Nothing says summer like watermelon.

Michael Symon' and Clinton Kelly's Watermelon and Haloumi Salad

  • For the Watermelon and Cheese:
  • 2 tablespoons Extra Virgin Olive Oil
  • 8 ounces Haloumi Cheese (cut into 24 pieces about 1/4-inch thick)
  • 8 ounces Red Seedless Watermelon (cut into 16 1-inch cubes)
  • For the Dressing:
  • 1 tablespoon Minced Shallot
  • 1 teaspoon Minced Garlic
  • 1/2 cup Red Wine Vinegar
  • 1/2 teaspoon Kosher Salt
  • 1 1/4 cup Extra Virgin Olive Oil
  • 1 tablespoon Chopped Toasted Almonds
  • 1 teaspoon Diced Seeded Fresno Chile Pepper
  • 2 tablespoons Sliced Fresh Mint
  • 2 tablespoons Finely Sliced Scallion (white and green parts)
  • 1 tablespoon Honey
step-by-step directions
step-by-step directions
  • For the Watermelon and Cheese: Heat the oil in a medium sauté pan over medium heat. Sauté the cheese to crisp on side, about a minute per piece.
  • For the Dressing: Combine the shallot, garlic, vinegar, scallion, and salt in a large bowl, whisk in a few drops of the oil, and then begin adding the oil in a thin stream, whisking continuously. After all of the oil has been incorporated, whisk in the honey, almonds, fresno chile, mint, and scallion.
  • Add the cheese and watermelon to the bowl and toss just to coat.
  • Set a piece of cheese in the center of the plate, arrange the watermelon on top, and spoon a tablespoon of the vinaigrette over each serving.
Similar categories: Dinner Courses & Meals Lunch

Watch how its made

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Michael Symon' and Clinton Kelly's Watermelon and Haloumi Salad

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