Jump to Recipe
Grilled Halloumi and Watermelon Salad is a simple summer dish that pairs salty, squeaky cheese with sweet, juicy melon. The halloumi gets a quick sear in a hot pan or on the grill until golden, while the watermelon stays cold and fresh.
The contrast is what makes this work. Warm cheese against cold fruit, salty against sweet, and a little crunch from the mint and arugula.
I make this when it’s too hot to cook much else. It comes together in about 25 minutes and needs almost no real cooking, just a hot pan and a few minutes of attention.
One thing to watch: halloumi turns rubbery if you leave it in the pan too long after it browns. Pull it off the heat as soon as you see color, not later.
Why You’ll Love This Recipe
- Ready in about 25 minutes with almost no real cooking
- Salty halloumi and sweet watermelon balance each other well
- Works as a light lunch or a side for grilled meat
- No oven needed, just a hot skillet or outdoor grill
Ingredient Notes
- Halloumi: Look for a firm block, not pre-sliced packs, since thicker slices hold up better on the heat. Feta can work as a swap but won’t grill into slabs.
- Watermelon: Pick a ripe, seedless melon and pat the cubes dry after cutting so the salad doesn’t turn watery on the plate.
- Mint: Fresh mint gives the salad a cool edge. Basil works too if that’s what you have on hand.
- Lime: Lime juice cuts through the richness of the cheese. Lemon is a fine substitute if you’re out of lime.
- Red onion: Thin slices add a little bite. Soak them in cold water for 5 minutes first if you want a milder flavor.
Charred Halloumi and Watermelon Salad with Fresh Mint
Ingredients
Method
- Cut the watermelon into 2.5 cm cubes and pat dry with paper towels to remove excess moisture.
- Slice the halloumi into 1 cm thick slabs, about 8 pieces from a 250 g block.
- Thinly slice the red onion and pick the mint leaves.
- Heat a grill pan or skillet over medium-high heat for 2 minutes, until hot but not smoking.
- Brush the halloumi slices lightly with 1 tbsp olive oil and lay them in the pan.
- Cook for 2 to 3 minutes per side, until deep golden grill marks form and the cheese is soft in the middle. Move it to a plate right away, since it firms up fast once off the heat.
- Spread the arugula on a large platter and scatter the watermelon and red onion over the top.
- Lay the warm halloumi slices over the salad while they're still warm.
- Whisk the lime juice, remaining 2 tbsp olive oil, and honey in a small bowl, then drizzle over the salad.
- Scatter the mint leaves, add a pinch of black pepper and flaky salt, and serve right away.
Notes
- Pat watermelon dry before plating so juices don't pool under the halloumi.
- Sear halloumi 2 to 3 minutes per side, no longer, or it turns tough.
- Assemble the salad right before serving since watermelon softens once cut.
- Use flaky salt sparingly since halloumi is already salty on its own.
Tips for Success
- Pat the watermelon dry with paper towels before plating so the juices don’t pool under the cheese.
- Heat the pan for a full 2 minutes before adding the halloumi so it browns fast instead of steaming.
- Slice the halloumi at least 1 cm thick so it doesn’t fall apart or melt into the pan.
- Add the halloumi to the salad while it’s still warm, since it goes firm and chewy as it cools.
- Taste the dressing before adding extra salt, since halloumi is already salty on its own.
Variations
- Add cubed avocado and a handful of toasted pistachios for extra richness and crunch.
- Swap the mint for basil and add a drizzle of balsamic glaze for a deeper flavor.
- Turn it into a full meal by adding grilled shrimp or shredded grilled chicken on top.
Storage and Reheating
This salad is best eaten right after you make it, since the watermelon releases juice once it sits and the halloumi loses its crisp edge as it cools.
If you need to prep ahead, cut the watermelon and grill the halloumi separately, then keep both covered in the fridge for up to 1 day. Toss everything together only when you’re ready to serve.
Reheating isn’t really an option here since cold halloumi turns rubbery in the microwave. If you have leftover grilled halloumi, warm it in a dry skillet over medium heat for about 1 minute per side, then add it fresh to cold watermelon.
Serving Suggestions
This salad works well next to grilled chicken, lamb kofta, or a simple piece of grilled fish, since the sweet and salty flavors sit alongside plain grilled protein without competing.
Serve it with warm pita or flatbread on the side if you want to make it a full lunch. A bowl of hummus or tzatziki on the table works too.
For drinks, I like a glass of chilled rosé or sparkling water with extra lime wedges, since both keep things light next to the salty cheese.
FAQ
Why does my grilled halloumi turn rubbery and squeaky?
Halloumi turns rubbery when it sits in the pan too long after it browns, or when the heat is too low so it cooks slowly instead of searing fast. Use a hot pan or grill, sear each side for 2 to 3 minutes until golden, and take it off right away. Serve it while it’s still warm, since it firms up more as it cools.
Can I use feta instead of halloumi in this salad?
You can, but feta won’t grill the same way since it crumbles and melts instead of holding a firm slab. If you want the salty-sweet combo without grilling, toss crumbled feta straight into the salad with the watermelon and mint. Halloumi is the better choice if you want that warm, golden crust on top.
Can I make this watermelon and halloumi salad ahead of time?
You can prep the parts separately, but don’t toss the salad together until you’re ready to eat it. Cut the watermelon and grill the halloumi up to a day ahead, then keep them in separate containers in the fridge. Watermelon releases water once cut, and sitting near the cheese and greens will make everything soggy.
What goes well with grilled halloumi and watermelon salad?
This salad pairs well with grilled chicken, lamb kofta, or a piece of grilled fish, since the sweet and salty flavors work alongside simple grilled protein. It also works as a light lunch on its own with warm pita on the side. A glass of chilled rosé or sparkling water with lime rounds it out.
Is grilled halloumi and watermelon salad gluten free?
Yes, this salad is gluten free since it’s built from halloumi, watermelon, mint, and greens with no wheat or flour anywhere in it. Just check the halloumi label if you’re strictly avoiding cross-contamination, since some brands process cheese in facilities with other allergens. Serve it with gluten-free flatbread if you want something to scoop it with.
What’s the difference between grilling halloumi in a pan and on an outdoor grill?
A grill pan or skillet gives an even golden crust and is easier to control, while an outdoor grill adds smoky flavor and light char marks. Halloumi can stick to grill grates if they aren’t hot and oiled first, so a grill pan is the safer option for beginners. Both methods work fine for this salad.