Spoon University Logo
DSC 0059
DSC 0059
Recipes

This Grilled Halloumi Salad Is the Perfect Potluck Dish If You Can’t Cook

Updated Published
This article is written by a student writer from the Spoon University at CU Boulder chapter.

On a hot day, there aren’t many things better than a bowl filled with cold, juicy fruit. But sometimes a classic fruit salad can dull down even the snazziest of events. So why not add some cheese? And to really ramp things up, add halloumi, the magical grill-able cheese from the island of Cyprus. 

If you’re unfamiliar with halloumi It’s a sheep’s milk cheese that originated on the Greek island of Cyprus. If you’re able to visit this lovely country, locals can be seen eating their cheese with juicy chunks of watermelon. Aside from having the ability to be grilled or fried, halloumi is special in another way. Unlike most cheeses, which are made with animal rennet (enzymes produced in the stomachs of ruminant mammals), halloumi doesn’t have any, so it’s a true vegetarian cheese.

The next time you get the gang together, treat them with this grilled halloumi salad. And when it’s time to grill the cheese, make sure you have an audience.

Grilled Halloumi Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesTotal time: 20 minutesServings:4 servings

Ingredients

Instructions

  1. Alexis Clark

    Slice rind off the watermelon and cube 3 cups-worth of fruit.

  2. Alexis Clark

    Slice 2 cups of strawberries (using a straw makes it easier to remove the stem).

  3. Alexis Clark

    Chop 1 cup of spinach. Set aside.

  4. Alexis Clark

    Take halloumi cheese out of package and rinse. Then broil two slices on high for 5 minutes, or until they turn golden brown and bubbly.

  5. Alexis Clark

    Add watermelon, strawberries, spinach and grilled cheese to bowl.

  6. Alexis Clark

    Sprinkle fresh mint on top, a 1/3 cup or more if you’re so inclined.

  7. Alexis Clark

    Mix in juice from half a lemon, a pinch of salt and pepper, and 1/3 cup of olive oil. Mix and enjoy.

Alexis Clark

CU Boulder '17