Go Back
Print
overhead image of grilled halloumi salad with melon on rectangular white platter

Grilled Halloumi & Melon Salad

Grilled Halloumi & Melon Salad is a simple and unusual salad that is easy enough to make for yourself - or serve to guests. No one will know it is low FODMAP.

Course: lunch, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Makes: 10 Servings
Calories: 307 kcal
Author: Dédé Wilson

Ingredients:

Sauce:

  • 1/2 cup (120 ml) Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY Garlic-Infused Olive Oil or extra virgin olive oil
  • 2 tablespoons white wine or red wine vinegar
  • 2 cups (30 g) lightly packed basil leaves
  • 1/2 cup (8 g) lightly packed mint leaves
  • 2 tablespoons chopped scallions, green parts only
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Salad:

  • 1/2 medium (about 1 1/2 pounds/680 g) cantaloupe peeled, seeded, and sliced into attractive half-rounds, about 1/4-inch (6 mm) thick
  • 1/2 medium (about 2 1/2 pounds/1.2 kg) honeydew, peeled, seeded, and sliced into attractive half-rounds, about 1/4-inch (6 mm) thick
  • Or The equivalent of one kind of melon either cantaloupe or honeydew
  • 1 pound (455 g) halloumi, drained and patted dry, sliced into 1/4-inch (6 mm) slabs
  • Garlic-Infused Oil, made with olive oil, a purchased equivalent such as FODY Garlic-Infused Olive Oil or extra virgin olive oil
  • Freshly ground pepper

Preparation:

  1. For the Sauce: Pour oil and vinegar in bottom of blender carafe. Add basil, mint, scallions, salt and several grinds of pepper. Blend on high until smooth and combined. Sauce is ready to use and can also be refrigerated overnight in an airtight container.
  2. For the Salad: Arrange the melon slices alternately (if using both) and attractively on a rimmed platter. Heat a grill pan or have your wood or propane-fired grill on a medium heat (see Tips). Brush the halloumi generously with olive oil on both sides and grill for about 2 minutes on each side, or until you get nice grill marks and the interior of the cheese has softened. Transfer to platter, placing on top of melons. Lightly season with salt and peppr.
  3. Drizzle sauce over all - you will probably use about three-quarters of it (reserve extra sauce for sautéing tofu, chicken or shrimp or to dress another salad). Serve immediately.

Tips

  • I often make this inside, with a grill pan. If, and only if I have the outdoor grill going, then I will grill the halloumi outside. In my opinion it would be a lot to ask to have you light a fire just for grilling some cheese! But that’s up to you…
  • Learn from my mistakes. I tried to make this ahead for a party and attempted to gently re-warm the cheese. Didn’t work. The cheese remained firm and “seized” in an odd way. Grill the cheese right before you are ready to serve this dish. The sauce, however, can be made the day before, so you can take advantage of that.
Nutrition Facts
Grilled Halloumi & Melon Salad
Amount Per Serving
Calories 307 Calories from Fat 207
% Daily Value*
Fat 23g35%
Sodium 232mg10%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 10g11%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.