Recipe: Halloumi watermelon salad with caramelized pineapple



In a hot pan, halloumi develops a brown crust – “like toasted cheese without the bread.” (PHOTO BY Harris Graber)

When I was a kid, my dad would sometimes sprinkle salt on his watermelon, especially if it wasn’t the best of the season. Feta and watermelon salad is an elaboration of the same sweet-salty pairing, which has become not quite so obscure.

You can take it a step further, I submit, by using halloumi instead, in a controlled setting where you can get the plate to the eaters while the cheese is still warm and the melon remains cool.

Yes, halloumi is expensive, with prices nearing $20 a pound at Wegmans, Premier Gourmet or the Lexington Co-op. But this salad will make it an investment that delivers returns.

Click over to the video section of BuffaloNews.com for my latest Elements video, where I make this recipe:

Recipe: Halloumi watermelon salad with caramelized pineapple

About 6 cups watermelon pieces

1 10-ounce brick halloumi cheese

4 cups fresh pineapple

2 tablespoons butter

1/2 cup sherry, cider or rice vinegar

1/4 cup light brown sugar

1/4 cup fresh lime juice

1 tablespoon Asian fish sauce or soy sauce

1/2 cup fresh mint, shredded

1/2 cup sliced scallions

1/2 cup cilantro leaves

Whisk together vinegar, sugar, lime juice, fish sauce or soy sauce and mint. Cut up the best watermelon you have and refrigerate.

In a skillet, melt 1 tablespoon butter. When it stops foaming, add pineapple pieces in a single layer. (You may have to use the other tablespoon of butter and two batches.) After the fruit against the pan browns, about 3 minutes, turn it. After another side browns, remove the pineapple to a large mixing bowl. Add the chilled watermelon.

Slice halloumi a quarter-inch thick and brown in a hot, dry pan, turning slices once. Immediately add to mixing bowl, add watermelon and moisten with minty dressing. Sprinkle with scallions and cilantro, as desired.

If you’re swift enough, the cold, sweet watermelon and the warm, salty cheese make delightful music together.

About these ads

3 Comments

Filed under Uncategorized

3 responses to “Recipe: Halloumi watermelon salad with caramelized pineapple

  1. carrie

    I had halloumi for dinner this evening… so delicious. Any pictures of this treat?

  2. I love halloumi and I love watermelon. Both fit together like maccaroni and cheese. Just yummy and a very refreshing food for hot summer days in Cyprus.

  3. You can easily store bricks of Mozzarella for
    3-6 months in your freezer. Drain and quickly plunge into a
    bowl of ice cold water. Try out different combinations of soup and grain dishes to create a quick family favorite.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s