This is a 20-minute salad built on two ingredients: grilled halloumi and fresh watermelon. The cheese goes on a hot pan, the watermelon gets tossed with lemon and mint, and you’re done. It works as a light dinner, a side for grilled meat, or a starter that looks like you put in more effort than you did.
What makes this version work
Two things actually matter here. First, the grill pan needs to be fully preheated before the halloumi goes on — a pan that’s only warm will steam the cheese instead of searing it, and you’ll lose the golden crust that makes the texture interesting. Give it a couple of minutes over medium heat before you add anything. Second, let the halloumi rest off the heat for a minute before you plate it. Halloumi firms back up as it cools slightly, so cutting it too soon gives you a rubbery, squashed slice instead of a clean one. Everything else in this recipe is forgiving.
Smart swaps
- Halloumi: It’s widely available at Trader Joe’s, Whole Foods, and most grocery stores with a decent cheese section — check near the specialty cheeses, not the regular dairy case. If you genuinely can’t find it, paneer works because it also holds up to heat. Feta is a different texture and won’t grill, but it can be crumbled on cold as a last resort.
- Pomegranate seeds: Skip the garnish — not worth the extra dish. The salad is complete without them, and pomegranate seeds sold in small containers are expensive for what amounts to a visual flourish.
- Mint: Fresh only. Dried mint turns bitter and adds nothing here. Basil is a solid swap if that’s what you have.
- Watermelon: Buy pre-cut cubes if you want to shave time. Just pat them dry with a paper towel before tossing — excess juice will water down the lemon dressing.
Storage and reheating
This salad does not store well as a composed dish. The watermelon releases liquid quickly and the halloumi loses its texture once it’s been sitting in juice. If you have leftovers, store the grilled halloumi separately from the watermelon mixture in airtight containers in the fridge and use within 24 hours. To bring the halloumi back, reheat it in a dry skillet over medium heat for about 90 seconds per side — don’t microwave it, which makes it rubbery. The watermelon mixture is best eaten cold straight from the fridge; don’t try to reheat it. This recipe is really best made and eaten the same day.
Common problems and fixes
- Halloumi sticks to the pan: The pan wasn’t hot enough, or you tried to flip too early. Let it cook undisturbed for the full 2-3 minutes — it releases naturally when the crust has formed. Forcing it early tears the slice.
- Cheese tastes overwhelmingly salty: Halloumi is brined, and saltiness varies by brand. If your first bite is too sharp, a quick 10-minute soak in cold water before grilling pulls some of the salt out. Pat it completely dry before it goes on the pan.
- Watermelon mixture is watery by the time you plate: Salt draws moisture out of watermelon fast. Don’t add the salt to the watermelon bowl until right before serving, and toss gently rather than aggressively.
- Halloumi slices fall apart on the grill: The slices were cut too thin. Aim for a true half-inch thickness. Thinner than that and the cheese can’t hold its shape under heat.
- Dish tastes flat overall: Taste the watermelon mixture before plating and adjust the lemon juice. Watermelon sweetness varies a lot depending on ripeness, and a little extra lemon can pull the whole thing together.
Grilled Halloumi and Watermelon Salad
Equipment
- Grill pan
- Sharp knife
- Cutting board
- Mixing bowl
Ingredients
- 8 oz halloumi cheese cut into 1/2 inch thick slices
- 4 cups watermelon cut into bite-sized cubes
- 2 tbsp extra virgin olive oil plus more for brushing
- 1 medium lemon juiced
- ¼ cup fresh mint leaves chopped
- ¼ tsp salt to taste
- ¼ tsp freshly ground black pepper to taste
- 1 tbsp pomegranate seeds for garnish
Instructions
- Brush the halloumi slices with a small amount of olive oil to prevent sticking.
- Preheat a grill pan over medium heat.
- Once heated, place halloumi slices on the grill pan and grill each side for about 2-3 minutes, until golden brown and slightly crisp.
- While the halloumi is grilling, combine the watermelon cubes, lemon juice, chopped mint, salt, and pepper in a mixing bowl. Toss gently to combine.
- Remove the grilled halloumi from the pan and allow to cool slightly before slicing into smaller pieces if large.
- In serving bowls, layer the watermelon mixture, then add slices of grilled halloumi on top.
Notes
Jen’s Tips:Â
- For a different flavor, substitute the mint with fresh basil or arugula.
- If halloumi is unavailable, paneer or feta can be alternative cheese options to try.
Nutrition
Frequently asked questions
Can I make this without a grill pan?
Yes — a regular stainless steel or cast iron skillet works fine. You won’t get grill marks, but the crust and flavor are essentially the same. Nonstick pans work too but tend to give you less browning.
How do I know when the halloumi is ready to flip?
It’s ready when it releases from the pan without resistance — usually right at the 2-3 minute mark over medium heat. If you have to tug it, give it another 30 seconds.
Can I use a different fruit instead of watermelon?
Yes. Cantaloupe or honeydew work well with the same salty-sweet contrast. Stone fruits like peaches or nectarines also pair naturally with grilled halloumi if watermelon isn’t in season.
Is this recipe filling enough as a main dinner?
For most adults, one serving at 299 calories is more of a light dinner or a substantial starter. If you’re serving it as a main, add a side of crusty bread or pair it with something like a bean dish to round out the meal.
What to cook next
- Crispy Halloumi Panzanella Salad
- Greek Salad with Halloumi
- Smoky Mediterranean Bean Skillet
- Warm Citrus Beet Salad