Watermelon Salad with Grains and Halloumi

Key Ingredients in This Recipe

• Watermelon — Adds juicy sweetness and refreshing flavor that balances the salty cheese.
• Halloumi – Halloumi cheese can be found at Greek markets, natural foods, specialty foods stores, and some supermarkets like Whole Foods. If you can’t find halloumi cheese you can substitute paneer. The halloumi can also be made on the grill and until lightly charred in spots and torn into bite sized pieces.
• Farro – Farro is an ancient grain. It looks similar to cooked grains of brown rice and has a nutty, complex taste. Italians use it in place of rice to create risottos and it tastes great added to salads. I use it in combination with quinoa for added texture and flavor though one or the other can be used.
• Quinoa – Quinoa is a whole grain cooked similar to rice. I cook the grains in chicken broth for added flavor but you can substitute water or vegetable broth in a pinch. There are a few different types but white quinoa is the most common. 
• Sweet corn — Fresh corn adds a pop of sweetness and crunch.
• Fresh herbs — Parsley and mint bring brightness and balance the richness of the cheese and grains.

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

• Halloumi: Paneer can be used if halloumi is unavailable since it also holds its shape when grilled.
• Farro: Substitute barley, brown rice, or additional quinoa.
• Quinoa: Couscous or bulgur can be used instead for a similar texture.
• Walnuts: Try pistachios, almonds, or toasted pecans for a different crunch.
• Arugula: Baby spinach or mixed greens can replace arugula if you prefer a milder flavor.

How to Make a Watermelon Salad with Grains and Halloumi (Step-by-Step)

1. Whisk the vinaigrette. In a small bowl whisk together olive oil, lemon juice, vinegar and chili powder. Season with salt and pepper.
2. Boil broth. In a medium saucepan over medium heat bring the chicken broth to a boil.
3. Cook the grains. Add the quinoa and farro, and cook on medium-low heat until the broth is absorbed and the quinoa is tender, about 20 minutes. Fluff the grains with a fork and set aside.
4. Toast walnuts. Heat a large non-stick sauté pan over medium heat. Add the walnuts and shake the pan continuously until toasted and fragrant, about 6 minutes. Remove to a bowl, let cool, then coarsely chop.
5. Cook the halloumi. Return nonstick sauté pan to medium-high heat. Brush the cheese with olive oil and cook, turning once, until lightly browned in spots, about 5 minutes. Transfer to platter and let cool.
6. Mix the salad. In a large mixing bowl add corn, scallions, parsley, mint, walnuts, grain mixture and arugula.
7. Add cheese. Using your hands, tear the halloumi into bite-size pieces. Next, add to bowl and toss to combine.
8. Assemble and serve. Add the dressing to the salad, two tablespoons at a time, as desired and toss to coat. Add the watermelon and toss again to combine.

How to Serve Watermelon Salad with Grains and Halloumi

• For summer barbecues: Serve watermelon salad with grains and grilled halloumi as a refreshing side for grilled meats or vegetables.
• As a main dish: Add grilled chicken or chickpeas to turn this salad into a hearty lunch or dinner.
• For entertaining: Arrange the grilled halloumi on top just before serving so the cheese stays warm and crisp.
• With extra acidity: Finish the salad with an extra squeeze of lemon juice or a drizzle of balsamic glaze.

How to Store Watermelon Salad with Grains and Halloumi

• Refrigerator: Store leftover watermelon salad with grains and grilled halloumi in an airtight container for up to 2 days.
• Separate ingredients: For best texture, store grilled halloumi separately and add just before serving.
• Reheating cheese: Warm halloumi briefly in a skillet to restore its crisp exterior.
• Make ahead: Cook the grains and vinaigrette up to 1 day in advance and assemble the salad shortly before serving.