This past weekend Pat and I were getting breakfast at Sisters Brooklyn in Clinton Hill and we realized that we were sitting approximately 10 feet away from Adrian Grenier aka Vince from Entourage. We're both huge Entourage fans (which is something I don't often admit because I think it's a really sexist show) and were internally freaking out but did a fantastic job of acting really cool about it. I was proud of myself about this because one of my most shameful moments is when my friend Grace was standing with Tina Fey ready for a picture, and I failed to press the button because I momentarily blacked out because I was so stunned. Whenever I bring this moment up with Grace she just laughs about it but I secretly want to sink into the ground with failure every time I think about it.
After we left Sisters we were talking about how weird life is when you just happen to be in the same place at the same time for something interesting to happen. Not even just seeing a celebrity - I feel like some many cool moments happen when you least expect it whether it's a new opportunity, making a new friend, or just witnessing an awesome interaction or experience. I've been trying to keep this mantra in mind lately when I'm thinking about my life as it moves so quickly and trying to be spontaneous at the same time. Life is so short and I just want to take advantage of what is around me, especially when it's easy to get lost in the shuffle.
The first time I tried grilled halloumi was at Jack's Wife Freda and I was instantly hooked. There's something about the saltiness and the texture of the cheese when grilled that is completely addicting. I've been making it at home ever since and I love balancing the flavor with the sweetness of tomatoes. When I saw these beautiful melons at the farmers market a couple weeks ago, I knew I had to try adding these in too.
Melon and Tomato Salad on Grilled Halloumi
Seed melons and cut into bite-size pieces. Cut cherry tomatoes in half and toss with melons, basil, olive oil, lemon, and spices. Set aside.
Cut halloumi into flat slices. Heat a cast iron skillet and lay halloumi in flat. It does not need olive oil and will cook in its own juices. Cook on either side for about 1 minute until there are grill marks. Remove from skillet and place on a flat dish.
Spoon melon and tomato mixture on top of grilled halloumi and enjoy!
- 2 small melons (I used watermelon and snow leopard melon)
- 1 pint of heirloom cherry tomatoes
- 1 handful fresh basil
- 1 package of halloumi cheese
- 1/4 cup olive oil
- salt, pepper, and red chili flakes to taste
- juice of freshly squeezed lemon