- Prep
- 15 min
- Cook
- 8 min
- Total time
- 23 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 400 kcal
Quick summary
“This salad celebrates contrasts by joining grilled and salty halloumi cheese slices to the sweet succulence of fresh watermelon cubes. Mint and arugula leaves bring aromatic notes.”
What you need to know
- Firm sealing of halloumi: grilling the 1 cm slices for 2 to 3 minutes on each side creates a crispy crust without melting.
- Pre-drying the cheese: removing the whey with paper towels prevents the halloumi from releasing water and cooking in the skillet.
- Mint citrus vinaigrette: emulsifying olive oil with lemon juice and honey connects the saltiness of the cheese to the fruit.
Ingredients
Main
- g Queijo Halloumi
- g (cubes without seeds) Watermelon
- g Arugula
- cup (roughly chopped) Fresh Mint Leaves
- tablespoons (for the vinaigrette) Extra Virgin Olive Oil
- tablespoons (for grilling) Extra Virgin Olive Oil
- tablespoons Fresh Lemon Juice
- teaspoon Honey (or Agave Syrup for vegans)
- Black Pepper
- Sal Marinho
Instructions
Principal
- Dry the halloumi slices well with paper towels. Cut it into slices approximately 1 cm thick. Prepare the watermelon by cutting it into uniform cubes and reserve in a container. Have all ingredients on hand to speed up the process.
- Prepare the vinaigrette in a small bowl. Combine the 3 tablespoons of olive oil, lime juice, honey (or agave), salt, and black pepper. Mix well with a fork until slightly emulsified. Taste and adjust the seasoning to your preference.
- Heat a non-stick skillet or grill over medium-high heat. Add the 2 tablespoons of olive oil for grilling. Grill the halloumi slices for 2-3 minutes on each side, until they are golden and have grill marks. Remove and set aside.
- In a large platter, distribute the arugula at the base. Add the watermelon cubes and chopped mint leaves over the arugula. Carefully distribute the slices of grilled halloumi while still warm over the salad for a temperature contrast.
- Drizzle the salad with the lemon and honey vinaigrette prepared earlier. Serve immediately to enjoy the texture of the halloumi and the freshness of the watermelon. A vibrant and tasty dish is ready to be enjoyed.
Chef's tips
- Remove all watermelon seeds and cut into regular 2 cm cubes to maintain uniform structure in the dish.
- Heat the non-stick skillet until very hot before placing the cheese slices to form a golden crust.
- Assemble the tray moments before serving to enjoy the contrast of the warm cheese with the cold watermelon.
Variations
- Toque picante: sprinkle thin slices of seedless chili pepper over the watermelon and halloumi cubes.
- Addition of seeds: finish the dish by sprinkling toasted pumpkin seeds or chopped pistachios for extra crunch.
- Balsamic reduction: substitute the lemon vinaigrette with a delicate drizzle of homemade balsamic reduction.
Substitutions
- Halloumi cheese: use firm coalho cheese in slices toasted on the griddle or feta cheese grilled quickly.
- Mint leaves: replace with coarsely chopped fresh mint or tender leaves of aromatic purple basil.
- Honey in the vinaigrette: use pure agave syrup or mild cane molasses keeping the same teaspoon measure.
How to store
Consume immediately after assembly. In case ingredients remain, store the cut watermelon and grilled cheese in separate containers in the refrigerator for up to 24 hours; reheat the cheese on the griddle.
Can it be frozen?
It is not possible to freeze this preparation. Watermelon is composed mostly of water and loses its shape, turning into pulp upon thawing, while arugula wilts and halloumi becomes fibrous.
What to serve with
Serve with artisanal pita bread heated in the skillet, shrimp skewers grilled with olive oil, or a glass of well-chilled dry rosé wine to accompany hot afternoons of socializing.
Frequently asked questions
Should the watermelon be chilled for the salad?
Yes, the well-chilled watermelon in direct contrast with the halloumi fresh out of the hot frying pan is the main sensory proposal of this recipe.
Can I substitute halloumi with standard minas cheese?
Standard Minas cheese melts and spreads on the griddle; if you can't find halloumi, the best national substitute is firm coalho cheese.
Why doesn't halloumi cheese melt in the skillet?
Halloumi has a high melting point due to its traditional making process in hot whey, which allows it to brown on the outside without losing its shape.
How to prevent watermelon from releasing water at the bottom of the dish?
Drain the watermelon cubes in a sieve for 5 minutes before assembling and add the vinaigrette only at the exact moment of serving.
You might also like
