Watermelon is a beloved treat in Summer. It’s also the perfect participant for 4th of July celebrations. But it doesn’t have to be just the fruit side dish. It can also be part of a color-themed salad!
This salad really makes use of the grill. Watermelon develops additional character and depth when it is grilled, adding a hint of smokiness to its sweet and juicy flavor. Halloumi is the other key player in this salad that is also grilled. Grilling gives the cheese a crispy, creamy savoriness that mellows out its saltiness. Together, the melty halloumi and smoky chunks of watermelon are added to spicy arugula then topped with toasted pistachios and a sweet and punchy vinaigrette
It’s definitely a show-stopper of a salad! It can be prepped ahead of time, but it is best to toss the melon and cheese on the grill and put it all together just before serving. That way, the watermelon and cheese are still warm from the grill.
Grilled Watermelon & Halloumi Salad with Ginger-Lime Vinaigrette
Grilled Watermelon & Halloumi Salad with Ginger-Lime Vinaigrette (adapted from realsimple.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Chill Time: 30 minutes, Grill Time: 10 minutes, Makes: 4-6 servings
Ingredients:
1 small seedless watermelon
8 ounces halloumi cheese
7 tablespoons fresh lime juice, divided
6 tablespoons olive oil, divided
2 tablespoons fresh ginger, finely chopped, divided
1 teaspoon kosher salt, divided
2 medium shallots, thinly sliced
1 teaspoon honey
4 cups arugula
1/4 cup roasted, salted pistachios, chopped
Directions:
Preheat the grill to high. Cut the top and bottom from the watermelon. Slice the watermelon into 1-inch-thick vertical slabs, leaving the rind intact. Slice the halloumi vertically into 1/2-inch slices. Place the watermelon slabs and halloumi slices on a rimmed baking sheet and set it aside.
In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and 1/2 teaspoon of the salt.
Make the marinade.
Pour the mixture over the watermelon and cheese, turning each piece over to coat them evenly in the marinade. Chill the melon and halloumi, uncovered, for 30 minutes.
Add the marinade to the watermelon & halloumi slices, then chill them.
In the same small bowl used for the marinade, stir together the shallots, honey, remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 tablespoon ginger and 1/2 teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
Put together the vinaigrette.
Place the watermelon on an oiled grate and grill it, uncovered, turning once, until grill marks appear and the watermelon is slightly tender, about 2 to 3 minutes per side. Transfer the watermelon to a cutting board.
Grill the watermelon on both sides until it is softened and has grill marks.
Place the halloumi on the grate and grill it, uncovered, turning once, until grill marks appear and cheese is slightly softened, about 1 minute per side. Remove the cheese from the grill and cool it on wire rack, about 5 minutes.
Grill the halloumi on both sides.
Just before serving, arrange the arugula on a large platter. Cut the watermelon and halloumi into 1-inch cubes. Arrange the watermelon and halloumi over the arugula, and spoon 1/4 cup of the vinaigrette over top of it.
Add the arugula to a platter and layer the watermelon, halloumi, and pistachios over top, then add the dressing.
Sprinkle the salad with chopped pistachios and serve it with the remaining vinaigrette.
Serve the salad with the additional vinaigrette.
This 4th of July celebration is going to be colorful as well as flavorful! ~Linda
Grilled Watermelon & Halloumi Salad with Ginger-Lime Vinaigrette (adapted from realsimple.com) Total Time Required: 1 hour, Prep Time: 20 minutes, Chill Time: 30 minutes, Grill Time: 10 minutes, Makes: 4-6 servings
Ingredients:
1 small seedless watermelon
8 ounces halloumi cheese
7 tablespoons fresh lime juice, divided
6 tablespoons olive oil, divided
2 tablespoons fresh ginger, finely chopped, divided
1 teaspoon kosher salt, divided
2 medium shallots, thinly sliced
1 teaspoon honey
4 cups arugula
1/4 cup roasted, salted pistachios, chopped
Directions:
Preheat the grill to high. Cut the top and bottom from the watermelon. Slice the watermelon into 1-inch-thick vertical slabs, leaving the rind intact. Slice the halloumi vertically into 1/2-inch slices. Place the watermelon slabs and halloumi slices on a rimmed baking sheet and set it aside.
In a small bowl, stir together 3 tablespoons of the lime juice, 2 tablespoons of the olive oil, 1 tablespoon of the chopped ginger and 1/2 teaspoon of the salt. Pour the mixture over the watermelon and cheese, turning each piece over to coat them evenly in the marinade. Chill the melon and halloumi, uncovered, for 30 minutes.
In the same small bowl used for the marinade, stir together the shallots, honey, remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 tablespoon ginger and 1/2 teaspoon salt until combined. Let the vinaigrette stand at room temperature until ready to use.
Place the watermelon on an oiled grate and grill it, uncovered, turning once, until grill marks appear and the watermelon is slightly tender, about 2 to 3 minutes per side. Transfer the watermelon to a cutting board.
Place the halloumi on the grate and grill it, uncovered, turning once, until grill marks appear and the cheese is slightly softened, about 1 minute per side. Remove it from the grill and cool it on wire rack, about 5 minutes.
Just before serving, arrange the arugula on a large platter. Cut the watermelon and halloumi into 1-inch cubes. Arrange the watermelon and halloumi over the arugula, and spoon 1/4 cup of the vinaigrette over top of it.
Sprinkle the salad with chopped pistachios and serve it with the remaining vinaigrette.