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Watermelon and Grilled Halloumi Salad with Pink Peppercorn Vinaigrette

Updated: Mar 24, 2022

In the heat of summer, it's no wonder why #watermelon graces almost every table. It is refreshingly sweet and intoxicatingly juicy. In this dish, the ultra-salty grilled halloumi cheese, made from a combination of goat and sheep's milk and originating from Cyprus, and floral notes from the pink peppercorns temper the #sweetness while still allowing the star ingredient, watermelon, to shine.


  • 1 med. watermelon

  • 1 1/2 teaspoons whole pink #peppercorns, finely ground

  • 2 tbs. champagne vinegar juice

  • 1 1/2 teaspoons red chile flakes, divided

  • 1 clove garlic

  • 1/4 cup, plus one tablespoon grapeseed oil, divided

  • 8 ounces halloumi cheese, sliced in half lengthwise

  • 2 cups cooked and cooled farro

  • 1/4 cup roughly torn fresh basil

  • 1/4 cup unsweetened #coconut flakes, sea salt, and freshly cracked black pepper.

Slice the watermelon in half. Reserve about a quarter of the melon for the #vinaigrette, and slice the remainder into 1/2- inch cubes until you have about 2 1/2 to 3 cups Set aside.

For the vinaigrette, add about 1 cup of roughly chopped watermelon along with the ground pink peppercorns, vinegar, lime juice, 1/2 teaspoon of the chile flakes, and garlic to a blender, and pulse until smooth. With the motor running, drizzle in 1/4 cup of the #grapeseedoil until emulsified, and season with salt and pepper. Transfer to a glass jar, and refrigerate until ready to use. It's perfectly normal for this vinaigrette to separate. Shake well before assembling the salad.

Next drizzle the remaining 1 tablespoon of grapeseed oil over the halloumi cheese. Preheat your grill to medium-high (an indoor grill pan or heavy skillet may be used instead). Grill each piece of cheese for about 1 minute per side, or until light grill marks form. Remove from the heat, and allow to cool slightly. Slice into 1/4 - inch cubes, and set aside.

To assemble the salad, arrange the cubed watermelon, farro, and cheese on a large serving platter or on individual plates. Scatter the #basil, coconut flakes, the remaining 1 teaspoon of chile flakes, and, if desired, extra black pepper over the top. Serve with the vinaigrette on the side.

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