If there is one thing I will never offer to make (or bring) for dinner, it is a green salad.
I don’t know what it is—I love pretty much all manner of cooking and baking, and don't shy away from complex tasks or multiple steps. But there is something about prepping greens that is totally unappealing to me. And I’m not overly thrilled about eating them, either. Yes, I’m that person at the salad bar who takes a tiny scoop of lettuce, and then loads up her plate with all the “good stuff.”
I bring this preference to the salads I make at home too. Leafy greens (when they do appear) are typically of the “baby” variety, requiring just a quick rinse and no additional prep. And then I add “the good stuff”—a mix of sweet, acidic and salty, with a sprinkling of something crunchy, too.
That said, my new favorite salad? This one.
A bed of no-prep baby arugula is topped with sweet and seasonal watermelon and heirloom cherry tomatoes, along with slices of grilled halloumi cheese.
If you haven't tried halloumi cheese, I suggest you get some as soon as you can. A cross (both flavor- and texture-wise) between mozzarella and feta, this cheese grills without melting. The result is a smoky, briny and firm cheese that is perfect for appetizers, sandwiches and salads.
The salad is finished with chopped pistachios (crunch!) and a drizzle of herb-infused olive oil. The whole thing comes together very quickly, and is perfect for a Meatless Monday or paired with your favorite grilled protein.
Watermelon and Grilled Halloumi Salad
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
- 1/3 cup basil leaves
- 2 tablespoons mint leaves
- 1/2 cup extra virgin olive oil
- 8 ounces halloumi cheese, sliced
- 5 ounces baby arugula
- 1/4 seedless watermelon, rinds removed and cut into slices (about 2 pounds before slicing)
- 1/2 pound heirloom cherry tomatoes (halved, if large)
- 1/3 cup shelled pistachios, roughly chopped
- salt and pepper
- 1. Puree the herbs in a food processor. With the machine still running, add the olive oil and blend till smooth. Pour oil through a sieve into a small pitcher and set aside.
- 2. Grill the halloumi for two to three minutes per side, until lightly charred.
- 3. Place the arugula on a serving platter, and top with the halloumi, watermelon and tomatoes. Sprinkle chopped pistachios over the top and drizzle with infused oil. Season with salt and pepper and serve immediately.
Images via Sheri Silver