Watermelon and Grilled Halloumi Salad

This watermelon and grilled halloumi salad is a winning combination of refreshing watermelon and the briny savory flavor of halloumi cheese.   Making it a perfect summertime dish.  Slices of halloumi cheese are grilled until crispy on the outside and slightly melty inside. Delish!

Wait – what did you just read?   Grilling cheese? 

Early this summer, Nancy, a foodie friend sent me an email asking if I had tried halloumi cheese and how I was preparing it.  Our interest was piqued as we read that halloumi cheese is showing up as a dining experience favorite.

The Food Network article showcases Cheese on Fire as a dish “Modelled after Greek saganaki, a flaming fried cheese dish, this dish features springy halloumi cheese that’s doused in a bit of absinthe and seared tableside to flaming perfection. The cheese is paired with honey and flatbread”.    

Well now, after reading this I thought it is time to give it a try!

So, what is the right combination with grilled halloumi? If you think watermelon and feta is a good combo, just WAIT until your try this watermelon and grilled halloumi recipe!

It’s been so darn hot, that my body welcomes the refreshing deliciousness of watermelon to keep me hydrated.   Now, combine that with a cheese that reminds me of eating cheese curds at the Minnesota State Fair – You can’t go wrong with this light summer dish.

IN THIS POST, YOU WILL LEARN:

• WHAT IS HALLOUMI CHEESE?
• BENEFITS OF EATING WATERMELON
• WHAT'S IN THIS SALAD
• HOW TO COOK AND USE HALLOUMI CHEESE
  • • HOW TO FRY HALLOUMI
    • HOW TO GRILL HALLOUMI
    • CAN YOU EAT HALLOUMI RAW?
    • HOW TO STORE HALLOUMI
• HOW TO MAKE FRESH MINT DRESSING

WHAT IS HALLOUMI CHEESE?

Halloumi is a semi-hard, white, brined cheese typically made from the milk of goats and sheep and sometimes also cows. It’s known for its tangy taste and firm, squeakiness, and chewy texture.  Biting into the cheese it is “squeaky” - similar to cheese curds found here in the midwest. 

It’s been enjoyed for hundreds of years in Cyprus.  Today, it’s often featured on the menus of Greek restaurants, found at Greek supermarkets and most supermarkets that carry specialty cheeses.  I have found it at Kowalski’s and Trader Joes in the Twin Cities of Minnesota.

Thanks to its high melting point, it doesn’t melt in the same way as, say, a Monterey jack or cheddar. It sears and colors quickly when it hits the hot grill. The interior softens, but the cheese doesn’t melt; it just warms up invitingly.

It’s slightly salty, holds its shape beautifully, and is high in protein and calcium.

And while it may not be vegan, it does make a terrific vegetarian meat alternative. When grilled or pan-seared, halloumi will turn crunchy on the outside and slightly gooey on the inside.

It’s the perfect blend of textures, and since it’s naturally salty, you won’t need to add anything to it. 

BENEFITS OF EATING WATERMELON

There is so much more to watermelons than just a summer snack. The fruit contains many health benefits; it has a high-water content, is low in calories, high in nutrients such as carotenoids, vitamin C and cucurbitacin E.

Watermelon not only helps improve your digestion, it’s also good for your skin and hair, which makes it an ideal hydrating fruit for the hot humid weather in July and August.

WHAT'S IN THIS WATERMELON AND GRILLED HALLOUMI SALAD?

There are just a few ingredients in this salad, making it come together in minutes!

• Watermelon – Pick up a ripe seedless watermelon, that makes it easier to avoid having to pick out the seeds when tossing the salad. 
• Arugula – If you are not a fan of arugula you can substitute kale, spinach or use a mix of the power greens
• Halloumi Cheese – Of course you can always substitute with feta but, don’t grill feta!
• Green onion or thinly sliced red onion - I prefer the bright hue and full-bodied flavor of red onions.
• Avocado (optional)
• Pickled Fennel (optional) - Check out this recipe to make your own PIckled Fennel
• Fresh Mint Dressing made with pear-infused vinegar, honey, lemon juice, mint, vanilla and olive oil.  Find the measurements in the recipe card and helpful tips for making mint vinaigrette below in the Tips & Tricks section.

HOW TO COOK AND USE HALLOUMI CHEESE?

Grill it or pan-fry - you'll love cooking halloumi at home.

When frying or grilling halloumi cheese, make sure the slices are not too thin and do not cook too many at the same time, as the moisture from the cheese is released into the pan initially. Frying in smaller batches results in quickly crisping the outside of the halloumi leaving the slightly melty soft inside.  If you crowd your pan they will need to cook longer to crisp up and the middle texture will be warm but tough.

Enjoy it on its own, in a salad with roasted vegetables or as a vegetarian burger. 

HOW TO FRY HALLOUMI

Cut the halloumi lengthwise into ½ inch slices.  You should have about 6 pieces from a 9 oz package.

Heat olive oil in a non-stick or a cast iron skillet and over medium heat.  Once the oil is hot – it sizzles when you dip the end of a piece of halloumi in it – you can begin frying the cheese. Careful.  Olive oil has a relatively low smoking point of about 320 degrees.  Keep an eye on the heat.

Carefully, add halloumi slices to the skillet and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2mins.

Continue flipping until all edges are golden brown and crunchy.

HOW TO GRILL HALLOUMI

Preheat your BBQ or grill.

Cut the halloumi into ½ inch slices, drizzle with olive oil.  Using your hands work the oil into both sides of the cheese slice .

Then cook for 5 minutes, turning regularly, until golden brown on all sides.

CAN YOU EAT HALLOUMI RAW?

Although many people eat halloumi pan-seared or grilled, you can enjoy halloumi cheese fresh or uncooked. 

HOW TO STORE HALLOUMI

An open package of halloumi (uncooked) can be stored in in an airtight container or sandwich bag for up to 3 days.

If you need to keep it around longer, make a simple salt brine by combining 2 cups of water with 2 teaspoons of salt.  Mix until the salt dissolves, then pour over uncooked halloumi in an airtight container and store in the fridge for up to 2 weeks.

I understand you can also freeze halloumi. Simply cut your halloumi into slices, wrap tightly and freeze to use later.  Let me know if you try this method!

CAN YOU REHEAT HALLOUMI?

While you can reheat cooked halloumi, halloumi (either fried or grilled) is best when it's served immediately.  It tends to become rubbery when cooled after cooking.

HOW TO MAKE FRESH MINT DRESSING

This fresh mint dressing compliments the watermelon and balances the briny flavor of Halloumi.  The dressing is bright in color and flavor, tangy from the pear vinegar and balanced with a touch of vanilla and honey.

Making mint dressing is easy, but it can be a challenge to get the perfect emulsion: that’s when the oil and vinegar combine into a creamy texture instead of separating.

Over the years, I’ve found a few tips for making a perfect emulsion:

• Use a medium-sized bowlto allow for enough movement of the whisk. Trust me on this one, I’ve done it in small bowls or jars and it’s almost impossible to get the oil and vinegar to meld and not separate.
• Whisk the ingredients by hand or use a hand blender. Start with the vinegar, mint, honey and vanilla.
• Add the olive oil slowly and gradually:I typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.  If using a hand blender, you can add slowly a steady stream of oil.
• Add Salt and Pepper. Taste and adjust seasoning.  If you like it sweeter add more honey, if you want more of a vanilla hit, add about ¼ teaspoon at a time.FR

DID YOU MAKE THIS RECIPE?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram.   with the hashtag #ourtable42

DO YOU HAVE A FAVORITE HALLOUMI CHEESE RECIPE?

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