Variation
Add toasted pumpkin seeds or pine nuts for extra crunch.
Salad · Grill · Vegetarian · Mediterranean
Grilled Halloumi and Watermelon Salad
Celebrate peak summer with this Grilled Halloumi and Watermelon Salad, a perfect balance of salty, sweet, and smoky flavors finished with a zesty lime vinaigrette.
Prep
10 min
Cook
5 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Slice the Watermelon
Remove the rind and cut the watermelon into triangles or cubes. Keep them chilled until the moment of assembly to maintain crunch.
Tip: Pat the fruit dry with a paper towel so the dressing doesn't slide off.
- 2
Prep the Halloumi
Drain the halloumi from its brine and pat it thoroughly dry. This ensures a better char on the grill.
Vinaigrette
- 1
Whisk the Dressing
In a small jar, combine olive oil, lime juice, honey, and salt. Shake or whisk until emulsified.
How to Make Grilled Halloumi and Watermelon Salad
Total time: 15 min · Yields 4 servings
- 1
Preheat the Grill
Set your grill or stovetop griddle pan to medium-high heat. Lightly brush the grates with a high-smoke point oil to prevent sticking.
- 2
Grill the Halloumi
Place the halloumi slices directly onto the hot grill. Cook for about 2 minutes per side until distinct golden-brown grill marks appear and the cheese begins to soften.
- 3
Optional: Char the Watermelon
For extra depth, grill half of the watermelon wedges for 60 seconds per side. This caramelizes the sugars without making the fruit mushy.
- 4
Assemble the Greens
On a large platter, scatter the baby arugula and red onion slices. Top with the chilled and/or grilled watermelon pieces.
- 5
Layer the Cheese
Place the warm grilled halloumi slices over the watermelon while they are still soft and pliable.
- 6
Dress and Garnish
Drizzle the lime vinaigrette over the salad. Scatter the fresh mint leaves, chili flakes, and a final pinch of sea salt over the top.
Chef's Tips
- Pat the halloumi dry before grilling. Moisture prevents that beautiful golden crust from forming.
- Don't overcook the cheese. Halloumi becomes rubbery if left on the heat too long. Remove it as soon as the char marks are visible.
- Keep the watermelon cold. The temperature contrast between the ice-cold fruit and the hot cheese is what makes this dish legendary.
What to Serve with Grilled Halloumi and Watermelon Salad
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Served as a vibrant centerpiece for a backyard BBQ.
- Plated as individual appetizers for a summer dinner party.
- Tucked into pita bread for a refreshing vegetarian wrap.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Substitute lime juice with balsamic glaze for a richer, tangier profile.
Variation
Swap mint for fresh basil if you prefer an earthy, floral aroma.
Storage & Reheating
This salad is best served immediately as the halloumi will firm up and the watermelon will release juices over time. If you have leftovers, store the components separately in the fridge for up to 24 hours. Reheat the halloumi in a dry pan for 30 seconds to restore its texture.
Further reading
Frequently asked questions
Why is my halloumi squeaky?
The 'squeak' is caused by the protein structure of the cheese rubbing against your teeth. It is a signature characteristic of halloumi and perfectly normal.
Can I make this salad ahead of time?
You can prep the ingredients, but do not assemble until serving. The salt in the cheese and dressing will cause the watermelon to lose its water, resulting in a soggy salad.
Can I use feta instead of halloumi?
Yes, but do not grill the feta. Simply crumble cold feta over the watermelon. For grilling, halloumi is unique because it holds its shape.
What if I don't have a grill?
A cast-iron skillet or a heavy non-stick frying pan works perfectly. Use medium-high heat and a tiny bit of oil.
Is halloumi vegetarian?
Traditional halloumi is made with rennet. Look for 'vegetable rennet' on the label to ensure it is 100% vegetarian-friendly.
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