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Watermelon & Halloumi Salad with Grilled Sourdough

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  • Author: Molly
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Watermelon & Halloumi Salad with Grilled Sourdough epitomizes summer in every bite! Juicy, sweet watermelon and crispy, slightly chewy halloumi cheese are a match made in heaven. Grilled sourdough and lots of other fresh, crunchy ingredients makes this complete! This is a very special salad.

Ingredients

Scale

For the Dressing:

  • 3 tablespoons sherry vinegar (balsamic works great too)
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ⅓ cup olive or avocado oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Halloumi:

  • 1 8-oz block of halloumi cheese, sliced into ½-inch thick pieces
  • 1 tablespoon avocado oil
  • For the Grilled Sourdough:
  • 4 slices of sourdough bread, roughly ¾-inch thick
  • Olive oil, for drizzling
  • Flaky sea salt

For the Salad:

  • 6 cups baby arugula (or whatever green you prefer)
  • 2 cups cubed watermelon
  • 1 cup thinly sliced English cucumber
  • ½ cup toasted pine nuts
  • The crispy halloumi
  • The dressing
  • The grilled sourdough bread

Instructions

For the Dressing:

In a bowl, whisk together all the ingredients until smooth and well combined.

For the Halloumi:

  1. Pat the sliced cheese dry on both sides with paper towels. The less moisture on the surface, the better it will crisp up.
  2. Heat a large nonstick skillet over medium heat and add the oil.
  3. Once hot, add the cheese (in batches, if needed) and cook until crispy and golden on both sides, roughly 2-3 minutes per side. Try not to disturb the cheese while it is crisping.
  4. Place crisped cheese on a plate lined with paper towels.

For the Sourdough:

  1. Preheat the grill or a grill pan to medium-high heat.
  2. Drizzle the bread on both sides with the oil and sprinkle with sea salt.
  3. Grill the bread on both sides, roughly 1-2 minutes per side, until charred and toasty.
  4. Sprinkle the bread with flaky sea salt while it’s still hot.
  5. Allow to cool some and then tear the sourdough into large croutons or halves for serving.

For the Salad:

  1. After the cheese and bread have both been prepared, assemble the salad by mixing the arugula, watermelon, cucumber, pine nuts, and crispy halloumi in a large bowl.
  2. Drizzle over some of the dressing and gently toss to combine. Add as much dressing as you prefer.
  3. Season the salad with a little more salt and pepper, as needed.
  4. Serve immediately with the grilled sourdough croutons.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: salads

Find it online: https://yestoyolks.com/2014/07/17/watermelon-halloumi-salad-with-grilled-sourdough/