Summer Salad with Cantaloupe and Grilled Halloumi

<< all recipes

Summer Salad with Cantaloupe and Grilled Halloumi

Ingredients:

For the Hot Honey Dressing:

• ½ cup honey
• 1 tbsp minced jalapeno
• ½ teaspoon red pepper flakes OR 1 tsp sriracha or similar hot sauce
• 1 ½  tbsp apple cider vinegar
• 2 cloves garlic, finely minced
• ¼ tsp kosher salt
• 1/3 cup extra virgin olive oil

For the Salad:

• 8 oz fresh arugula or other mixed greens
• 2 cups fresh cantaloupe, chopped into bite sized cubes
• 1 package (6 to 8 oz) halloumi cheese
• ¼ red onion, thinly sliced
• 6 oz prosciutto
• ½ cup fresh basil leaves
• Cracked black pepper (to taste)

Instructions:

For the Hot Honey Dressing:

1. Combine all ingredients except the extra virgin olive oil in a small saucepan.
2. Over low heat, gently stir until well-combined, about 2-3 minutes. Avoid letting the mixture simmer and remove from heat and allow to cool for 10 minutes. 
3. Once the hot honey mixture has cooled, transfer to a small jar with a tight lid. Add the olive oil and shake vigorously to combine. Set aside until ready to serve. 

For the Salad:

1. Slice the block of halloumi cheese in half lengthwise to create two discs for grilling. Prepare your grilling surface and bring to medium-high heat. 
2. Grill 2-3 minutes on each side, or until char marks form and the halloumi becomes golden brown and seared. Remove from the grill and allow to cool while you prepare the remaining ingredients. 
3. Arrange the arugula and basil on a serving platter or salad plates. Separate the thinly sliced red onion, fresh basil leaves, prosciutto, and cantaloupe and spread evenly across the salad base. 
4. Cut the grilled halloumi into similarly sized pieces and add to the salad. Top with cracked black pepper (to taste). Drizzle with the Hot Honey Dressing and serve immediately.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Notes:

• The recipe for the hot honey dressing will yield more than you need for the salad. Store leftovers in an airtight container in the refrigerator. Before serving, remove from the refrigerator to allow oil to come to room temperature, then stir as needed. Use within one (1) week. 
• For leftover salad, store undressed in an airtight container. Eat within two (2) days for best results.