Photo of Cantaloupe-cucumber salad with grilled halloumi by WW

Cantaloupe-cucumber salad with grilled halloumi

5 - 6
PersonalPoints™ per serving
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Here is the simple summer salad of your dreams. It features halloumi, a unique Greek cheese known for its ability to be grilled or even pan-fried to soften without completely melting, leaving no mess behind. Mixed with colorful and flavorful cantaloupe, cucumber, and mint, this beautiful salad is sure to get some serious rotation in your summer repertoire. The best way to choose the perfect cantaloupe is to make sure it smells fragrant and gives just a bit at the stem end when pressed with your thumb. If you can’t find any mint, basil would be a perfect stand-in.

Ingredients

Cooking spray

4 spray(s)

White balsamic vinegar

1 Tbsp

Extra virgin olive oil

1½ tsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Cantaloupe

2 cup(s), cut into 2-inch pieces

Cucumber(s)

2 cup(s), thinly diagonally sliced

Halloumi cheese

4 oz, cut into 4 slices

Fresh mint leaves

½ cup(s)

Instructions

  1. 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.
  2. 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.
  3. Gently toss mint with cantaloupe and cucumber. Arrange salad on platter or in shallow bowl. Top salad with warm grilled cheese and serve immediately.
  4. Serving size: about 1 cup salad and 1 cheese slice