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:
- Pat the sliced cheese dry on both sides with paper towels. The less moisture on the surface, the better it will crisp up.
- Heat a large nonstick skillet over medium heat and add the oil.
- 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.
- Place crisped cheese on a plate lined with paper towels.
For the Sourdough:
- Preheat the grill or a grill pan to medium-high heat.
- Drizzle the bread on both sides with the oil and sprinkle with sea salt.
- Grill the bread on both sides, roughly 1-2 minutes per side, until charred and toasty.
- Sprinkle the bread with flaky sea salt while it’s still hot.
- Allow to cool some and then tear the sourdough into large croutons or halves for serving.
For the Salad:
- 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.
- Drizzle over some of the dressing and gently toss to combine. Add as much dressing as you prefer.
- Season the salad with a little more salt and pepper, as needed.
- Serve immediately with the grilled sourdough croutons.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: salads
Keywords: watermelon and halloumi salad, watermelon salad with halloumi, crispy halloumi cheese, crispy halloumi and watermelon salad