Description
Fried halloumi and ice-cold watermelon get tossed together with a fresh mint vinaigrette for the easiest 10-minute summer side. One skillet, five ingredients, ready before the burgers are off the grill.
Ingredients
Units
Scale
For the Mint Vinaigrette:
- 1/4 cup fresh mint leaves
- 2 tbsp honey
- 1/4 cup olive oil
- 1 tbsp lemon juice
- Pinch of salt
For the Salad:
- 4 cups watermelon, cut into thin triangles
- 8 oz halloumi, sliced
- Salt, to taste
- Olive oil, for frying halloumi
- Fresh mint leaves, torn, for garnish
Instructions
- Blend the mint, olive oil, lemon juice, and a pinch of salt until smooth.
- Heat a splash of olive oil in a nonstick skillet over medium-high heat; fry the halloumi 2-3 minutes per side, until golden.
- Arrange watermelon on a platter and top with the fried halloumi. Drizzle with mint vinaigrette and garnish with torn mint and flaky salt. Serve immediately, while the halloumi is warm.
Notes
Substitutions: Feta instead of halloumi (skip frying, crumble on cold); basil instead of mint; maple syrup instead of honey for a vegan vinaigrette.
Variations: Add prosciutto or arugula, finish with a balsamic drizzle, or grill the halloumi instead of pan-frying.
Equipment: Nonstick skillet, sharp chef's knife, large serving platter.
Storage: Best served immediately. Halloumi turns rubbery once cold. Store watermelon and vinaigrette separately in the fridge for up to 2-3 days; fry halloumi fresh.
- Prep Time: 10
- Cook Time: 5
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean