Grilled Watermelon & Halloumi Salad
This salad feels like a celebration of summer. The toasty halloumi tastes wonderful tossed with chunks of watermelon, spicy arugula, toasted pistachios and a sweet, punchy vinaigrette.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Watermelon & Halloumi Salad
Prep Time35 Minutes
Servings4
0Ingredients
1 small seedless watermelon
8 ounces halloumi cheese, cut into ½-inch slices
¼ cup plus 3 tablespoons lime juice, divided
¼ cup plus 2 tablespoons olive oil, divided
2 tablespoons fresh ginger, divided and finely chopped
1 teaspoon kosher salt, divided
2 medium shallots, thinly sliced
1 teaspoon honey
4 cups arugula
¼ cup roasted, salted pistachios, chopped
Directions
- Heat grill to high.
- Cut top and bottom from watermelon. Slice remaining watermelon into 1-inch-thick vertical slabs, leaving outer peel and rind intact.
- Place the watermelon slabs and halloumi slices on a rimmed baking sheet. Set aside.
- In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and ½ teaspoon of the salt.
- Pour mixture over watermelon and cheese, turning each piece to coat evenly in the marinade. Chill, uncovered, for 30 minutes.
- Meanwhile, in the same small bowl, stir together shallots, honey, and remaining ¼ cup lime juice, ¼ cup olive oil, 1 tablespoon ginger and ½ teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
- Place the watermelon on an oiled grill grate and grill, uncovered, turning once, until grill marks appear and watermelon is slightly tender, 2 to 3 minutes per side. Transfer watermelon to a cutting board.
- Place the halloumi on the grate and grill, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove from grill and cool on wire rack, about 5 minutes.
- Arrange the arugula on a large platter. Cut 2 watermelon slabs into wedges (leaving rind intact) and slice halloumi into cubes. Arrange watermelon wedges and halloumi over arugula, and spoon ¼ cup of the vinaigrette over top.
- Sprinkle the salad with chopped pistachios and serve it with the remaining watermelon wedges and vinaigrette.
35 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Personal Sized Seedless Watermelon, 1 Each
$6.99
Atalanta Halloumi Cheese, 8.8 Ounce
$13.99$1.59/oz
Ingrilli Organic Lime Juice Squeeze, 7 Ounce
$2.79$0.40/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Morton Salt, 26 Ounce
$2.69$0.10/oz
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
Wonderful Pistachios No Shells Roasted & Salted, 12 Ounce
$16.99$1.42/oz
Directions
- Heat grill to high.
- Cut top and bottom from watermelon. Slice remaining watermelon into 1-inch-thick vertical slabs, leaving outer peel and rind intact.
- Place the watermelon slabs and halloumi slices on a rimmed baking sheet. Set aside.
- In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and ½ teaspoon of the salt.
- Pour mixture over watermelon and cheese, turning each piece to coat evenly in the marinade. Chill, uncovered, for 30 minutes.
- Meanwhile, in the same small bowl, stir together shallots, honey, and remaining ¼ cup lime juice, ¼ cup olive oil, 1 tablespoon ginger and ½ teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
- Place the watermelon on an oiled grill grate and grill, uncovered, turning once, until grill marks appear and watermelon is slightly tender, 2 to 3 minutes per side. Transfer watermelon to a cutting board.
- Place the halloumi on the grate and grill, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove from grill and cool on wire rack, about 5 minutes.
- Arrange the arugula on a large platter. Cut 2 watermelon slabs into wedges (leaving rind intact) and slice halloumi into cubes. Arrange watermelon wedges and halloumi over arugula, and spoon ¼ cup of the vinaigrette over top.
- Sprinkle the salad with chopped pistachios and serve it with the remaining watermelon wedges and vinaigrette.