Name: Grilled Watermelon, Halloumi, and Olive Salad
Total time: 1 h 15 min
Ingredients: ¼ cup extra virgin olive oil , divided; 2 tablespoons lemon juice; ½ teaspoon table salt; ½ teaspoon pepper; 1 (6- to 8-pound) mini seedless watermelon; 3 tablespoons sugar; ½ cup pitted kalamata olives; 8 ounces halloumi cheese , sliced into ¾-inch-thick slabs; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint

Grilled Watermelon, Halloumi, and Olive Salad

By Mark Huxsoll

Published on July 2, 2024

Time

1¼ hours

Yield

Serves 4 to 6

Grilled Watermelon, Halloumi, and Olive Salad

Ingredients

¼ cup extra virgin olive oil, divided2 tablespoons lemon juice ½ teaspoon table salt ½ teaspoon pepper 1 (6- to 8-pound) mini seedless watermelon 3 tablespoons sugar ½ cup pitted kalamata olives 8 ounces halloumi cheese, sliced into ¾-inch-thick slabs2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint

Before You Begin

Letting the watermelon rest briefly after grilling is important so that it doesn't release all its juices when cut. We call for a mini seedless watermelon here (its small size makes slicing a breeze), but you can substitute a larger seedless watermelon; aim for a total weight of about 3 pounds of prepped watermelon (sliced, with rind removed, as indicated in step 1). You will need two 12-inch metal skewers for this recipe; flat skewers are helpful because they will prevent the olives from spinning.

Instructions

Set wire rack in rimmed baking sheet. Whisk 2 tablespoons oil, lemon juice, salt, and pepper together in small bowl; set aside. Using large serrated knife, halve watermelon through equator. Place 1 half cut side down on cutting board and cut into 1-inch-thick slices; discard end pieces of rind. Lay each slice flat on cutting board and cut away rind. (You should have about 3 pounds of trimmed watermelon slabs. Cut slices from second half of watermelon as needed to yield 3 pounds; reserve remaining watermelon for another use.) Place slabs on prepared rack and sprinkle all over with sugar. Let sit while grill heats, at least 15 minutes.

FOR A CHARCOAL GRILL: Meanwhile, open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Meanwhile, turn all burners to high; cover; and heat grill until hot, about 15 minutes.

Thread olives (through long sides) onto two 12-inch metal skewers; set aside. Pat tops of watermelon slabs dry and brush evenly with 1 tablespoon oil. Clean and oil cooking grate. Place watermelon on grill, oiled side down, and cook (covered if using gas) until watermelon is well charred on 1 side, 4 to 5 minutes (do not flip). Using spatula, carefully transfer watermelon to now-empty wire rack and let rest while grilling halloumi and olives.

Pat halloumi and olives dry, brush all over with remaining 1 tablespoon oil, then place on grill. Cook (covered if using gas) until halloumi and olives are lightly charred on both sides, 6 to 7 minutes, flipping halfway through cooking. Transfer to cutting board. Cut halloumi into ½-inch pieces and remove olives from skewers; transfer halloumi and olives to bowl.

Transfer watermelon to now-empty cutting board and cut into 1-inch pieces. Arrange watermelon in even layer on serving platter. Top with halloumi and olives. Whisk dressing to recombine, then drizzle over salad. Sprinkle with basil and mint. Serve.