Arugula & Cantaloupe Salad with Grilled Halloumi

The “meat” of this summery salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk. Because it’s semi-hard with a high melting point, it’s great for grilling. If you’d rather cook it indoors, use a well-seasoned cast iron pan to get the best sear.

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Prep Time
25 min
Cook Time
5 min
30 min



  • 6 tbsp extra-virgin olive oil
  • 1 small shallot, finely chopped
  • 1 1/2 tbsp fresh lime juice
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
  • 1 1/2 tsp pure maple syrup
  • 3/4 tsp sea salt
  • ground black pepper, to taste


  • 10 oz arugula
  • 1/2 cantaloupe, cut into wedges or bite-size cubes
  • 1 cup blackberries, optional
  • 1/4 cup fresh mint, torn into bite-size pieces
  • 8 oz halloumi cheese, cut into ¼-inch-thick strips


1. Preheat a grill to medium-high and lightly grease grate. (Alternatively, you can use a cast-iron or nonstick skillet; no need to grease the skillet.)

2. Prepare dressing: In a small bowl, whisk all ingredients together (or shake vigorously in a Mason jar).

3. In a large bowl or platter toss arugula with a light coating of dressing. Top with cantaloupe, blackberries (if using) and mint.

4. Add halloumi to grill and cook until heated and grill marked on bottom, about 4 minutes. Flip and grill other side, about 1 minute.

5. Add halloumi to salad and drizzle with remaining dressing.

Nutrition Information

  • Serving Size 1/6 of salad
  • Calories 285
  • Carbohydrate Content 9 g
  • Cholesterol Content 24 mg
  • Fat Content 23 g
  • Fiber Content 2 g
  • Protein Content 11 g
  • Saturated Fat Content 8 g
  • Sodium Content 730 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 2 g