Name: Grilled Halloumi and Watermelon Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 4 cups seedless watermelon, cubed; 8 oz halloumi cheese, sliced; ¼ cup fresh mint leaves; 1 tbsp olive oil; 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste

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Why You’ll Love This Recipe

I love how this salad brings together contrasting textures and flavors — the sweet coolness of watermelon, the warm, golden halloumi, and the brightness of fresh mint. It’s both light and satisfying, perfect for when I want something that feels fancy but takes just minutes to make. Whether I serve it as a side, appetizer, or even a light lunch, it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups watermelon, cubed
8 ounces halloumi cheese, sliced
1/4 cup fresh mint leaves
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Directions

Step 1: Grill the Halloumi
I heat a grill pan over medium-high heat and add the halloumi slices. Each side grills for about 2–3 minutes until they turn golden brown and slightly crispy on the outside.

Step 2: Combine the Salad
In a large mixing bowl, I combine the cubed watermelon with the freshly grilled halloumi.

Step 3: Add Mint
I gently fold in the mint leaves for a burst of cooling, herbal flavor that balances the richness of the cheese.

Step 4: Make the Dressing
In a small bowl, I whisk together the olive oil, lemon juice, salt, and pepper.

Step 5: Toss and Serve
I drizzle the dressing over the salad and toss everything gently to combine. It’s best served immediately while the halloumi is still warm.

Servings and Timing

This recipe makes 4 servings and takes about 15 minutes from start to finish — no need to prep hours in advance, which is why I often turn to it for quick and elegant meals.

Variations

Add greens: I sometimes toss in a handful of arugula or baby spinach for extra body.
Fruity twist: Swapping or mixing in cantaloupe or strawberries works wonderfully.
Spicy kick: I like adding a sprinkle of chili flakes or a slice of fresh chili for a bold contrast.
Nutty crunch: A handful of toasted pine nuts or slivered almonds adds texture and richness.
Balsamic finish: A drizzle of balsamic glaze gives it an extra layer of complexity.

Storage/Reheating

Storing Leftovers
While this salad is best enjoyed fresh, if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. The watermelon tends to release juice, so I give it a quick toss before serving again.

Reheating
I don’t recommend reheating the entire salad, but if I have extra grilled halloumi, I reheat just the cheese in a pan until warm before mixing it back into fresh ingredients.

FAQs

Can I make this salad ahead of time?

I can prep the watermelon, mint, and dressing in advance, but I grill the halloumi and combine everything just before serving to keep it fresh and crisp.

What does halloumi taste like?

Halloumi is salty, firm, and savory. When grilled, it gets beautifully golden and slightly crisp on the outside while staying chewy inside — it pairs perfectly with the sweetness of watermelon.

Can I substitute the halloumi?

If I don’t have halloumi, I might try grilling paneer or using feta (uncooked). Just note that only halloumi holds up well to grilling without melting.

What’s the best type of watermelon to use?

I like using seedless watermelon with deep red flesh — it’s sweeter and makes for an easier, cleaner salad.

How do I keep the salad from getting watery?

I cut the watermelon right before assembling and avoid overmixing to prevent too much juice from pooling. A light hand helps keep everything crisp and fresh.

Conclusion

This grilled halloumi and watermelon salad is the ultimate balance of flavor and ease. I love serving it at outdoor dinners or anytime I want something light yet indulgent. With its vibrant look and unique pairing, it never fails to steal the spotlight on the table.