Description
For the Salad:
8 oz halloumi cheese, sliced
3 cups watermelon, cubed
1/4 cup fresh mint leaves, chopped
1/4 cup red onion, thinly sliced
1/4 cup toasted walnuts or almonds (optional)
For the Dressing:
2 tbsp balsamic glaze
1 tbsp olive oil
1/2 tsp black pepper
Directions:
Heat a grill pan or skillet over medium-high heat.
Grill the halloumi slices for 1-2 minutes per side until golden brown and slightly crispy. Remove and set aside.
In a large bowl, combine watermelon cubes, mint, red onion, and nuts (if using).
Arrange grilled halloumi over the salad.
Drizzle with balsamic glaze, olive oil, and black pepper.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Ingredients: Slice the halloumi into 1/2-inch thick pieces. Cube the watermelon, thinly slice the red onion, and chop the fresh mint leaves. If using nuts, toast them lightly in a dry pan until fragrant.
- Grill the Halloumi: Heat a grill pan or skillet over medium-high heat. No oil is needed. Place the halloumi slices on the hot surface. Grill for 1-2 minutes without moving them, until deep grill marks form and the bottom is golden brown.
- Flip and Finish: Carefully flip each slice. Grill for another 1-2 minutes until the other side is golden and the cheese is slightly crispy on the outside but still soft inside. Remove and set aside.
- Assemble the Salad: In a large serving bowl or platter, gently combine the watermelon cubes, red onion, and most of the mint. Scatter the toasted nuts over the top if using.
- Add Cheese and Dressing: Arrange the warm grilled halloumi slices over the salad. Drizzle evenly with the olive oil and balsamic glaze. Finish with a crack of black pepper and the remaining mint leaves.
Serving Suggestions
This versatile salad pairs beautifully with various dishes. For a light summer lunch, serve it with crusty bread or grilled pita. It makes an excellent side for barbecued meats like lamb kebabs or grilled chicken. To turn it into a more substantial main course, add a bed of peppery arugula or quinoa. For a brunch option, serve alongside poached eggs and crispy bacon.
How-to Summary
Cube watermelon, slice onion and mint, then grill halloumi slices until golden. Combine watermelon, onion, mint, and optional nuts in a bowl. Top with warm halloumi. Drizzle with olive oil, balsamic glaze, and black pepper. Serve immediately.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the components (chop fruit, herbs, onion) and make the dressing separately, but assemble just before serving. Grilled halloumi is best warm, and watermelon can release water.
What can I use instead of halloumi?
Halloumi is unique for its grilling properties. For a similar salty, firm texture, try grilled paneer or extra-firm tofu. For a different flavor, crumbled feta works but shouldn’t be grilled.
How do I prevent the halloumi from sticking?
Ensure your pan is fully heated before adding the cheese. A well-seasoned grill pan or non-stick skillet is best. Do not move the slices until grill marks have formed.
Can I use regular balsamic vinegar?
It’s not recommended. Balsamic glaze is reduced and syrupy. Regular vinegar is too runny and acidic. To make a quick glaze, simmer 1/4 cup balsamic vinegar with 1 tsp honey until thickened.
Is there a way to make it less salty?
Halloumi is inherently salty. You can soak the slices in water or milk for 10-15 minutes before grilling to draw out some saltiness. Pat them dry thoroughly before cooking.
Common Mistakes to Avoid
- Overcooking the Halloumi: This makes it rubbery and tough. Grill just until golden and slightly puffed.
- Using Cold Halloumi: Let it come to room temperature for 10 minutes before grilling for even cooking.
- Cutting Watermelon Too Far Ahead: This leads to a watery salad. Cube it just before assembly.
- Skipping the Toasting for Nuts: Toasting unlocks essential oils and crunch, adding significant flavor.
- Dressing the Salad Too Early: Always dress and serve immediately to maintain optimal texture.
Conclusion
This Grilled Halloumi and Watermelon Salad is the perfect harmony of savory, sweet, and fresh. It’s a stunning, restaurant-quality dish that comes together in just 15 minutes, making it ideal for effortless entertaining or a quick gourmet meal. The combination of warm, salty cheese with cool, juicy watermelon is simply unforgettable. Master the simple steps, avoid the common pitfalls, and you have a guaranteed crowd-pleaser for any summer occasion.
