Ingredients
Cheese
- 16 oz halloumi cheese
- 1 tbsp olive or vegetable oil
Salad
- 2 1/2 lbs seedless watermelon (chilled)
- 1/4 red onion
- 4-5 fresh mint sprigs
- 1/2 lemon (juice of)
- Coarse salt, to taste
- Black pepper, to taste
Instructions
- Preheat the Grill: Heat your grill to medium-high to ensure it’s ready for cooking the halloumi quickly and evenly.
- Prepare Halloumi: Slice the halloumi cheese into approximately 1-inch thick pieces, either rectangular or triangular shapes. Lightly brush both sides with olive or vegetable oil to prevent sticking and to promote a nice char.
- Prepare Salad Ingredients: Cut the chilled watermelon into wedges, thinly slice the red onion, and chop the mint leaves finely while setting aside a couple of whole mint leaves for garnish.
- Grill the Halloumi: Lightly oil the grill surface as well. Place the halloumi slices on the grill and cook for about 1 minute per side, or until the cheese has a nicely bronzed, slightly charred exterior and is heated through.
- Assemble the Salad: Arrange the watermelon wedges at the bottom of a serving dish. Scatter the sliced red onion and chopped mint evenly over the watermelon. Place the grilled halloumi pieces on top. Season the salad lightly with coarse salt and freshly ground black pepper, then squeeze the juice of half a lemon generously over everything. Garnish with the reserved whole mint leaves and serve immediately for the best flavor and texture.
Notes
- Use seedless watermelon for easier eating and better presentation.
- Brush halloumi with oil to avoid sticking on the grill and to enhance browning.
- The salad is best served immediately after assembly to keep the halloumi warm and the watermelon fresh.
- Adjust salt carefully since halloumi is naturally salty.
- This dish pairs well with a light white wine or iced tea for a refreshing summer meal.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
