Grilled Halloumi & Watermelon Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
299 kcal
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Course
Salad
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Cuisine
Mediterranean
Grilled Halloumi & Watermelon Salad
Description
The Grilled Halloumi & Watermelon Salad starts with a simple dressing of lemon juice, olive oil, honey, and red pepper flakes whisked together for a slight warmth and sweetness. Seedless watermelon cut into triangles or cubes, sliced English cucumber, and halved cherry tomatoes are gently tossed to coat in this dressing.
Halloumi cheese is sliced thick and brushed with olive oil before being grilled on each side until browned, creating a crispy exterior with a soft, salty center. The cheese is then cut into pieces and arranged over the dressed fruit and vegetables. A sprinkle of freshly ground black pepper and chopped basil leaves adds a fragrant finish. The salad is served immediately to enjoy the warm cheese contrast with the cool produce.
Mint can substitute or complement the basil to offer a different herbal note. The halloumi requires close attention when grilling or pan-frying, as it browns quickly and can burn. Serving the salad right when the cheese is hot ensures the best texture contrast and flavor integration.
Ingredients
- 1 lemon juice of
- 2 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon red pepper flakes
- 2 cups watermelon peeled and cut into 2" triangles or cubes, seedless
- 1 cup English cucumber sliced, long
- 1 cup cherry tomato halved
- 8 oz halloumi cheese sliced ½" thick
- black pepper freshly ground
- 1 cup basil chopped, if large, leaves
Instructions
- In a small bowl, whisk together lemon juice, olive oil, honey and red pepper flakes
- On a platter, gently toss watermelon, cucumbers, and cherry tomatoes
- Heat grill on high
- Brush halloumi slices with olive oil on both sides
- Grill halloumi slices until browned, about 2 minutes per side
- Slice grilled halloumi into 2" triangles or cubes
- Arrange halloumi over the watermelon, cucumbers, and tomatoes
- Drizzle dressing over the salad
- Sprinkle with black pepper
- Scatter with basil leaves
- Serve immediately
Notes
- Mint can be used instead of or along with basil for a different herbal flavor.
- Watch halloumi carefully while grilling as it browns quickly and may burn if unattended.
- Have all salad components ready before grilling so halloumi can be served while warm.
- Alternatively, pan-fry halloumi in a hot oiled skillet 1-2 minutes per side until browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 299kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Sodium | 689mg | 29% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 31mg | 34% |
| Calcium | 598mg | 60% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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