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Grilled Watermelon & Halloumi SaladGrilled Watermelon & Halloumi Salad
Grilled Watermelon & Halloumi Salad
Grilled Watermelon & Halloumi Salad
This salad feels like a celebration of summer. The toasty halloumi tastes wonderful tossed with chunks of watermelon, spicy arugula, toasted pistachios and a sweet, punchy vinaigrette.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Watermelon and Halloumi Salad
Grilled Watermelon & Halloumi Salad
Prep Time35 Minutes
Servings4
0
Ingredients
1 small seedless watermelon
8 ounces halloumi cheese, cut into ½-inch slices
¼ cup plus 3 tablespoons lime juice, divided
¼ cup plus 2 tablespoons olive oil, divided
2 tablespoons fresh ginger, divided and finely chopped
1 teaspoon kosher salt, divided
2 medium shallots, thinly sliced
1 teaspoon honey
4 cups arugula
¼ cup roasted, salted pistachios, chopped
Directions
  1. Heat grill to high.
  2. Cut top and bottom from watermelon. Slice remaining watermelon into 1-inch-thick vertical slabs, leaving outer peel and rind intact.
  3. Place the watermelon slabs and halloumi slices on a rimmed baking sheet. Set aside.
  4. In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and ½ teaspoon of the salt.
  5. Pour mixture over watermelon and cheese, turning each piece to coat evenly in the marinade. Chill, uncovered, for 30 minutes.
  6. Meanwhile, in the same small bowl, stir together shallots, honey, and remaining ¼ cup lime juice, ¼ cup olive oil, 1 tablespoon ginger and ½ teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
  7. Place the watermelon on an oiled grill grate and grill, uncovered, turning once, until grill marks appear and watermelon is slightly tender, 2 to 3 minutes per side. Transfer watermelon to a cutting board.
  8. Place the halloumi on the grate and grill, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove from grill and cool on wire rack, about 5 minutes.
  9. Arrange the arugula on a large platter. Cut 2 watermelon slabs into wedges (leaving rind intact) and slice halloumi into cubes. Arrange watermelon wedges and halloumi over arugula, and spoon ¼ cup of the vinaigrette over top.
  10. Sprinkle the salad with chopped pistachios and serve it with the remaining watermelon wedges and vinaigrette. 
35 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 small seedless watermelon
Personal Sized Seedless Watermelon
Personal Sized Seedless Watermelon, 1 Each
$6.99
8 ounces halloumi cheese, cut into ½-inch slices
Atalanta Halloumi Cheese
Atalanta Halloumi Cheese, 8.8 Ounce
$13.99$1.59/oz
¼ cup plus 3 tablespoons lime juice, divided
Ingrilli Organic Lime Juice Squeeze
Ingrilli Organic Lime Juice Squeeze, 7 Ounce
$2.79$0.40/oz
¼ cup plus 2 tablespoons olive oil, divided
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons fresh ginger, divided and finely chopped
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
1 teaspoon kosher salt, divided
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
2 medium shallots, thinly sliced
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
1 teaspoon honey
L&B Pure Honey
L&B Pure Honey, 16 Ounce
Deal
$6.49 was $7.49$0.41/oz
4 cups arugula
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
¼ cup roasted, salted pistachios, chopped
Wonderful Pistachios No Shells Roasted & Salted
Wonderful Pistachios No Shells Roasted & Salted, 12 Ounce
$16.99$1.42/oz

Directions

  1. Heat grill to high.
  2. Cut top and bottom from watermelon. Slice remaining watermelon into 1-inch-thick vertical slabs, leaving outer peel and rind intact.
  3. Place the watermelon slabs and halloumi slices on a rimmed baking sheet. Set aside.
  4. In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and ½ teaspoon of the salt.
  5. Pour mixture over watermelon and cheese, turning each piece to coat evenly in the marinade. Chill, uncovered, for 30 minutes.
  6. Meanwhile, in the same small bowl, stir together shallots, honey, and remaining ¼ cup lime juice, ¼ cup olive oil, 1 tablespoon ginger and ½ teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
  7. Place the watermelon on an oiled grill grate and grill, uncovered, turning once, until grill marks appear and watermelon is slightly tender, 2 to 3 minutes per side. Transfer watermelon to a cutting board.
  8. Place the halloumi on the grate and grill, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove from grill and cool on wire rack, about 5 minutes.
  9. Arrange the arugula on a large platter. Cut 2 watermelon slabs into wedges (leaving rind intact) and slice halloumi into cubes. Arrange watermelon wedges and halloumi over arugula, and spoon ¼ cup of the vinaigrette over top.
  10. Sprinkle the salad with chopped pistachios and serve it with the remaining watermelon wedges and vinaigrette.