It's still all about Greece here on WGC and today that's coming in the form of a Melon Halloumi Salad!
Have you guys tried Halloumi yet?!? Remember I made those Fried Halloumi tacos a few months back? If you haven't tried them yet, you're not doing it right. Halloumi is an unripened brined cheese that has a super high melting point which means it can be PAN FRIED, which gives it this crazy amazing texture and flavor and you won't be disappointed! Halloumi was all over Greece when we were there last month, and I've been on a kick ever since getting home!
And THIS Melon Halloumi Salad is about to be your new summer salad of choice. It's the perfect time of year to snag a few different kinds of melon from your market. (FYI it's peak melon season which means they are RIPE for the picking.)
Add to that some Halloumi cheese that you fry up for a hot second and then douse it in a basil mint vinaigrette and it's literally so summery I can't even handle it. Trust me, you're going to want this on rotation for the rest of summer until melon season is over 🙂
Melon Halloumi Salad
Ingredients
For the Mint Basil Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
- ½ cup tightly packed mint leaves stems removed
- 1 clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
For the Salad
- 1 cantaloupe scooped into balls or cut into squares
- 1 honeydew scooped into balls or cut into squares
- 1 seedless watermelon scooped into balls or cut into squares
- 1 8- ounce package halloumi cheese cut into squares
- 2 teaspoons olive oil for frying
- Maldon sea salt
- Freshly cracked black pepper
Instructions
For the Mint Basil Vinaigrette
- Combine all the ingredients in a high powered blender and blend for 2 minutes until smooth. Adjust salt and pepper and set aside.
For the Salad
- Arrange the various melon on a large serving board.
- Drain the halloumi and cut it into cubes. Pat the cubes dry with paper towels.
- Heat the olive oil in a cast iron skillet over medium heat. Add the halloumi and cook for a few minutes without stirring, until the bottoms are well-browned. Turn the halloumi cubes with a pair of tongs, and brown them on the other sides.
- Transfer the seared cheese on top of the melon. Drizzle with the vinaigrette. Serve immediately.
I’m trying to make this ahead of time for a picnic. My research says halloumi is best when served freshly seared. If my options are to either serve the halloumi room temp or substitute for a different cheese (thinking feta), which would you recommend?
I absolutely love halloumi, especially paired with Summer fruits!
where can you find halloumi cheese, whole foods?
😉
yes!!
Just to let you know that Halloumi,is not from main land Greece, but from the Island of CYPRUS, and has been produced here, for millennia, itraditionally using Goats or Ewes (sheeps) milk . It is an incredibly versatile cheese, eaten sliced as is , fried -grated in sauces,,.. When freshly made it is Not squeaky, but smooth and velvety melt in the mouth, with its unique aroma and flavour..with added fresh mint leaves.. The herds, forage on the aromatic wild herbs, thyme,,grasses, fresh shoots, and whatever is found in this indigenous Mediterranean countryside , where artisan cheese makers would do their magic.
Also after the Halloumi is made, Cypriot Anari (similar to ricotta) is produced from the whey and leftover milk solids... either salted, and eaten fresh (also incredible with red melon); or dried into a smooth creamy hard cheese, fabulous for grating on pasta, ,
or eaten without salt, also used generally in desserts, or with Cypriot rose water distilled in may, from wild pink roses in the mountains.
Traditionally unsweetened Anari is slices into rounds and liberally coated with Cypriot Carob Syrup, or with walnuts and honey, both of which Cyprus is famous for .. hope that was useful ..
N.B.. many countries may love Halloumi,but I must stress that it is a Cypriot cheese,an soon will have its origin of provenance certificate from the European Union patent ... just like Parmesan Cheddar. Pecorino to name a few..
we are proud of our heritage...
Thanks for this Mairi!! I knew it wasn't a Greek cheese, but it was all over Greece when we were there so I'm thankful it inspired a few new recipes for my site! xo
Watermelon and Halloumi, are an everyday eating tradition, here, and go hand in hand ,either as part of a fresh healthy breakfast, grilled fried or fresh ,(washed slightly from its brine ,)and sliced ,
And in evenings , again eaten with melon, especially when hot...thanks for your refreshing recipe, It's great ..
I also have your lovely recipe for mac and cheese, which I love by the way,try it with a little cubed and grated halloumi mixed with some other cheese next time, , as a topping it goes crunchy and aromatic, as a filling , it keeps it texture.... does not melt ... unique!
I confess, I have never before tried halloumi. We love all sorts of melon and this sounds like a dream combination. I guess I am off to the market for cheese!!
Lovely recipe but I added more white distilled vinegar as well as the red wine to make the vinaigrette more punchy. We love vinegar in our house.