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Grilled Halloumi & Watermelon Salad

A light and vibrant salad combining salty grilled halloumi with sweet watermelon, perfect for summer picnics or barbecues.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 265
Ingredients Method Notes

Ingredients
  

Dressing
  • 1 lemon juice of 1 lemon Freshly squeezed enhances the tang.
  • 2 tbsp olive oil Opt for extra virgin for robust flavor.
  • 1 tbsp honey Adds natural sweetness; can substitute with maple syrup.
  • 1/4 tsp red pepper flakes Adjust for heat tolerance.
Salad Ingredients
  • 2 cups seedless watermelon (peeled and cut into triangles or cubes) Choose ripe watermelon for sweetness.
  • 1 cup long English cucumber (sliced) Use for mild flavor.
  • 1 cup cherry tomatoes (halved) Sweet and colorful addition.
  • 8 oz halloumi (sliced 1/2 inch thick) Look for high-quality halloumi.
  • 1 cup basil leaves (chopped, if large) Adds freshness; substitute with mint if desired.
  • to taste freshly ground black pepper Enhances flavor.

Method
 

Preparation
  1. In a small bowl, whisk the lemon juice, olive oil, honey, and red pepper flakes together until well combined.
  2. On a large platter, toss the watermelon, cucumbers, and cherry tomatoes together.
  3. Preheat the grill to high heat.
  4. Brush the halloumi slices with olive oil on both sides.
Cooking
  1. Grill the halloumi slices for about 2 minutes on each side until browned and slightly firm.
  2. Slice the grilled halloumi into triangles or cubes.
Assembly
  1. Arrange the grilled halloumi over the watermelon, cucumbers, and tomatoes.
  2. Drizzle the dressing over the salad and sprinkle with black pepper.
  3. Garnish with chopped basil leaves.
  4. Serve immediately for best texture.

Notes

Best enjoyed fresh, can store in the fridge for up to 2 days. Adjust flavors to personal taste during preparation. Optional to add grilled peaches or different herbs for variations.