Watermelon Halloumi Salad
I had big intentions to hype this post because this gorgeous salad is the perfect summer side dish. BUT: I tripped and fell into a few too many glasses of tequila on the deck of a close friend’s lake house and…Yada Yada Yada…I’m too drunk to say anything other than YOU NEED THIS SALAD IN YOUR LIFE. You also need good friends and a quality buzz and some lighthearted banter with carefree laughter on a beautiful summer night because life is too f’ing short not to grab the good times when they sneak up on you and hold on tight.
STEP BY STEP PICTURES:
Yield: 4
Watermelon Halloumi Salad
Prep time: 10 MCook time: 5 MTotal time: 15 M
Ingredients:
Sumac Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon sumac
- ½ teaspoon kosher salt
- ⅓ cup olive oil
Salad:
- ¼ of a large watermelon
- 8oz halloumi cheese, cut into ¼” slices
- 2 tablespoons olive oil
- Handful baby arugula
- 2 tablespoons torn fresh mint leaves
Instructions:
Sumac Dressing:
- Place all ingredients in a mason jar and shake until well combined. You’ll only need half, so leave the rest to use for salads all week long.
Salad:
- Cut watermelon into ¼“ slices and then into triangles.
- Heat a 12” saute pan over medium-high heat and add olive oil. Sear halloumi for 2 minutes per side, or until golden brown. Move to a paper towel to drain and season lightly with kosher salt.
- Throw a handful of arugula onto a large platter. Top with watermelon and seared halloumi. Drizzle about half the Sumac Dressing over the top and garnish with torn mint leaves before serving.
Equipment:
large saute pan
mason jar