • 8 oz halloumi Sliced 1/2 inch thick; look for a firm texture
  • 1 cup basil leaves Chopped if large; fresh basil makes a difference
  • Freshly ground black pepper To taste

Method
 

Preparation
  1. In a small bowl, whisk together the juice of one lemon, 2 tbsp of olive oil, 1 tbsp of honey, and 1/4 tsp of red pepper flakes until thoroughly combined. Set aside.
  2. On a large platter, gently toss together the cubed watermelon, sliced cucumbers, and halved cherry tomatoes. Mix without breaking the watermelon.
  3. Preheat your grill to high for beautiful grill marks on the halloumi.
  4. Brush both sides of the halloumi slices with olive oil.
Cooking
  1. Grill the halloumi slices for about 2 minutes on each side, until you see grill marks and the cheese has softened.
  2. Remove the grilled halloumi from the grill, allow it to cool for a moment, then slice it into 2" triangles or cubes.
Assembly
  1. Arrange the grilled halloumi over the tossed watermelon, cucumbers, and tomatoes.
  2. Drizzle your dressing generously over the salad, sprinkle with freshly cracked black pepper, and scatter the chopped basil leaves on top.
  3. Serve immediately while the halloumi is warm and the flavors are fresh.

Notes

Best served fresh, but can be stored in an airtight container in the refrigerator for up to 1 day. Dressing should be stored separately to prevent sogginess.