Watermelon Salad with Cornbread Croutons
Watermelon Salad with Cornbread Croutons
Watermelon Salad with Cornbread Croutons
Watermelon Salad with Cornbread Croutons

Watermelon Salad with Cornbread Croutons

David Venable

That summertime classic, watermelon, makes this salad extra refreshing for warm-weather meals.

Ingredients

  • 1/2 cup day-old cornbread, cut into 3/4 inch cubes
  • Olive oil or cooking spray
  • Salt and pepper, to taste
  • 8 oz halloumi cheese, cut widthwise into 6–8 (1/2 inch thick) slices
  • 3 cups baby arugula
  • 1/2 cup English cucumber, cut into half moons
  • 1/4 cup red onion, thinly sliced
  • 1 bottle store-bought champagne or red wine vinaigrette
  • 6–8 watermelon wedges, rind trimmed, cut like the halloumi
  • Fresh mint leaves, for garnish

Directions

Preheat the oven to 350°F and the grill to medium-high heat.
Lightly spray the cornbread cubes with olive oil or cooking spray and season with the salt and pepper to taste. Place the cubes on a baking sheet lined with parchment paper and bake in the oven for 5–10 minutes, until golden brown and just crispy. Set aside to cool.
Gently pat the halloumi cheese dry with paper towels, then lightly spray it with olive oil or cooking spray. Grill each side for about 2 minutes. Set aside.
In a large mixing bowl, toss together the arugula, cucumber, and red onion. Lightly dress this mixture with the vinaigrette and place on a platter.
Arrange the watermelon and halloumi over the arugula mixture, then top with the cooled cornbread croutons and mint leaves. Serve immediately.

Cook's Notes

Save time by using store-bought cornbread croutons instead of making them.

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