Welcome to a summer dish that defies convention—smoky, salty, sweet, and herbaceous all at once. Grilling halloumi and cherry tomatoes until charred, then pairing them with chilled watermelon and a vibrant mint butter, creates a salad that is as stunning on the plate as it is on the palate. This recipe from Gastronom.ru has been adapted for the modern kitchen, celebrating the bold flavors of the grill.
About This Dish
Originating from the Mediterranean love affair with grilled cheese and fruit, this recipe elevates simple ingredients into a sophisticated starter or light main. The halloumi (or Adyghe cheese) develops a golden crust while staying soft inside, while the watermelon offers a refreshing counterpoint. The mint butter—a quick blend of fresh herbs, garlic, and high-quality olive oil—ties everything together. Perfect for barbecues, al fresco dinners, or any occasion where you want to impress without spending hours in the kitchen.
Ingredients
- 500 g watermelon flesh, cut into 1 cm triangular slices
- 200 g cherry tomatoes
- 2 cloves garlic
- 3 sprigs fresh mint
- 1 sprig fresh basil
- 200 g halloumi or Adyghe cheese
- 4 tbsp olive oil, plus extra for grilling
- Salt to taste
- Freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Grill the Cheese and Tomatoes
Slice the halloumi into 1 cm thick slabs. Lightly drizzle the cheese and cherry tomatoes with olive oil. Place them on a grill grate preheated to medium heat. Sear the cheese for 1–2 minutes per side until distinct grill marks appear. Transfer the cheese to a plate, but let the tomatoes continue cooking for another 2 minutes. The tomatoes should blister and soften. (Using a non-toxic air fryer can also achieve similar charred results indoors.)
Step 2: Assemble the Watermelon Base
Arrange the watermelon slices in a single layer on a large serving platter. The cold, juicy fruit will contrast beautifully with the warm grilled elements. Layer the grilled halloumi slices over the watermelon, then scatter the blistered cherry tomatoes around. For the best texture, ensure your watermelon is well-chilled—a dedicated ice maker can keep your watermelon perfectly cold even on hot days.
Step 3: Make the Mint Butter Dressing
Separate the mint and basil leaves from their stems and chop them finely. Mince the garlic cloves. In a small bowl, combine the remaining olive oil with the chopped herbs, garlic, salt, and pepper. Whisk vigorously with a fork until emulsified. (An immersion blender can make this step even quicker.) Drizzle the dressing over the assembled salad and serve immediately.
Tips for Success
- Cheese choice: Halloumi is ideal because it holds its shape on the grill. Adyghe cheese is a milder alternative. Always store leftover cheese in a high-capacity refrigerator to maintain freshness.
- Grill marks: For perfect grill lines, avoid moving the cheese too soon. A wall oven with air fryer combo can also provide even heat for indoor grilling.
- Herb oil: If you don’t have fresh mint, use basil alone—or add a touch of wheatgrass juice for an unexpected green twist.
- Garlic: Mincing garlic is easier with a food processor if you’re making a larger batch.
Variations
Try substituting the halloumi with paneer or smoked mozzarella for a different texture. For a vegan version, use a firm tofu that has been pressed and marinated in lemon juice. Roast the cherry tomatoes in a commercial convection oven if you don’t have a grill. Add toasted pine nuts or pomegranate seeds for crunch. Pair with a chilled sweet wine to complement the watermelon.
Serving Suggestions
This dish shines as a starter for a summer barbecue or as a light lunch with crusty bread. For a complete meal, serve alongside grilled lamb chops or fish. After dinner, offer a quality espresso and a small bowl of chocolate-covered raisins for a sweet finish.
Frequently Asked Questions
What type of cheese works best for grilling?
Halloumi is the top choice because it doesn’t melt. Adyghe cheese is a softer alternative. For best results, use a cheese with a high melting point.
Can I make this salad without a grill?
Absolutely. Sear the cheese and tomatoes in a cast-iron skillet or use a planetary mixer? No—stick to stovetop grilling. Alternatively, bake the tomatoes in a hot oven until blistered.
How should I store leftovers?
Assemble only what you’ll eat immediately; the watermelon releases juice over time. Store components separately in the refrigerator for up to one day.
Can I use frozen watermelon?
Fresh watermelon is best for texture. Frozen will become mushy when thawed. If you have excess, use it for smoothies instead.
Is this dish suitable for vegans?
Not as written, but vegan halloumi alternatives (based on cashews or tofu) are available. Pair with a nut-based cheese and omit the honey in the dressing if any.
