A Summer Favorite: Grilled Halloumi & Watermelon Salad
Nothing says summer quite like watermelon—except maybe grilled halloumi. So what happens when you bring these two icons together? You get the ultimate warm-weather dish: a grilled halloumi and watermelon salad that’s refreshing, salty-sweet, and completely unforgettable.
This salad is perfect for BBQs, al fresco lunches, potlucks, or as a light dinner when the sun is still high and you don’t want to turn on the oven. It’s simple to make, visually stunning, and full of contrasting flavors that just work.
Why This Salad Works So Well
Let’s break it down:
- Salty + sweet combo from halloumi and watermelon
- Grilled cheese adds texture and richness
- Hydrating and light thanks to juicy watermelon
- Fresh herbs and greens for balance
- No dressing needed—just olive oil and lemon do the trick
It’s proof that sometimes the most unexpected pairings are the most delicious.
Ingredients You’ll Need
Here’s everything you need to bring this colorful bowl of sunshine together:
Core Ingredients:
| Ingredient | Purpose |
|---|---|
| Halloumi cheese | Grills beautifully, brings salty bite |
| Watermelon (seedless) | Sweet, juicy contrast |
| Arugula or baby greens | Peppery base to build on |
| Fresh mint or basil | Adds herbal brightness |
| Olive oil | For grilling and finishing drizzle |
| Lemon juice | Balances flavors with acidity |
| Salt & pepper | Optional—halloumi is salty enough |
Optional Add-Ins:
| Add-In | Why It’s Great |
|---|---|
| Toasted pine nuts | Adds crunch and nuttiness |
| Cucumber slices | For extra freshness |
| Pickled red onions | Brings tang and color |
| Balsamic glaze drizzle | Adds sweet acidity |
| Feta cheese (crumbled) | If you’re mixing cheeses |
Feel free to keep it minimal or dress it up—it’s a flexible foundation.
What is Halloumi?
If you’ve never cooked with halloumi before, here’s a quick intro:
- Origin: Traditional cheese from Cyprus, made from sheep’s, goat’s, or cow’s milk
- Texture: Firm and squeaky
- Flavor: Salty and mild
- Melting point: Very high—it doesn’t melt like mozzarella, so it can be grilled or pan-seared
Grilled halloumi becomes golden and crisp outside, soft and slightly chewy inside—like cheese croutons with superpowers.
Step-by-Step: How to Make the Salad
Step 1: Prep the Watermelon
Cut your seedless watermelon into 1-inch cubes or triangles. You’ll want them big enough to stand up next to the grilled halloumi, but still easy to bite.
Place in the fridge to keep them cool while you prep the rest.
Step 2: Slice and Grill the Halloumi
Slice the halloumi into ½-inch thick slabs. Pat dry with a paper towel (this helps prevent sticking).
Heat a grill pan or nonstick skillet over medium-high heat. Add a splash of olive oil and cook halloumi slices for 2–3 minutes per side, until golden with char marks.
Remove from heat and let cool slightly before cutting into chunks or strips.
Step 3: Assemble the Salad
On a large platter or shallow bowl, layer:
- A bed of arugula or baby greens
- Watermelon cubes
- Grilled halloumi pieces
- Fresh mint or basil leaves
Drizzle with olive oil and lemon juice. Add optional toppings like toasted pine nuts or pickled onions if using.
Season very lightly with black pepper—you probably won’t need salt due to the halloumi.
Step 4: Serve Immediately
This salad is best served fresh and slightly warm, while the halloumi is still crispy.
If preparing ahead, grill the halloumi separately and assemble just before serving.
Quick Tips for Success
- Use ripe watermelon: Look for deep red flesh and juicy texture
- Dry the halloumi before grilling: This prevents it from steaming or sticking
- Don’t overcook the cheese: It gets rubbery if left too long
- Serve warm or room temp: Chilling grilled halloumi changes its texture
- Use good olive oil: The flavor shines in a salad this simple
Flavor Variations to Explore
Want to mix things up? Try these delicious combos:
| Variation | Description |
|---|---|
| Greek-style | Add Kalamata olives, cucumber, oregano |
| Middle Eastern-inspired | Add sumac, pomegranate, and parsley |
| Tropical twist | Use mango or pineapple instead of watermelon |
| Crunch factor | Add roasted chickpeas or croutons |
| Vegan option | Sub tofu slabs for grilled halloumi |
This is one of those recipes that grows with your taste buds.
Nutritional Snapshot (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 14g |
| Carbohydrates | 20g |
| Fat | 22g |
| Sugar | 13g (natural from fruit) |
| Sodium | 460mg |
Light yet satisfying, especially with a handful of nuts or a slice of sourdough on the side.
When to Serve Grilled Halloumi & Watermelon Salad
This dish is a summer all-star, but it fits into a surprising number of occasions:
- Backyard barbecues
- Brunch spreads
- Potluck gatherings
- Meatless Monday dinners
- Post-workout refreshment
- Appetizer or side at a dinner party
It’s versatile, unique, and memorable—everything a good salad should be.
Serving Suggestions
Turn this salad into a full meal with one of these pairings:
| Pairing Option | Why It Works |
|---|---|
| Grilled pita or flatbread | Scoops up all the juices and cheese |
| Chilled rosé or white wine | Pairs beautifully with salty-sweet |
| Lentil tabbouleh | Adds earthiness and protein |
| Cold pasta salad | Keeps things breezy and satisfying |
Or just enjoy it solo—it truly holds its own.
FAQs: Your Halloumi & Watermelon Questions Answered
Can I make this salad ahead of time?
You can prep the ingredients ahead, but don’t assemble until serving—halloumi is best warm, and watermelon can water down the greens.
Can I use another cheese?
Yes! Try feta, paneer, or queso panela for similar salty vibes, but only halloumi holds up to grilling.
What greens work best?
Arugula adds peppery contrast. Baby spinach or spring mix are also great options.
How long does grilled halloumi stay good?
It’s best eaten the same day, but you can store it in the fridge and reheat gently in a pan for up to 2 days.
Can I grill the watermelon too?
Yes! Grilling intensifies its sweetness and adds a smoky flavor. Slice into large planks and sear for 1–2 minutes per side.
External Resources for More Ideas
- 🔗 What Is Halloumi Cheese? – Bon Appétit
- 🔗 How to Grill Halloumi – The Kitchn
- 🔗 Watermelon Nutrition Benefits – Healthline
- 🔗 Fresh Herb Pairing Guide – BBC Good Food
- 🔗 Mediterranean Diet Basics – Cleveland Clinic
Final Thoughts: Simple Ingredients, Stunning Results
This grilled halloumi and watermelon salad proves that minimal ingredients can yield maximum flavor. It’s salty, sweet, juicy, and just a little charred—the kind of salad that actually makes you excited to eat salad.
It’s playful, colorful, and adaptable—whether you’re serving it poolside with friends or tossing it together for a light weeknight meal.
So grab a skillet, fire up the grill, or just heat your pan. Summer is calling—and it tastes like halloumi and watermelon.
Bon appétit! 🍉🧀🌿
