Melon Halloumi Salad
This Melon Halloumi Salad is about to be your new summer salad of choice.
Servings: 6 people
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.
Notes
Can't find halloumi? Sometimes stores sell it under the name "bread cheese."
Nutrition (estimated)
Calories: 636kcal | Carbohydrates: 86g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 977mg | Potassium: 1537mg | Fiber: 6g | Sugar: 72g | Vitamin A: 8117IU | Vitamin C: 112mg | Calcium: 526mg | Iron: 3mg