Description
A Mediterranean-inspired salad featuring golden grilled halloumi cheese atop a bed of crisp vegetables, sweet watermelon, and fresh herbs, drizzled with a zesty lemon-honey dressing. This savory-sweet salad is quick to prepare and packed with contrasting textures and flavors.
Ingredients
Scale
- 8 oz halloumi cheese, sliced 1/2-inch thick
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 cup watermelon, cubed
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup Kalamata olives
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 2 tbsp extra virgin olive oil (for grilling)
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey (or maple syrup for vegan)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional additions:
- Toasted pine nuts
- Cherry tomatoes
- Grilled peaches
Instructions
- Heat grill pan or skillet over medium-high. Brush halloumi slices with olive oil.
- Grill halloumi 2-3 minutes per side until golden grill marks appear. Set aside.
- Whisk all dressing ingredients in a small bowl.
- Arrange mixed greens on a platter. Top with watermelon, cucumber, red onion, avocado, and olives.
- Scatter fresh herbs over the salad.
- Place warm halloumi slices on top.
- Drizzle with dressing just before serving.
Notes
- For less saltiness, soak halloumi in water 10 minutes before grilling
- Add grilled halloumi last to maintain its crisp texture
- Swap watermelon with ripe peaches in summer
- Dress salad lightly to avoid wilting greens
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling/Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 recipe (main dish)
- Calories: 520
- Sugar: 10g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg