Grilled Watermelon and Halloumi Salad with Mint-Pomegranate Dressing
Are you looking for a refreshing salad that celebrates the vibrant flavors of summer? This Grilled Halloumi and Watermelon Salad is just what you need. The combination of juicy watermelon and salty halloumi creates a delightful contrast that will leave your taste buds dancing. With a zesty mint-pomegranate dressing, this dish is a perfect light lunch or an impressive side dish for gatherings. It's easy to prepare and showcases the natural sweetness of watermelon alongside the unique texture of grilled halloumi. Whether you're hosting a summer barbecue or simply enjoying a sunny day, this salad will definitely be a crowd-pleaser.
Ingredients
- 4 slices of halloumi cheese
- 2 cups of watermelon, diced
- 1 cup of arugula or mixed greens
- 1/4 cup of fresh mint leaves, chopped
- 2 tablespoons of pomegranate seeds
- 2 tablespoons of olive oil
- 2 tablespoons of pomegranate molasses
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the olive oil, pomegranate molasses, chopped mint, salt, and pepper until well combined.
- Grill the Halloumi: Preheat a grill or grill pan over medium heat. Grill the halloumi slices for about 2-3 minutes on each side until golden brown and slightly charred.
- Assemble the Salad: In a large bowl, combine the diced watermelon and arugula. Gently toss in the pomegranate seeds.
- Add the Halloumi: Slice the grilled halloumi and place it on top of the salad mixture.
- Dress the Salad: Drizzle the mint-pomegranate dressing over the salad and toss gently to combine.
- Serve: Enjoy the salad immediately as a light lunch or side dish.
Cook’s tips
- Make sure your grill or grill pan is well preheated before adding the halloumi to get nice char marks without sticking.
- Pat the halloumi dry with a paper towel before grilling to help it brown evenly.
- For best flavor, let the dressed salad sit for 5 minutes before serving so the watermelon absorbs some of the dressing.
- Use a ripe, sweet watermelon for the best contrast with the salty cheese.
- If you don't have pomegranate molasses, you can substitute with a mix of balsamic vinegar and honey.
Substitutions
- Use feta cheese instead of halloumi for a crumbly texture.
- Replace pomegranate seeds with dried cranberries or chopped cherries.
- Swap arugula for baby spinach or watercress.
- Use lemon juice mixed with honey in place of pomegranate molasses.
- Add a handful of toasted pistachios or walnuts for extra crunch.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the watermelon may release some liquid, so it's best to drain before serving again. This salad is best enjoyed fresh; reheating is not recommended.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare the dressing and grill the halloumi in advance, but assemble the salad just before serving to keep the watermelon crisp and the greens fresh.
What if I can't find pomegranate molasses?
You can make a quick substitute by simmering 1/2 cup pomegranate juice with 2 tablespoons of sugar and 1 teaspoon of lemon juice until syrupy, or use a mixture of balsamic vinegar and honey.
Is this salad suitable for vegetarians?
Yes, halloumi is a vegetarian cheese, so this salad is perfect for vegetarians. Just ensure the pomegranate molasses is vegan-friendly if needed.
Can I use a different type of melon?
Absolutely, cantaloupe or honeydew can be used instead of watermelon, though the flavor profile will change slightly.
