If you're looking for a recipe that just screams summer, try this cantaloupe salad! Loaded with fruit, plenty of fresh herbs, jalapeño, grilled halloumi cheese and zesty lime juice, it's absolutely delicious!
1cantaloupe, scrubbed clean, ends cut off, peeled, seeds removed/discarded and cut into 1.5 inch large cubes (about 6 cups)
2cupsfresh strawberries, green top removed and cut in half
1/2cupfresh mint, chopped
1/4cupfresh chives, chopped
1jalapeno, ribs and seeds removed and minced
Grease grill well and turn on medium heat. Cut block of halloumi cheese in half length-wise so you have two slabs.
Heat grill to 400 degrees Fahrenheit. Grill cheese for about 3 to 5 minutes per side until it gets a little colour on the outside. Allow to cool for about 10 minutes before cutting into cubes.Note: If you don't have a grill (or prefer not to use), you can pan fry the halloumi cheese.
Meanwhile, place remaining ingredients in a large bowl.
Add cubed halloumi cheese and stir to combine everything. Serves 4 to 6. Enjoy!
No salt was added to this salad. Halloumi cheese salty enough, in my opinion, and I honestly don't think the salad needs it.
I like to make and enjoy this salad right away when it's super fresh. However, leftovers can be stored, covered, in the fridge. Enjoy within 2 to 3 days.
Even though this is a 'cantaloupe' salad, if you don't have on hand, honey dew melon would be a great substitute.
Don't need these salad to be vegetarian? Prosciutto pairs lovely with cantaloupe.
For a touch more spice, try Thai red chili pepper instead of jalapeño.
Nutrition information (estimate only) is based on 6 servings.