Save Pin
Halloumi and watermelon salad is the dish I turn to whenever I want something refreshing and bold yet need it on the table fast. The salty chew of grilled halloumi against juicy sweet watermelon feels like a mini-vacation right in my backyard, and the whole thing takes under fifteen minutes from fridge to fork.
I first threw this together on a scorching July afternoon when surprise guests arrived. It left everyone raving and has since become my signature warm-weather lunch.
Ingredients
- Halloumi cheese: Pick a Cypriot variety if possible as it grills without melting and has a fantastic robust flavor
- Fresh watermelon: Seedless highly recommended for juicy sweetness and convenience
- Olive oil: A fruity extra virgin type brings out the cheese’s richness, choose one you like the taste of
- Fresh arugula: Adds a peppery green bite, look for crisp leaves
- Lime juice: Fresh makes all the difference, gives a bright zing
- Balsamic reduction: Optional but gorgeous for drizzling with tangy-sweet depth, use a syrupy aged balsamic if you can
Step-by-Step Instructions
- Prep The Cheese:
- Pat dry halloumi thoroughly with a paper towel and slice it into generous one-inch cubes. This ensures even grilling and helps the cheese develop that golden crust.
- Cut The Watermelon:
- Dice your watermelon into cubes roughly the same size as the cheese. Uniform pieces look beautiful and make for more balanced bites.
- Grill The Halloumi:
- Place your grill pan over medium heat. Add olive oil and once it shimmers, lay out the cheese cubes with space between them. Grill about two minutes per side; you are looking for crisp edges and golden marks. Handle gently with tongs so the cubes stay intact.
- Assemble The Salad:
- Lay the arugula on your serving platter or plates, then scatter the watermelon evenly. Top with the hot halloumi cubes so their warmth wilts the greens lightly. Sprinkle everything with plenty of fresh lime juice and finish with a few artful drops of balsamic reduction if using.
Save Pin
The flavor of grilled halloumi is my big summer obsession. I have this clear memory of introducing my niece to it a few years ago. She watched the cheese sizzle in the pan and could not believe it could be grilled without melting. Now it is her top request when she visits.
Storage Tips
This salad is at its absolute best right after making, when the cheese is warm and the watermelon is cool and crisp. Leftovers will keep in an airtight container in the fridge for a day, but the halloumi may firm up as it cools. If storing, keep the cheese and greens separate for maximum freshness and toss just before serving.
Ingredient Substitutions
If you cannot find halloumi, seek out queso panela or paneer, both of which hold up well to grilling. Baby spinach or baby kale can replace arugula for a milder flavor. Lemon juice works in a pinch if limes are not available and you can swap another favorite summer fruit like cantaloupe or peaches for watermelon.
Serving Suggestions
Serve this salad as a centerpiece for a light lunch with grilled pita or focaccia on the side. It pairs beautifully with herby roast chicken or simply prepared fish. For a bigger group, arrange the ingredients on a large platter so everyone can help themselves.
Cultural Context
Halloumi hails from Cyprus and is a beloved cooking cheese throughout the Mediterranean. Traditionally paired with cooling fruit in hot climates, it is prized for its savory flavor and resilience on the grill. Watermelon salads like this pop up on Greek and Turkish tables all summer as a cooling side or appetizer.
Save Pin
Common Questions
- → What makes Halloumi ideal for grilling?
Halloumi's firm texture, especially the Cypriot variety, holds its shape well over heat and develops a crisp, golden crust when grilled.
- → Can I use other greens instead of arugula?
Yes, you can substitute arugula with baby spinach, mixed greens, or even peppery watercress for a varied flavor profile.
- → Should watermelon be served chilled or at room temperature?
Watermelon offers a refreshing contrast when served slightly chilled, complementing the warm, grilled cheese.
- → Is balsamic reduction necessary?
Balsamic reduction adds sweet acidity, but it's optional. You can leave it out for a lighter flavor or replace it with another dressing.
- → Can this be made ahead of time?
It's best assembled just before serving, but the ingredients can be prepped ahead and combined at the last minute for freshness.
- → What are some suggested add-ins?
Try adding fresh mint, toasted nuts, or a sprinkle of chili flakes for extra flavor and texture.