Introduction
Ah, summer—the season of juicy fruit, long evenings, and dishes that practically beg to be eaten outdoors. When I think of the ultimate warm-weather recipe, my mind always drifts to the Watermelon Halloumi Salad You’ll Make All Summer. Why? Because it’s the perfect combination of sweet, salty, fresh, and slightly indulgent.
Picture this: crisp cubes of watermelon, golden-seared halloumi cheese with that irresistible squeak, fresh herbs, and maybe a drizzle of balsamic glaze for a final touch. It’s refreshing, satisfying, and looks like something out of a food magazine—even though it takes just minutes to make.
I first stumbled across this combination at a rooftop barbecue a few years ago. The host served watermelon sprinkled with feta, which was delicious, but someone else suggested swapping feta for grilled halloumi. One bite, and I was hooked! The contrast of sweet watermelon and salty, caramelized halloumi was unlike anything I’d tasted before. Ever since then, this salad has been my go-to summer showstopper.
This recipe is simple enough for a weekday lunch yet elegant enough to impress guests at your next picnic or dinner party. Trust me—once you make it, it’ll be on repeat all season long.
Ingredients
Here’s everything you’ll need to make the Watermelon Halloumi Salad You’ll Make All Summer:
For the Salad
- 4 cups seedless watermelon, cubed (cold and juicy for best flavor)
- 8 oz halloumi cheese, sliced into ½-inch slabs
- 1 cup cherry tomatoes, halved (optional but adds color and sweetness)
- ½ small red onion, thinly sliced
- 1 cucumber, sliced into half-moons
- ÂĽ cup fresh mint leaves
- ÂĽ cup fresh basil leaves
- 2 tbsp olive oil (for grilling/searing the halloumi)
For the Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic glaze (or honey for a sweeter finish)
- Juice of 1 lime
- Salt & black pepper, to taste
Optional Toppings
- Crushed pistachios or walnuts for crunch
- Chili flakes for a spicy kick
- A drizzle of hot honey for sweet heat
Substitution Ideas
- Cheese alternative: If you can’t find halloumi, try grilling paneer or using feta (though feta will crumble instead of searing).
- Vegan option: Swap halloumi for marinated tofu grilled until golden.
- Herbs: If mint or basil isn’t your thing, cilantro adds a refreshing twist.
- Extra protein: Add grilled chicken, shrimp, or chickpeas for a heartier salad.
Step-by-Step Instructions
Making this Watermelon Halloumi Salad You’ll Make All Summer is easier than you think. Here’s how to bring it together:
Step 1: Prep the watermelon and veggies
Cut the watermelon into bite-sized cubes. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Arrange them in a large serving bowl.
Step 2: Cook the halloumi
Heat a non-stick skillet or grill pan over medium-high heat. Add a drizzle of olive oil. Sear halloumi slices for 2–3 minutes per side until golden brown with crispy edges. Remove and let cool slightly before cutting into bite-sized pieces.
💡 Pro tip: Don’t overcrowd the pan! Cook the halloumi in batches so each slice gets that perfect golden crust.
Step 3: Make the dressing
In a small bowl, whisk together olive oil, lime juice, balsamic glaze (or honey), salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 4: Assemble the salad
In the serving bowl with watermelon and veggies, gently toss in the seared halloumi. Drizzle dressing over the top and scatter fresh mint and basil leaves.
Step 5: Garnish and serve
Finish with optional toppings like nuts, chili flakes, or hot honey. Serve immediately while the halloumi is still warm.
And there you have it—an effortlessly stunning salad ready to steal the show!
Extra Tips
✨ Serving Suggestions:
- Pair with grilled meats at a summer barbecue.
- Serve alongside flatbreads or pita with hummus for a Mediterranean-inspired spread.
- Plate it up in small cups for a refreshing summer starter at parties.
✨ Storage Advice:
This salad is best enjoyed fresh, as halloumi doesn’t reheat well and watermelon releases liquid over time. If making ahead, prep the watermelon and veggies, store separately, and cook halloumi just before serving.
✨ Ingredient Swaps & Variations:
- Swap watermelon for ripe peaches or nectarines for a fun twist.
- Use arugula or spinach as a green base to make it more salad-like.
- Add avocado slices for creaminess.
Nutritional Information (per serving, approx.)
- Calories: 320
- Protein: 14g
- Fat: 20g
- Carbs: 24g
- Fiber: 3g
- Sugars: 17g
(Based on 4 servings; values vary depending on substitutions.)
FAQ
Q: How long does it take to make this recipe?
A: Less than 20 minutes from start to finish—perfect for busy summer days.
Q: Can I substitute the halloumi?
A: Yes! Paneer is a great grilling alternative, or use feta for a salty touch (just skip searing). For vegan, try grilled tofu.
Q: Can I freeze it?
A: No—watermelon doesn’t freeze well, and halloumi loses its texture after freezing. It’s best enjoyed fresh.
Conclusion
The Watermelon Halloumi Salad You’ll Make All Summer is more than just a recipe—it’s a celebration of the season. It’s crunchy, juicy, salty-sweet, and bursting with fresh flavor. Whether you’re lounging on the patio, packing for a picnic, or setting the table for a backyard BBQ, this salad is guaranteed to impress without keeping you stuck in the kitchen.
So go ahead, grab that watermelon and a block of halloumi, and give this recipe a try. I promise—it’ll become one of those dishes you crave on repeat all summer long.
💬 I’d love to hear how you make it your own! Did you add hot honey? Swap in peaches? Share your version in the comments below, and don’t forget to save this recipe for later. Here’s to a summer full of flavor, sunshine, and plenty of Watermelon Halloumi Salad You’ll Make All Summer!