Watermelon Salad with Grains and Halloumi

This is the perfect summer salad for your next BBQ; it combines sweet watermelon and corn with nutty grains, toasted walnuts and halloumi cheese. Halloumi is a salty, briny cheese from Cyprus that has a similar texture to mozzarella.

I love halloumi cheese or “grilling cheese” because it has a high melting point it can be grilled or fried without turning into a gooey mess, it becomes golden on the outside and is remains slightly rubbery on the inside.

Watermelon Salad with Grains and Halloumi

Key Ingredients in This Recipe

• Halloumi – Halloumi cheese can be found at Greek markets, natural foods, specialty foods stores, and some supermarkets like Whole Foods. If you can’t find halloumi cheese you can substitute paneer. The halloumi can also be made on the grill and until lightly charred in spots and torn into bite sized pieces.
• Farro – Farro is an ancient grain. It looks similar to cooked grains of brown rice and has a nutty, complex taste. Italians use it in place of rice to create risottos and it tastes great added to salads. I use it in combination with quinoa for added texture and flavor though one or the other can be used.
• Quinoa – Quinoa is a whole grain cooked similar to rice. I cook the grains in chicken broth for added flavor but you can substitute water or vegetable broth in a pinch. There are a few different types but white quinoa is the most common. 

How to Make Watermelon Salad with Grains and Halloumi

For the chili vinaigrette:

1. Whisk the vinaigrette. In a small bowl whisk together olive oil, lemon juice, vinegar and chili powder. Season with salt and pepper.

For the grains:

1. Boil broth. In a medium saucepan over medium heat bring the chicken broth to a boil.
2. Cook the grains. Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.

To assemble the salad:

1. Toast walnuts. Heat a large non-stick sauté pan over medium heat. Add the walnuts and shake the pan continuously until toasted and fragrant, about 6 minutes. Remove to a bowl, let cool, then coarsely chop.
2. Cook the halloumi. Return nonstick sauté pan to medium-high heat. Brush the cheese with olive oil and cook, turning once, until lightly browned in spots, about 5 minutes. Transfer to platter and let cool.
3. Mix the salad. In a large mixing bowl add corn, scallions, parsley, mint, walnuts, grain mixture and arugula.
4. Add cheese. Using your hands, tear the halloumi into bite-size pieces. Next, add to bowl and toss to combine.
5. Assemble and serve. Add the dressing to the salad, two tablespoons at a time, as desired and toss to coat. Add the watermelon and toss again to combine.

Other Recipes to Try

If you enjoy this watermelon arugula salad recipe, I recommend checking out some of these:

• Refried Lentil and Arugula Grain Bowl with Steak
• Shrimp Fajita Bowl with Quinoa
• Brown Rice, Sweet Potato and Black Bean Bowl

Watermelon Salad with Grains and Halloumi

Print Pin

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Serves 4

US Customary – Metric

Ingredients:

For the chili vinaigrette:

• ¼ cup extra-virgin olive oil
• 1 tablespoons fresh lemon juice
• 1 tablespoons white wine vinegar
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• Kosher salt, as needed
• Freshly ground black pepper, as needed

For the grains:

• ¼ cup quinoa
• ¼ cup farro
• 1¼ cup chicken stock

For the salad:

• ½ cup walnuts
• 6 ounces halloumi cheese, sliced lengthwise ½-inch thick*
• 1 tablespoon extra-virgin olive oil
• 2 ears of sweet corn, husked and kernels cut off the cob
• 2 scallions, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint leaves
• 4 ounces baby arugula
• 2 cups chopped watermelon

Instructions:

For the chili vinaigrette:

• In a small bowl whisk together olive oil, lemon juice, vinegar and chili powder. Season with salt and pepper.

For the grains:

• In a medium saucepan over medium heat bring the chicken broth to a boil.
• Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.

For the salad:

• Heat a large non-stick sauté pan over medium heat. Add the walnuts and shake the pan continuously until toasted and fragrant, about 6 minutes. Remove to a bowl, let cool, then coarsely chop.
• Return nonstick sauté pan to medium-high heat. Brush the cheese with olive oil and cook, turning once, until lightly browned in spots, about 5 minutes. Transfer to platter and let cool.
• In a large mixing bowl add corn, scallions, parsley, mint, walnuts, grain mixture and arugula.
• Using your hands, tear the halloumi into bite-size pieces; add to bowl and toss to combine.
• Add the dressing to the salad, two tablespoons at a time, as desired and toss to coat. Add the watermelon and toss again to combine.

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