Smoky, salty cheese + juicy sweet melon = unreal flavor combo
This is one of those salads that makes you pause after the first bite.
The grilled halloumi is crispy on the outside, gooey in the middle, and a little salty, which pairs perfectly with sweet watermelon.
It’s fresh, filling, and makes you feel like you’re eating something fancy—but it’s actually super simple to make. Let’s get into it!
📌 Servings + Time
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
🧡 Why I Love This Recipe
I started making this one summer when I had too much watermelon and a block of halloumi sitting in the fridge. Tossed it all together with some mint and a squeeze of lemon and wow—it became a go-to salad for cookouts, brunches, and even weeknight dinners. Here’s why I love it:
- It feels fancy but is super easy
- The salty + sweet balance is 🔥
- Halloumi gives it that warm, satisfying bite
- No dressing needed—just lemon juice and olive oil
- Tastes good warm or room temp
💪 Macros (per serving – approx.)
- Calories: 310
- Protein: 13g
- Fat: 21g
- Carbs: 18g
- Fiber: 1g
- Sugar: 14g
🧠 Why This Recipe Works (Quick Science)
- Halloumi doesn’t melt like other cheeses – It holds its shape and gets crispy when grilled because of its high melting point.
- Sweet fruit + salty cheese = balanced flavor – The sugar in the watermelon offsets the saltiness in the cheese.
- Acid from lemon brightens it all up – The citrus cuts the richness of the halloumi and makes the flavors pop.
🛒 What You’ll Need
- 8 oz halloumi cheese, sliced into 1/4-inch thick pieces
- 3 cups seedless watermelon, cut into 1-inch cubes
- 1 tbsp olive oil
- Juice of 1 lemon
- Pinch of black pepper
- Small handful of fresh mint leaves, torn or roughly chopped
🔪 Tools You’ll Need
- Sharp knife
- Cutting board
- Grill pan or nonstick skillet
- Tongs or spatula
- Large mixing bowl
- Citrus juicer (optional)
💡 Pro Tips
- Dry the halloumi before grilling – It helps it brown faster.
- Don’t overcrowd the pan – Grill cheese slices in batches if needed.
- Use cold watermelon – Makes the contrast with the warm cheese even better.
- Serve right away – Halloumi is best when it’s still warm and slightly crisp.
- Taste the lemon first – Some are super tart, so adjust to taste.
🔁 Substitutions & Variations
- No halloumi? Try paneer or grilled feta (but be gentle—they’re softer).
- Add greens – Arugula or baby spinach works great here.
- More crunch? Add sliced cucumbers or toasted pine nuts.
- Make it spicy – Sprinkle chili flakes or drizzle hot honey.
⏱ Make-Ahead Tips
- You can cube the watermelon and slice the halloumi ahead of time.
- Grill the cheese just before serving for best texture.
⚠️ Common Mistakes
- Skipping the grill/oil step – Halloumi needs that sear to shine.
- Using watery watermelon – Go for a firm, sweet melon.
- Adding lemon too early – Acid can soften the cheese too much if it sits.
🍽 What to Serve With
- Grilled chicken or lamb
- Herby couscous or orzo salad
- Toasted pita or crusty bread
- Roasted veggies or corn on the cob
- Sparkling water with lime or chilled white wine
🥗 How to Make Grilled Halloumi Watermelon Salad
Step 1: Slice the Halloumi
Cut an 8 oz block of halloumi into 1/4-inch thick slices. Pat dry with a paper towel.
Step 2: Grill the Halloumi
Heat 1 tbsp olive oil in a grill pan or skillet over medium heat. Add the halloumi slices and cook for 2–3 minutes on each side until golden brown.
Step 3: Cube the Watermelon
While the cheese grills, cube 3 cups of seedless watermelon into 1-inch pieces.
Step 4: Combine Everything
Add grilled halloumi to the bowl with watermelon. Add the juice of 1 lemon, a pinch of black pepper, and a handful of torn mint leaves. Toss gently.
Step 5: Serve Immediately
Spoon into bowls or serve family-style on a platter. Garnish with extra mint if you like.
🧊 Leftovers & Storage
- Best eaten fresh. The halloumi gets rubbery in the fridge.
- If needed, store leftovers in an airtight container for 1 day.
- Refresh with a little extra lemon juice and mint before eating.
❓ FAQ
What is halloumi?
It’s a firm, salty cheese from Cyprus that grills without melting.
Can I use pre-cut watermelon?
Totally fine—just make sure it’s fresh and not mushy.
Do I need a grill pan?
Nope! A regular nonstick skillet works great.
Can I add other fruit?
Yes! Try grilled peaches or strawberries for a twist.
🥄 That’s It!
This salad is one of those simple but surprising recipes that feels like more than the sum of its parts. Sweet fruit, salty cheese, and fresh herbs all tossed together—it’s a total win. Try it out and let me know how it goes in the comments or if you make any fun tweaks! 🌿🧀🍉