Grilled halloumi salad with watermelon and mint is built around contrasts: warm, salty cheese, cool juicy fruit, crisp greens, and a bright lime dressing. Halloumi keeps its shape in a hot pan, so its surface can turn golden while the center stays pleasantly soft. Watermelon and mint bring the fresh side of the plate without needing a complicated sauce.
RECIPE CARD
Grilled Halloumi Salad with Watermelon and Mint
Ingredients
- 8 ounces (250 g) halloumi cheese
- 4 cups (about 600 g) seedless watermelon, cut into bite-size cubes
- 2 cups mixed salad greens, washed and thoroughly dried
- 1/4 cup loosely packed fresh mint leaves, plus a few extra for finishing
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, from about 1 lime
- 1 teaspoon honey, optional
- 1/4 teaspoon freshly ground black pepper
- 1 additional lime, cut into wedges, for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Slice and Dry the Halloumi: Drain the halloumi and pat the block dry with paper towels. Cut it across the block into roughly 1/2-inch (1 cm) slices; you should…
- Prepare the Watermelon, Greens, and Mint: Cut the watermelon into approximately 1-inch (2.5 cm) cubes and remove any large dark seeds. Measure about four cups, then spread the cubes on…
- Whisk the Lime Dressing: In a small bowl, whisk the lime juice with 1 tablespoon of the olive oil and the black pepper. If the lime tastes particularly…
- Grill the Halloumi: Heat a nonstick grill pan over medium-high heat until hot. Brush the ridges lightly with the remaining tablespoon of olive oil. Lay the halloumi…
- Assemble and Serve: Scatter the watermelon cubes over the greens and tuck the torn mint among them. Whisk the lime dressing again, then drizzle most of it…
This version makes four side servings in about 25 minutes, with 15 minutes of preparation and roughly 10 minutes of cooking. It also makes a light lunch for two. Prepare the cold ingredients first and grill the cheese last so it reaches the table warm. Dress the salad just before serving; watermelon releases juice as it sits, and the greens lose their lift if coated too early.
Why You’ll Love It
- Clear flavor balance: Salty, browned halloumi plays against sweet watermelon and tart lime.
- Quick cooking: Only the cheese needs the pan; the rest of the salad stays fresh and cool.
- Flexible portions: Serve four small plates alongside a meal or divide it between two for lunch.
Ingredients
- 8 ounces (250 g) halloumi cheese
- 4 cups (about 600 g) seedless watermelon, cut into bite-size cubes
- 2 cups mixed salad greens, washed and thoroughly dried
- 1/4 cup loosely packed fresh mint leaves, plus a few extra for finishing
- 2 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, from about 1 lime
- 1 teaspoon honey, optional
- 1/4 teaspoon freshly ground black pepper
- 1 additional lime, cut into wedges, for serving
Choose a ripe, firm watermelon that can be cut into neat cubes. Pat wet cubes dry lightly so the dressing does not pool. Wash the mint and greens, then dry them thoroughly in a salad spinner or on a clean towel.
Halloumi is already salty, so there is no extra salt in the base recipe. The optional honey softens a sharp lime, but the fruit may be sweet enough without it. Use half the olive oil for the grill pan and the other half in the dressing. A nonstick ridged pan browns the cheese without tearing it.
Step-by-Step Instructions
Step 1: Slice and Dry the Halloumi
Drain the halloumi and pat the block dry with paper towels. Cut it across the block into roughly 1/2-inch (1 cm) slices; you should have about eight pieces, depending on the package. Pat the cut faces dry as well. Moisture on the surface makes cheese steam before it browns. Keep the slices on a plate while you prepare the fruit and dressing, but do not leave them near the heat. If a slice breaks, cook the pieces as they are rather than trying to press them back together.
Step 2: Prepare the Watermelon, Greens, and Mint
Cut the watermelon into approximately 1-inch (2.5 cm) cubes and remove any large dark seeds. Measure about four cups, then spread the cubes on a clean towel for a minute if they are especially juicy. Place the dry greens in a large, shallow serving bowl or on a platter. Gently tear the mint leaves, saving a few whole leaves for the finish. Keep the melon and mint separate from the greens for now, so the leaves do not wilt while the cheese cooks.
Step 3: Whisk the Lime Dressing
In a small bowl, whisk the lime juice with 1 tablespoon of the olive oil and the black pepper. If the lime tastes particularly tart, whisk in the optional teaspoon of honey until dissolved. The dressing will separate as it stands, so give it one more quick stir immediately before pouring. Start with the measured lime juice rather than squeezing directly over the platter; that makes the balance easier to control. Set out the second lime as wedges for anyone who wants more acidity at the table.
Step 4: Grill the Halloumi
Heat a nonstick grill pan over medium-high heat until hot. Brush the ridges lightly with the remaining tablespoon of olive oil. Lay the halloumi slices in one layer, leaving a little room around each piece; work in two batches if the pan is small. Cook for two to three minutes on the first side without nudging them, then turn with a thin spatula and cook for another two to three minutes. Look for distinct golden marks and a warmed, slightly softened center. Move the slices to a plate as soon as they are done. Overcooking can make them tough.
Step 5: Assemble and Serve
Scatter the watermelon cubes over the greens and tuck the torn mint among them. Whisk the lime dressing again, then drizzle most of it over the cold ingredients and turn them gently once or twice. Arrange the warm halloumi slices on top rather than burying them in the fruit. Add the reserved mint leaves and offer the lime wedges. Taste one bite before adding the last of the dressing; the melon may have released enough juice already. Serve immediately so the cheese is warm, the greens are crisp, and the watermelon stays cool.
Substitutions & Variations
For a peppery salad, choose a mixed greens blend with arugula. If your watermelon is exceptionally sweet, omit the honey and let the lime sharpen the contrast. A few thin cucumber slices can add more crunch, but keep them dry and add them only at serving. For a different herb note, use a small amount of basil alongside the mint rather than replacing the mint entirely. Halloumi has a particular grilling texture; feta is delicious with watermelon but is too crumbly to grill in the same way. Serve crumbled feta cold if you choose that variation.
What to Serve With
This salad is a lively side for a summer cookout, especially beside grilled vegetables or simple chicken. It also pairs with warm flatbread and a bowl of cooked grains for a more substantial lunch. If you want another watermelon salad with a different cheese, see our easy watermelon feta salad. For another way to use halloumi in a filling meal, try the crispy hot honey halloumi sweet potato bowls. Those dishes use different dressings, so each brings its own flavor to the table.
Frequently Asked Questions
Can I make this salad ahead of time?
Cut the watermelon, wash and dry the greens, and mix the dressing a few hours ahead. Refrigerate each component separately. Grill the halloumi and assemble the salad close to serving time for the best contrast of warm cheese and crisp greens.
Why did my halloumi stick to the pan?
The pan may not have been hot enough, or the cheese surface may have been wet. Pat each slice dry, preheat the pan, and give the first side time to form a golden crust before lifting it with a thin spatula.
How should I store leftovers?
Refrigerate the dressed salad in a covered container and eat it within one day; the watermelon will release juice and the greens will soften. If you expect leftovers, keep the components separate and assemble only what you plan to serve.