Description
A Mediterranean-inspired salad that combines the salty bite of grilled halloumi cheese with sweet watermelon and fresh mint for a perfect summer dish.
Ingredients
Scale
- 250g halloumi cheese, sliced into 1/2-inch thick pieces (substitute: firm paneer or bread cheese)
- 4 cups fresh watermelon, cubed (about half a small watermelon)
- 1/4 cup fresh mint leaves, roughly chopped, plus extra for garnish
- 1 small red onion, thinly sliced (substitute: shallots for a milder flavor)
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and halved (optional)
- 2 tablespoons extra virgin olive oil, plus extra for grilling
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (substitute: maple syrup for vegan option)
- 1 teaspoon sumac (substitute: lemon zest)
- Salt and freshly ground black pepper to taste
- 2 tablespoons toasted pine nuts for garnish (substitute: toasted slivered almonds)
Instructions
- Pat the halloumi slices dry with paper towels to remove excess moisture. Brush each slice lightly with olive oil and set aside.
- In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, honey, sumac, salt, and pepper until well combined.
- In a large bowl, combine the watermelon cubes, cucumber, cherry tomatoes, red onion, and olives if using. Toss gently to combine.
- Heat a grill pan or outdoor grill to medium-high heat. Once hot, place the halloumi slices on the grill and cook for 1-2 minutes per side, or until golden brown with visible grill marks.
- Add the chopped mint to the salad base and toss gently with about three-quarters of the dressing. Transfer to a large serving platter or individual plates.
- Top with the grilled halloumi slices while still warm. Drizzle the remaining dressing over the halloumi and sprinkle with the toasted pine nuts and additional mint leaves for garnish.
Notes
- To avoid overcooking halloumi, grill for just 1-2 minutes per side until golden.
- Patting the halloumi dry before grilling helps achieve better browning.
- Assemble the salad no more than 15 minutes before serving to prevent it from becoming watery.
- Room temperature watermelon has more flavor than cold watermelon from the refrigerator.
- For meal prep, keep components separate and assemble just before eating for up to three days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 580mg
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
Keywords: grilled halloumi, watermelon salad, summer salad, Mediterranean recipe, mint watermelon salad, quick meal