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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
Author:

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:
  1. 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:
  1. Cut watermelon into ¼“ slices and then into triangles.
  2. 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.
  3. 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
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