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Summery Grilled Haloumi Salad #ImprovCookingChallenge

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Welcome to the July 2020 Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife. And I haven't been very consistent, but I love the idea of the group, so I will try to be better in the coming months.


The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: watermelon and olive oil. Here's what the crew is sharing with those ingredients...


Summery Grilled Haloumi Salad

There's nothing more summery than a salad of sun-kissed watermelon and vine-ripened tomatoes. When you add haloumi to the top, it's dinner!

Haloumi originated in Cyprus, during the Medieval period, and gained popularity throughout the Middle East. Since Cypriots like eating haloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from the farmers' market.

Ingredients
  • heirloom tomatoes
  • seedless watermelon
  • haloumi cheese
  • olive oil
  • freshly ground pepper
  • fresh thyme
  • Also needed: grill or grill pan


Procedure
Slice tomatoes and watermelon and place on serving platter. Sprinkle with freshly ground pepper and fresh thyme leaves.

Heat the grill pan over medium heat and grease with oil. Lay slices of haloumi on the grill and cook until nice char marks appear, approximately a minute or so. Flip over and grill on the other side.


To serve, place a slice of grilled haloumi on top of the salad. Drizzle with olive oil. Serve immediately.

That's it for our watermelon and olive oil exploration. The #ImprovCookingChallenge bloggers will be back in August with cherry and lime recipes for your perusal. Stay tuned...
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Comments

  1. JulesJuly 9, 2020 at 8:34 AM

    I love the combo, halloumi isnt something I have had paired with watermelon before but that with the tomatoes sounds divine.

    ReplyDelete
  2. DanielleJuly 9, 2020 at 11:33 AM

    I'll have to try this version. I love grilled halloumi on watermelong with some mint and reduced balsamic vinegar.

    ReplyDelete
  3. A Day in the Life on the FarmJuly 9, 2020 at 12:46 PM

    I don't know about where you are but we have had 2 weeks now of temps in the mid 90"s. This would be a perfect meal on these steamy nights.

    ReplyDelete

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