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Melon Halloumi Salad

Author: Gaby Dalkin

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
  • 1/2 teaspoons red pepper flakes
  • 1/2 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.