A summertime salad from the grill. Grilled haloumoi cheese adds a salty contrast to juicy, sweet watermelon.
By Camille Styles
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.
- ⅓ cup extra-virgin olive oil
- 1 bunch fresh mint, stems removed, plus more for garnish
- 6 ounces haloumi, drained
- 3 cups baby arugula
- ¼ seedless watermelon, rind removed and cut into small wedges
- ⅓ cup pistachios, roughly chopped
- Reduced balsamic vinegar
- Flaky sea salt (like Maldon)
- Freshly ground black pepper
- 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 ⅓-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.
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