Watermelon salad with grilled cheese cubes
Ingredients:
¼ cup extra-virgin olive oil, plus more for pan
¼ cup fresh lime juice (2–3 limes)
3 tbsp. honey
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh mint
2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. minced garlic
2 (8-oz.) pkgs. halloumi cheese OR 1 (12-oz.) block feta cheese, cut in ½-inch slices
6 cups seeded or seedless red watermelon, diced
2 pints heirloom cherry tomatoes in assorted colors, halved
2 medium cucumbers, seeded and cut into thin half-moons
1 medium red onion, thinly sliced crosswise
1 red or green bell pepper, seeded and cut into thin strips
1 large jalapeño pepper, seeded and cut into very thin strips
6 fresh basil leaves, cut into very thin strips
Directions: In a small Mason jar, combine first 8 ingredients. Seal jar; shake for 1 minute, until emulsified and smooth. Refrigerate for up to a week.
Heat a cast-iron skillet over medium until hot but not smoking. Add just enough oil to coat the bottom of the pan. Add cheese slices. Sear both sides until medium golden brown, about 5 minutes total. Transfer to a cutting board.
In a large serving bowl, toss together watermelon and remaining ingredients until just incorporated. Cut grilled cheese into small cubes, then add to the bowl. Toss with enough dressing to lightly coat. Serve immediately.
In season this month: The following fruits and vegetables are in season in Pennsylvania during August! Enjoy them now, when they are the most nutritious and delicious.
Fruits: Apples, blackberries, blueberries, cantaloupe, grapes, nectarines, peaches, pears, plums and pluots, raspberries, and watermelon.
Vegetables: Beets, carrots, corn, cucumbers, eggplant, green beans, kale, mixed greens, mushrooms, onions, peppers, potatoes, squash, and tomatoes.
