Ingredients
Cheese and Oil
- 2 to 3 Tbsp. avocado oil (or extra-virgin olive oil), divided
- 8 to 9 oz. halloumi cheese, cut into ¼-inch-thick slices and patted dry
- Kosher salt, to taste
Fruit and Dressing
- 2 lbs. seedless watermelon (without rinds), sliced into 1-inch-thick slices
- 2 Tbsp. fresh lime juice (plus lime zest for garnish)
- 1 Tbsp. honey
Herbs and Spices
- 1/4 cup chopped fresh mint leaves
- 1 small jalapeño, thinly sliced (optional, seeds and ribs removed for less heat)
- A few pinches ground sumac (optional)
Instructions
- Grill halloumi: Heat 1 Tbsp. of avocado or olive oil in a large skillet, grill pan, or outdoor grill over medium-high heat. Once hot, arrange the halloumi slices in the pan and cook for about 2 minutes per side until grill marks appear and the cheese is golden. Transfer cooked halloumi to a plate and lightly season with kosher salt. Slice the halloumi diagonally into triangular wedges for serving.
- Grill watermelon (optional): Keep the grill or grill pan on medium-high heat. Lightly brush the grates or pan with approximately 1 Tbsp. oil to prevent sticking. Place watermelon slices or wedges directly onto the grill and cook for 2 to 3 minutes per side until grill marks develop, avoiding overcooking to prevent mushiness. Remove grilled watermelon to a platter or cutting board and slice into smaller triangles to match the halloumi size.
- Prepare dressing: In a small jar or bowl, combine 2 Tbsp. fresh lime juice, 1 Tbsp. honey, and the remaining 1 Tbsp. oil. Add a pinch of kosher salt and mix thoroughly to blend the flavors into a smooth honey-lime dressing.
- Assemble salad: On a serving platter, arrange the grilled watermelon and halloumi slices. Drizzle the honey-lime dressing evenly over the top. Garnish with thinly sliced jalapeño, chopped fresh mint leaves, a sprinkle of ground sumac if using, and lime zest. Serve immediately to enjoy the freshness and contrast of flavors.
Notes
- Grilling the watermelon is optional; the salad is just as delicious with fresh raw watermelon.
- Adjust jalapeño heat by removing seeds and ribs if desired.
- Ground sumac adds a tangy depth but can be omitted if unavailable.
- Use avocado oil or extra-virgin olive oil as preferred for a mild flavor and good grilling performance.
- Serve this salad immediately after assembling to maintain texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
