A summertime salad from the grill. Grilled haloumoi cheese adds a salty contrast to juicy, sweet watermelon.
By Camille Styles
This article has been posted with permission and originally appeared as Watermelon and Grilled Cheese Salad on Relish
To make reduced balsamic vinegar, place the vinegar in a saucepan and cook until thick and syrup. Unreduced aged balsamic vinegar works as a substitute.
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Grilled Haloumi and Watermelon Salad
Description
A summertime salad from the grill. Grilled haloumoi cheese adds a salty contrast to juicy, sweet watermelon.
Ingredients
Scale
- 1/3 cup extra-virgin olive oil
- 1 bunch fresh mint, stems removed, plus more for garnish
- 6 ounces haloumi, drained
- 3 cups baby arugula
- 1/4 seedless watermelon, rind removed and cut into small wedges
- 1/3 cup pistachios, roughly chopped
- Reduced balsamic vinegar
- Flaky sea salt (like Maldon)
- Freshly ground black pepper
Instructions
- Heat oil in a small saucepan over low heat. Add mint leaves, and cook 10 minutes. Remove from heat and let cool. Strain out leaves and discard; store oil at room temperature in an opaque container up to 1 week
- Slice haloumi into 1/3-inch slices. Heat a grill or grill pan to medium-high, brush the grate with olive oil, and grill haloumi about 2 minutes on each side (until heated through and grill marks show.)
- Place arugula on a platter, then top with watermelon wedges and grilled haloumi, slightly overlapping. Lightly drizzle the mint oil over everything.
- Sprinkle pistachios and fresh mint leaves over top, drizzle generously with reduced balsamic and season with sea salt and pepper.
- Category: Side
