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Watermelon Salad with Grains and Halloumi

This is the perfect summer salad for your next BBQ; it combines sweet watermelon and corn with nutty grains, toasted walnuts and grilled halloumi cheese.
Course Salad
Cuisine American
Keyword arugula, corn, farro, grain bowl, halloumi, quinoa, watermelon
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the chili vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1 tablespoons fresh lemon juice
  • 1 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

For the grains:

  • ¼ cup quinoa
  • ¼ cup farro
  • cup chicken stock

For the salad:

  • ½ cup walnuts
  • 6 ounces halloumi cheese, sliced lengthwise ½-inch thick*
  • 1 tablespoon extra-virgin olive oil
  • 2 ears of sweet corn, husked and kernels cut off the cob
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped mint leaves
  • 4 ounces baby arugula
  • 2 cups chopped watermelon

Instructions

For the chili vinaigrette:

  • In a small bowl whisk together olive oil, lemon juice, vinegar and chili powder. Season with salt and pepper.

For the grains:

  • In a medium saucepan over medium heat bring the chicken broth to a boil.
  • 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.

For the salad:

  • 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.
  • 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.
  • In a large mixing bowl add corn, scallions, parsley, mint, walnuts, grain mixture and arugula.
  • Using your hands, tear the halloumi into bite-size pieces; add to bowl and toss to combine.
  • 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.