Grilled Halloumi Watermelon Salad

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Grilled Halloumi and Watermelon Salad with jalapeño, mint, and honey-lime dressing. When summer heat calls for something refreshing yet satisfying, this watermelon salad delivers the perfect balance of sweet, spicy, and salty.

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Grilled halloumi and watermelon salad arranged on a blue and white platter topped with jalapeño, mint, and sumac.

Why You’ll Love this Halloumi Watermelon Salad

This summertime stunner features juicy watermelon, rich halloumi cheese, fresh herbs, and sliced jalapeño for a gentle kick of heat.

A zesty 3-ingredient honey-lime dressing ties it all together for a salad that’s vibrant, cooling, and downright crave-worthy.

Refreshing as it is bold, this watermelon salad is an unexpected departure from your standard summer salad. (And certainly one your guests will remember!)

Serve it alongside grilled meat or pizza, burgers, or summer sandwiches. It pairs perfectly with all of the classic cookout meats and mains!

And for more summer salad inspiration, check out my Watermelon and Tomato Salad, Cucumber Peach Salad, and this Avocado Corn Salad.

The Ingredients

Recipe ingredients arranged on a platter with labels.
  • Watermelon: You need about 2 lbs. of watermelon, which should be cut into 1-inch thick slices. You can choose to grill the watermelon or leave it uncooked – either way, it’s delicious! Grilling the watermelon adds a smoky, caramelized flavor to its natural sweetness.
  • Halloumi: Halloumi has a firm, slightly springy texture and tastes like a mild feta cheese. This briny goat- and sheep-milk cheese boasts a high melting point, which means you can grill or sear it. I love using it in Halloumi Tacos and these Eggplant Halloumi Bowls.
  • Mint: Fresh mint adds refreshing, cooling notes to balance the spice of the jalapeño.
  • Jalapeño: For less heat, remove the seeds and ribs of the pepper.
  • Honey: A touch of honey balances the acidity of the lime. Alternatively, you can use agave.
  • Olive oil: A little olive oil helps emulsify the dressing. You also need olive (or avocado) oil to grill the halloumi.
  • Lime: The zest and juice of 1 lime adds brightness and acidity to the salad.

For a complete list of ingredients and quantities, see the recipe card below.

Grilled halloumi cheese and watermelon chunks arranged on a blue and white striped platter with honey-lime dressing overtop.

The Directions

Step 1: Grill Halloumi

Cut halloumi into slices and pat them try with a paper towel. Heat oil in a large skillet, grill pan, or outdoor grill over medium-high.

Once hot, arrange halloumi in pan and cook for ~2 minutes per side. Transfer to a plate and lightly season with salt. Slice halloumi diagonally into triangular wedges.

Step 2: Prepare Watermelon

You can choose to GRILL the watermelon or leave it raw. The salad is delicious either way! If you choose to grill it:

  1. Slice watermelon into 1-inch thick triangles or wedges.
  2. Heat a grill or grill pan to medium-high heat. Lightly brush the grates or pan with oil to prevent sticking. Place the watermelon slices or wedges directly on the grill or pan.
  3. Grill for 2 to 3 minutes per side, or until grill marks start to develop. Be careful not to overcook, which will turn the watermelon mushy.
  4. Transfer watermelon to a platter or cutting board.
Slices of halloumi cheese and chunks of watermelon being grilled on a grill pan.

Step 3: Mix Dressing

In a small jar or bowl, combine lime juice, honey, and olive oil. Season with a pinch of salt and mix well to combine.

Step 4: Assemble Salad

Arrange watermelon and halloumi chunks on a serving platter. Drizzle honey-lime dressing overtop, and garnish with jalapeño slices and fresh mint. Sprinkle ground sumac overtop, and serve.

