Grilled Haloumi and Watermelon Salad: A Symphony of Summer Flavors

The first time I tasted this salad, I was skeptical. My Greek yiayia (grandmother), known for her staunch traditionalism, presented it at a summer barbecue with a mischievous glint in her eye. Watermelon? With cheese? But one bite of the salty, grilled haloumi against the sweet, juicy watermelon, all drizzled with a bright, tangy dressing, and I was hooked. It was a revelation – a perfectly balanced explosion of flavors that screamed summer in every mouthful. Now, it’s a staple at all my summer gatherings, a testament to the unexpected magic that happens when seemingly disparate ingredients come together in perfect harmony.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Total Time: 19 minutes
• Servings: 10
• Dietary Type: Gluten-Free

Ingredients

• 2 limes
• 1 garlic clove, crushed through a garlic press
• 1 red jalapeno chile or 1 green jalapeno, minced
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon sugar
• 6 tablespoons extra virgin olive oil
• 2 tablespoons capers
• 4 lbs seedless watermelon, quartered lengthwise and cut into thin slices (mix yellow and red if possible)
• 8 7⁄8 ounces halloumi cheese
• 1⁄2 cup fresh mixed sprouts (arugula sprouts or radish sprouts)

Equipment Needed

• Grill
• Garlic press
• Whisk
• Large platter
• Knife
• Cutting board

Instructions

1. Prepare your grill for medium-high heat and brush the grates with oil to prevent sticking.
2. To make the dressing, first grate the zest from 1 lime into a mixing bowl. Then, add the juice from both limes, the crushed garlic, minced jalapeno, salt, and sugar.
3. Whisk the ingredients together until the sugar is completely dissolved. This step is crucial to ensure the dressing is smooth and well-balanced.
4. Gradually whisk in 1/4 cup of extra virgin olive oil to emulsify the dressing, creating a slightly thickened and creamy consistency.
5. Finally, stir in the capers. Their briny flavor adds a wonderful complexity to the dressing.
6. Arrange the watermelon slices on a large platter in an attractive pattern. Consider alternating between yellow and red watermelon for a visually appealing presentation.
7. Halve the halloumi cheese diagonally. Then, place each half cut-side down and cut into 3 thin slices. This will give you about 6 slices from each half.
8. Brush the halloumi slices with the remaining olive oil on both sides. This will help them develop beautiful grill marks and prevent them from sticking.
9. Grill the halloumi cheese until it is golden brown and grill-marked, approximately 2 minutes per side. Keep a close watch, as halloumi can quickly go from perfectly grilled to burnt.
10. Halve the grilled cheese slices and scatter them among the watermelon on the platter.
11. Spoon the prepared dressing generously over the watermelon and halloumi.
12. Top the salad with the fresh mixed sprouts for a peppery and refreshing finish.

Expert Tips & Tricks

• Choosing the Right Watermelon: Look for a watermelon that feels heavy for its size and has a dull rather than shiny rind. A yellow spot (where the watermelon rested on the ground) indicates that it ripened on the vine.
• Grilling Halloumi Perfection: Make sure your grill is hot enough to create nice grill marks, but not so hot that it burns the cheese instantly. Patting the halloumi dry before brushing it with oil can also help it brown better.
• Make-Ahead Magic: The dressing can be made a day ahead and stored in the refrigerator. Just whisk it again before using. You can also slice the watermelon in advance, but keep it covered in the refrigerator to prevent it from drying out. Assemble the salad just before serving to prevent the watermelon from becoming soggy.
• Spice it Up: For an extra kick, add a pinch of red pepper flakes to the dressing.

Serving & Storage Suggestions

Serve the Grilled Haloumi and Watermelon Salad immediately after assembling for the best flavor and texture. The combination of warm halloumi and chilled watermelon is particularly delightful.

If you have any leftovers, store them in an airtight container in the refrigerator. The salad is best consumed within 1-2 days, as the watermelon can become watery over time. The grilled halloumi will lose some of its crispness, but it will still taste delicious.

I don’t recommend freezing this salad. The texture of the watermelon and halloumi will change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	133.3 kcal	N/A
Calories from Fat	75 kcal	57%
Total Fat	8.4 g	12%
Saturated Fat	1.2 g	5%
Cholesterol	0 mg	0%
Sodium	97.2 mg	4%
Total Carbohydrate	15.8 g	5%
Dietary Fiber	1.3 g	5%
Sugars	11.9 g	47%
Protein	1.4 g	2%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Vegan Option: While halloumi is traditionally made from sheep’s milk, there are some vegan halloumi alternatives available. Look for brands that use a combination of coconut oil and other plant-based ingredients to mimic the salty, squeaky texture of halloumi.
• Herby Twist: Instead of sprouts, try using fresh mint or basil leaves for a different herbal note.
• Citrus Zest: Experiment with adding the zest of an orange or grapefruit to the dressing for a unique citrus flavor.
• Different Cheeses: If you can’t find halloumi, feta cheese can be a reasonable substitute, although it will not grill the same way. Just crumble it over the salad instead of grilling.
• Seasonal Fruit: During the off-season for watermelon, try substituting with cantaloupe or honeydew melon.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: While the dressing can be made ahead of time, it’s best to assemble the salad just before serving to prevent the watermelon from becoming soggy.

Q: Can I grill the halloumi indoors?
A: Yes, you can grill the halloumi in a grill pan on your stovetop if you don’t have access to an outdoor grill.

Q: What if I don’t like jalapenos?
A: Feel free to omit the jalapeno or use a milder chili pepper for a less spicy version.

Q: Can I use a different type of vinegar in the dressing?
A: While lime juice is traditional, you could experiment with a white balsamic vinegar for a slightly sweeter and more complex flavor.

Q: Where can I find halloumi cheese?
A: Halloumi cheese is often found in the specialty cheese section of most well-stocked grocery stores or Mediterranean markets.

Final Thoughts

This Grilled Haloumi and Watermelon Salad is more than just a recipe; it’s an experience. It’s a celebration of summer, a playful dance of flavors, and a testament to the fact that sometimes, the most unexpected combinations create the most unforgettable dishes. I urge you to try this recipe and share it with your loved ones. Don’t be afraid to experiment with variations and make it your own. And please, let me know what you think! What are some of your favorite summer salad combinations? Perhaps a glass of crisp, chilled rosé would be the perfect complement to this vibrant salad. Enjoy!