Grilled Watermelon & Halloumi Salad

Meatless Monday has a nice ring to it, but meatless Fridays make a lot more sense to us — use up all your perishable proteins early on in the week and then eat vegetarian to finish up the produce you have left. Halloumi is a semi-hard cheese that stands up to heat without melting, making it the perfect meatless protein to make on the grill. Make the vinaigrette on Sunday, and prep the salad the day of.
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Grilled Watermelon & Halloumi Salad recipe

Grilled Watermelon & Halloumi Salad

Gourd Guard

Containing some of the highest levels of lycopene in fresh produce, a single serving of watermelon has 20 milligrams of the antioxidant. Lycopene is important for a host of reasons, but you might find it especially useful in the summer as it can help protect your skin against damaging UV rays.

See Also Prep Once, Grill All Week

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

VINAIGRETTE

  • 2 tbsp white wine vinegar 
  • 1 tsp raw honey
  • ½ tsp ancho chile powder
  • ¼ cup extra-virgin olive oil
  • ¼ tsp ground black pepper
  • ⅛ tsp sea salt

SALAD

  • 8 oz halloumi, cut into ½-inch slabs 8 wedges seedless watermelon (½ inch thick) 
  • 8 wedges seedless watermelon (½ inch thick)
  • 1 tbsp extra-virgin olive oil 
  • ⅛ tsp sea salt 
  • ⅛ tsp ground black pepper
  • 5 oz baby lettuces, torn (about 5 cups)
  • 1 lb heirloom cherry tomatoes, halved
  • ½ English cucumber (6 oz), halved lengthwise, sliced (1¼ cups)
  • 2 tbsp chopped fresh mint

Preparation

Prep Ahead

1. Make vinaigrette: Whisk together vinegar, honey and chile powder. Slowly whisk in oil. Season with pepper and salt. Cover and refrigerate for 5 to 7 days.

The Day Of

2. Preheat grill to medium-high; grease grill. Remove dressing from fridge. Pat halloumi dry. Grill until grill marks show, 3 to 5 minutes per side. Pat watermelon dry. Brush with oil, sprinkle with salt and pepper. Grill until grill marks show, 2 to 3 minutes per side. Cut halloumi into ½-inch cubes.

3. Whisk dressing to re-emulsify. In a bowl, combine lettuce, tomatoes and cucumber; toss with 3 tbsp dressing. Divide among plates, top with halloumi, watermelon and mint. Serve additional dressing on the side.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 438
  • Carbohydrate Content: 30 g
  • Fat Content: 31 g
  • Fiber Content: 4 g
  • Protein Content: 17 g
  • Saturated Fat Content: 12 g
  • Sugar Content: 25 g
  • Monounsaturated Fat Content: 17 g
  • Polyunsaturated Fat Content: 2 g