Description
Sweet watermelon and salty grilled haloumi make a surprisingly delicious summer salad. Easy to assemble and perfect for a BBQ.
Ingredients
Units
Scale
- 1/3 cups (85 ml) extra-virgin olive oil
- 1 bunch fresh mint, stems removed, plus more for garnish
- 2 oz (57 g) haloumi, drained
- 3 cups (710 ml) baby arugula
- 1/4 seedless watermelon, rind removed and cut into small wedges
- 1/3 cups (85 ml) 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 for 10 minutes. Remove from heat, let cool, strain out the leaves, and discard them. Store the oil at room temperature in an opaque container for up to 1 week.
- Slice haloumi into 1/3-inch slices.
- Heat a grill or grill pan to medium-high (approximately 375°F/190°C). Brush the grate with olive oil and grill haloumi for about 2 minutes on each side, until heated through and grill marks appear.
- Place arugula on a platter. Top with watermelon wedges and grilled haloumi, slightly overlapping.
- Lightly drizzle the mint oil over the arugula, watermelon, and haloumi.
- Sprinkle pistachios and fresh mint leaves over the top. Drizzle generously with reduced balsamic vinegar and season with sea salt and pepper.
Notes
- For a smokier flavor, grill the haloumi over high heat for shorter periods.
- If haloumi is unavailable, substitute firm feta cheese, but reduce grilling time to prevent burning.
- Store leftover salad separately to maintain freshness; dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large serving
- Calories: 400
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 40