Cantaloupe-cucumber salad with grilled halloumi
White balsamic vinegar
Extra virgin olive oil
2 cup(s), cubed, cut into 2-inch pieces
2 cup(s), thinly diagonally sliced
4 oz, cut into 4 slices
Fresh mint leaves
- In large bowl, whisk vinegar, oil, salt, and black pepper. Add cantaloupe and cucumber and toss until coated. Let cantaloupe and cucumber sit for 5 to 20 minutes.
- Meanwhile, coat grill pan with nonstick spray. Heat pan over medium-high. Coat cheese with nonstick spray. Grill until grill marks appear and cheese is softened, about 2 minutes on each side.
- Gently toss mint with cantaloupe and cucumber. Arrange salad on platter or in shallow bowl. Top salad with warm grilled cheese and serve immediately.
- Serving size: about 1 cup salad and 1 cheese slice