Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

Grilled Watermelon Salad with Halloumi, Tomatoes, and Cucumber

We know you've eaten watermelon at a barbecue, but if you haven't put it on the grill, you're missing out

Get access to everything we publish when you sign up for Outside+ Join today!.

We know you’ve eaten watermelon at a barbecue, but if you haven’t put it on the grill, you’re missing out. A little char brings an unexpected element to this summertime staple. Here we use it in a watermelon salad along with tomatoes, veggies, and halloumi. Halloumi is an unusual cheese that stands up to heat without melting, making it great on the grill. For a dairy-free alternative, Violife sells a “grilling cheese” that mimics halloumi – or you can swap for tofu.

Containing some of the highest levels of lycopene in fresh produce, a single serving of watermelon has 20 milligrams of the antioxidant. Lycopene is important for a host of reasons, but you might find it especially useful in the summer as it can help protect your skin against damaging UV rays.


More Related Recipes to Try Next:
Watermelon Salad with Jalapeño and Lime
Spanish Watermelon Soup
Blended Watermelon Margaritas


Grilled Watermelon Salad with Halloumi, Tomatoes, and Cucumber

 

Servings
4
Prep Time
30 min
Cook Time
10 min
Duration
40 min

Ingredients

Vinaigrette

  • 2 tbsp white wine vinegar
  • 1 tsp raw honey or agave
  • ½ tsp ancho chile powder
  • ¼ cup extra-virgin olive oil
  • ¼ tsp ground black pepper
  • ⅛ tsp sea salt

Salad

  • 8 wedges seedless watermelon (½ inch thick)
  • 8 oz halloumi, cut into ½-inch slabs
  • 8 wedges seedless watermelon (½ inch thick)
  • 1 tbsp extra-virgin olive oil
  • ⅛ tsp sea salt
  • ⅛ tsp ground black pepper
  • 5 oz baby lettuces, torn (about 5 cups)
  • 1 lb heirloom cherry tomatoes, halved
  • ½ English cucumber (6 oz), halved lengthwise, sliced (1¼ cups)
  • 2 tbsp chopped fresh mint

Preparation

Prep Ahead

1. Make vinaigrette: Whisk together vinegar, honey and chile powder. Slowly whisk in oil. Season with pepper and salt. Cover and refrigerate for 5 to 7 days.

The Day Of

2. Preheat grill to medium-high; grease grill. Remove dressing from fridge. Pat halloumi dry. Grill until grill marks show, 3 to 5 minutes per side. Pat watermelon dry. Brush with oil, sprinkle with salt and pepper. Grill until grill marks show, 2 to 3 minutes per side. Cut halloumi into ½-inch cubes.

3. Whisk dressing to re-emulsify. In a bowl, combine lettuce, tomatoes and cucumber; toss with 3 tbsp dressing. Divide among plates, top with halloumi, watermelon and mint. Serve additional dressing on the side.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 438
  • Carbohydrate Content 30 g
  • Fat Content 31 g
  • Fiber Content 4 g
  • Protein Content 17 g
  • Saturated Fat Content 12 g
  • Sugar Content 25 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 2 g