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Watermelon Salad with Grilled Halloumi Recipe

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This recipe for Watermelon Salad with Grilled Halloumi is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

FOR THE DRESSING
Ingredients:  
Ingredients:  
1/4 C. extra-virgin olive oil
1/4 C. fresh lime juice (2-3 limes)
3 T. honey
1 T. fresh cilantro, chopped
1 T. fresh mint, chopped
2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. minced garlic
Directions:
Directions:
Place all ingredients in a small Mason jar. Seal; shake 1 minute until emulsified and smooth. Refrigerate up to 1 week.
 

FOR THE SALAD
Ingredients:  
Ingredients:  
Two 8-oz. pkgs halloumi cheese, cut into 1/2-inch slices
6 C. red watermelon, seeded, diced
4 C. heirloom cherry tomatoes in assorted colors, halved
2 medium cucumbers, seeded, cut into thin half-moons
1 medium red onion, thinly sliced crosswise
1 red or green bell pepper, seeded, cut into thin strips
1 large jalapeņo pepper, seeded, cut into very thin strips
6 fresh basil leaves, chiffonaded
Directions:
Directions:
1) Grill halloumi by heating a cast iron skillet over medium until hot but not smoking. Add just enough olive oil to coat bottom of pan. Add halloumi; sear both sides, flipping with tongs or a spatula, until medium golden brown, about 5 minutes total. Transfer to a cutting board.
2) In a large serving bowl, place remaining ingredients and toss.
3) Cut grilled halloumi into small cubes and add to bowl.
4) Toss with enough dressing to lightly coat and serve immediately.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Halloumi is a salty Cypriot cheese with a high melting point, which means it maintains its shape when pan-fried, baked or grilled. Sometimes it's called "grill cheese".
A 12-oz. block of feta cheese can be substituted if necessary.

 

 

 

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