A fresh and summery watermelon zucchini noodle salad with grilled halloumi that features watermelon’s savory side.
Wonderfully cool and crunchy, watermelon is truly the perfect summer food.
Refreshingly delicious, it keeps you hydrated while offering a good dose of potassium and lycopene. And while biting into a freshly cut slice on a hot day is one of those simple summer pleasures, it’s also equally tasty paired with more savory flavors, making it a multitasking kind of fruit.
Combine sweet watermelon, with fresh baby spinach, slippery zucchini noodles and the freshness of mint and basil and you’ve got the makings of a dish that’s a welcome addition to any summer menu. It’s tough to think of a better dinner on a warm evening, and this is just the kind of dish I want to dig into at a picnic or barbeque.
This watermelon zucchini noodle salad relies on fresh ingredients that deliver big flavors when married together in the simplest of fashion.
You start with a base of tender baby spinach, topped with tender zucchini noodles slicked with bits of black olives and chopped basil. Triangles of juicy watermelon are next in line as is a sprinkling of fresh mint. The final flourish are warm slice of grilled halloumi cheese and a pinch of sea salt to tie it all together.
Saltly black olives and Halloumi cheese bring out the sweetness in the watermelon, amplifying its flavor, while the lime vinaigrette provides acidity and liveliness and the herbs a fresh counterpoint to both the salty and sweet flavors.
It’s quick and casual and just the kind of thing you’ll find yourself craving on a hot day.
Serves 2 to 4
Sylvie Shirazi
Yields 2-4
A fresh and summery watermelon zucchini noodle salad with grilled halloumi that features watermelon's savory side.
20 minPrep Time
5 minCook Time
Save RecipeIngredients
- The juice of 1 large lime
- ¼ cup/60ml extra virgin olive oil (divided use)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper to taste
- 4 oz baby spinach
- 2 small to medium zucchini, made into noodles using a spiralizer or julienne peeler ,
- ¼ cup/ Greek olives, finely chopped
- 2 Tablespoons finely chopped basil leaves
- 8 slices of seedless watermelon, cut into wedges
- 2 oz Halloumi cheese, cut into ½ to ¼ -inch slices (or substitute fresh feta if you can’t find halloumi cheese, skip the broiling)
- 1 Tablespoon finely chopped fresh mint leaves
Instructions
- Whisk together the lime juice, 3 Tablespoons of the olive oil, salt, and pepper. Set aside while you make the halloumi cheese.
- Preheat a grill or set your oven to broil. Lightly brush the cheese slices with 1 Tablespoon of the olive oil. And place on grill or broiler pan. Cook flipping once until bubbly and golden (about 1 minute per side).
- Place the spinach in a large bowl and toss with half of the dressing. In another bowl, toss the zucchini noodles with the other half of the dressing along with the olives and chopped basil.
- Place spinach on a plate or shallow bowl, top with zucchini noodles, watermelon slices, a few slices of the grilled halloumi and sprinkle with a few mint leaves.
- Taste for seasoning (adding a pinch of salt or a drizzle of olive oil if necessary) and serve immediately.
Notes
For Vegan or Paleo (omit cheese)
Calories
Fat
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Protein
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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