Recipe Variations

  • Cheese swaps. You can swap the halloumi for paneer, which is another grillable cheese with a similar texture to halloumi. Alternatively, skip the grilled cheese altogether and instead opt of chunks of feta cheese.
  • Fruit twists. In place of watermelon, the salad components are also fabulous with grilled peaches or nectarines, cantaloupe or honeydew, or chunks of fresh pineapple.
  • Flavor kicks. Feel free to add pickled red onion or shallots for extra tang and crunch, or a crushed toasted nut like pistachios.
  • Make it a meal. Serve the watermelon halloumi salad with fresh naan or pita bread, or enjoy over a bed of grains or greens. It’s also delicious alongside grilled steak or chicken!

Serving Suggestions

This halloumi watermelon salad pairs beautifully with anything hot off the grill. I also love it alongside sandwiches, fish, chicken, and shrimp. Here are a few suggestions:

Halloumi watermelon salad styled on a platter topped with jalapeño slices, fresh mint, and ground sumac.

More Delicious Halloumi Recipes

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

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Grilled Halloumi and Watermelon Salad

Grilled Halloumi and Watermelon Salad with jalapeño, mint, and honey-lime dressing. When summer heat calls for something refreshing yet satisfying, this watermelon salad delivers the perfect balance of sweet, spicy, and salty.
Servings: 6

Equipment

  • Grill pan or outdoor grill

Ingredients  

  • 2 to 3 Tbsp. avocado oil (or extra-virgin olive oil), divided
  • 8 to 9 oz. halloumi cheese, cut into ¼-inch-thick slices and patted dry
  • Kosher salt
  • 2 lbs. seedless watermelon (without rinds), sliced into 1-inch-thick slices
  • 2 Tbsp. fresh lime juice (plus lime zest for garnish)
  • 1 Tbsp. honey
  • 1/4 cup chopped fresh mint leaves
  • 1 small jalapeño, thinly sliced (if desired, remove seeds and ribs removed for less heat)
  • A few pinches ground sumac (optional)
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Instructions 

  • Grill halloumi. Heat 1 Tbsp. avocado or olive oil in a large skillet, grill pan, or outdoor grill over medium-high.
    Once hot, arrange halloumi slices in pan and cook for ~2 minutes per side. Transfer to a plate and lightly season with salt. Slice halloumi diagonally into triangular wedges.
  • Grill watermelon (OPTIONAL – the salad is just as tasty if you leave the watermelon raw/fresh).
    Maintain medium-high heat on your grill or grill pan. Lightly brush the grates or pan with ~ 1 Tbsp. oil to prevent sticking. Place the watermelon slices or wedges directly on the grill or pan.
    Grill for 2 to 3 minutes per side, or until grill marks start to develop. Be careful not to overcook, which will turn the watermelon mushy. Transfer watermelon to a platter or cutting board. Slice into smaller triangles that more closely match the size of the halloumi.
  • Prepare dressing. In a small jar or bowl, combine lime juice, honey, and remaining 1 Tbsp. oil. Season with a pinch of salt and mix well to combine.
  • Assemble salad. Arrange watermelon and halloumi slices on a serving platter. Drizzle honey-lime dressing overtop, and garnish with jalapeño slices and chopped fresh mint. Sprinkle ground sumac and lime zest overtop, and serve.

Notes

This salad is best served FRESH at room temperature. 
  • Cheese swaps. You can swap the halloumi for paneer, which is another grillable cheese with a similar texture to halloumi. Alternatively, skip the grilled cheese altogether and instead opt of chunks of feta cheese.
  • Fruit twists. In place of watermelon, serve with grilled peaches or nectarines, cantaloupe or honeydew, or chunks of fresh pineapple.
  • Flavor kicks. Feel free to add pickled red onion or shallots for extra tang, or a crushed toasted nut like pistachios.
  • Make it a meal. Serve with fresh naan or pita bread, or enjoy over a bed of grains or greens. It’s also delicious alongside grilled steak or chicken!

Nutrition

Serving: 1heaping cup | Calories: 216kcal | Carbohydrates: 16g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Sodium: 530mg | Fiber: 1g | Sugar: 12g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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