Grilled Halloumi and Watermelon Salad
A summer salad classic from the first Eat Happy cookbook, plus a grilling round-up for July 4th feels.
It’s full on hot grill summer.
The holiday is upon us, and it’s a good one to take low carb matters into your own hands.
I got you.
BUT FIRST A WORD FROM OUR SPONSOR (it me).
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OK, back to summer grilling stuff…
I mean, I have four different burger recipes on this Substack newsletter alone, in addition to the ones in my cookbooks. Plus the bajillions at the round-up and in the books. Get busy making that menu! Options, baby, it’s all about options.
As y’all know, I’ve been remaking and photographing some of the recipes in the original Eat Happy that never got a photo. Once I take the photo, I can’t help but tweak on the recipe as well.
This recipe for Grilled Halloumi and Watermelon Salad is one of those rare occasion types of recipes as it requires summer time and Halloumi cheese to occur all at once. You are welcome to fancy up this recipe by sprinkling on roasted pistachios (shelled, duh) or even some Tajin, but I love the simplicity of the summer flavors and simple but fresh ingredients.
I often just pan fry the cheese, and speaking of, you can use “Grilling” cheese, “Bread” cheese, or Queso Panelo. It just has to have that firm texture that stands up to grilling or pan frying, along with the **squeak** texture when you eat it. IYKYK.
As always, here’s the downloadable, printable PDF version of this recipe.
Enjoy, and Happy 4th!
GRILLED OR PAN FRIED HALLOUMI AND WATERMELON SALAD
(Serves 4-6)
7 ounces Halloumi cheese, cut into 1/2” thick 1x2” slices (or you can use bread cheese, grilling cheese, or queso panelo)
1 small watermelon, insides sliced into 1-2” pieces
Olive oil and balsamic vinegar for drizzling
Salt and pepper
1/4 cup thinly sliced fresh basil
Heat the grill to 500 degrees and grill the Halloumi cheese, about 2 minutes per side. Alternatively, if using the stovetop, heat a nonstick sauté pan to medium high heat and fry the cheese for 3-4 minutes per side. Let the cheese cool while prepping the watermelon pieces.
On a large platter, arrange the watermelon pieces and Halloumi. Generously drizzle olive oil and balsamic vinegar over the top. Season lightly with salt and pepper (Halloumi is salty, so you don’t need to overdo the salt). Spread the chopped basil over the salad and serve immediately.
*Recipe originally published in Eat Happy cookbook.