This salad creatively uses the season's freshest tomatoes, sweetest watermelon and salty. Halloumi cheese, finished with Kalamata pesto for a perfectly balanced bite!
Halloumiis a semi-hard, unripened brined cheese made from a mixture of goats’ and sheep milk, and sometimes also cows’ milk. It has a high melting point and can easily be fried or grilled.
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 1x
Ingredients
Pesto
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1 C Pitted Kalamata Olives
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1/4 C Basil Leaves, packed
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1/8 C Toasted Pine Nuts
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1/8 C Parmigiano-Reggiano, grated
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1/4 C Olive Oil
Salad
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4 Slices of Halloumi Cheese
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8 Slices of Heirloom Tomatoes
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4 Round Slices of Watermelon
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1 C of Arugula
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Olive Oil
Garnish
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Parmigiano-Reggiano, grated
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Olive Oil
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Balsamic Reduction
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Basil Leaves
Instructions
Pesto
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Process olives, basil, pine nuts and cheese in a food processor. Slowly add oil at the end of processing.
Salad
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Rub Halloumi slices with olive oil and grill over medium heat for 1 minute per side. For presentation purposes, cut the watermelon in round slices, roughly the size of the tomato slices, using a cookie cutter or glass as a guide.
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Using 4 chilled plates, stack 1 slice of tomato, then 1 slice of watermelon, 1 slice of grilled Halloumi, then top with another slice of tomato.
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Finish with a dollop of Kalamata pesto.
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Garnish each plate with arugula leaves, grated Parmigiano-Reggiano and olive oil.
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Drizzle plates with a touch of balsamic reduction and top with basil leaves, whole or shredded.
Notes
Adapted From | Chef Jonathan Leichliter, Justice Snow’s
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