Discover salty, grilled haloumi cheese and a watermelon salad that makes it shine.

A salty white sheep or cowís milk cheese from Greece or Turkey, haloumi is usually eaten grilled.†Itís pure, unadulterated deliciousness. I typically see haloumi baked or grilled on restaurant menus, which, for some reason, never appealed to me that much. But one night when we were at dinner†in Aspen, Colo., I ordered the most addictive grilled haloumi salad and havenít been able to get it off my mind since. Haloumi is a great option for vegetarians, since grilling gives it such a satisfying golden crust on the outside and melty goodness on the insideÖeven carnivores wouldnít miss the meat! As a main course option, I skewer it with vegetables and grill, or serve on crusty bread with pesto and eggplant. For this first-course salad, I took a cue from Cypress tradition and served it with cold sweet watermelon, though I added peppery arugula, mint-infused oil and balsamic to the mix. This would be†such†a welcome and unexpected addition to summer barbecue menus. óBy Camille Styles, Owner and Creative Director at Camille Styles Brought to you by: Relish - Free Recipes, Cooking Videos & Articles