Melon Halloumi Salad
This Melon Halloumi Salad is about to be your new summer salad of choice.
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.