Watermelon Halloumi Salad

Jump to Recipe Jump to Video Print Recipe

This Watermelon Halloumi Salad is the easiest 7 ingredient summer side dish or appetizer that’s both refreshing and hearty. If you’ve never paired halloumi with fruit, it’s a gourmet combination that will become your new favorite summertime dish.

Every summer, I find myself buying more watermelon than I know what to do with, so I’m always looking for new ways to enjoy it beyond simply slicing it up. This salad quickly became a favorite because it feels special enough for entertaining but is simple enough to throw together for a quick lunch, especially when I pile the leftovers onto toasted sourdough the next day.

Juicy watermelon is paired with golden pan-fried halloumi, fresh herbs, and a simple shallot honey vinaigrette for the perfect balance of sweet, salty, and tangy flavors. Finished with a drizzle of chili crisp for a little heat, this refreshing salad is just as delicious served on its own as it is spooned over crispy toast for an easy summer meal.

If you like this salad, you’ll love my Chickpea and Halloumi Salad and my Jalapeño, Melon and Halloumi Salad.

Why You’ll Love This Recipe

Sweet and salty: Juicy watermelon and salty halloumi create a refreshing flavor combination that’s perfect for summer.
Easy to pan-fry: Halloumi’s high melting point allows it to turn golden and crisp without falling apart in the pan.
Spicy and crunchy: A drizzle of chili crisp adds heat, texture, and extra flavor to every bite.
Versatile: Serve it as a fresh watermelon halloumi salad or pile it onto toasted sourdough for a satisfying summer meal.

Ingredients

Watermelon: Juicy watermelon adds natural sweetness and a refreshing contrast to the salty halloumi.
Halloumi: Pan-fried halloumi brings a salty flavor and golden, slightly crisp texture.
Lime: Fresh lime juice adds brightness and balances the sweetness of the watermelon and honey.
Honey: Honey lightly sweetens the vinaigrette and helps round out the lime’s acidity.
Shallot: Shallot adds a mild savory bite and extra depth to the vinaigrette.
Olive oil: Olive oil gives the vinaigrette a smooth texture and helps coat the salad evenly.
Mint: Fresh mint adds a cool, herbal finish that complements the watermelon.

How to Make Watermelon Halloumi Salad

1. Use a sharp chef’s knife to trim away the rind, then slice the watermelon into thin wedges or triangles.

watermelon for watermelon halloumi salad

2. Slice halloumi and add to a pan on medium heat. Once nicely browned, flip, about 3 minutes per side.

3. Thinly slice half the shallot and dice the other half. Add the slices to water to soften the bite. Set aside the diced shallot for the vinaigrette.

4. Zest lime and set aside. Slice lime and make vinaigrette by combining olive oil, diced shallot, honey, lime, salt and pepper in a jar and shake until combined.

5. Assemble salad by layering halloumi and watermelon on a large plate. Top with sliced shallots and drizzle with vinaigrette, and top with chopped mint and lime zest.

watermelon and halloumi for watermelon halloumi salad

Expert Tips

Cook the halloumi: Cook the halloumi over medium heat for about 3 minutes per side until golden brown for the perfect crispy exterior and soft center.
Chill the watermelon: Use well-chilled watermelon for the most refreshing flavor and texture.
Turn it into toast: Serve the salad over thick slices of toasted sourdough so the bread can hold up to the juicy watermelon and warm halloumi.
Add protein: Pair this salad with grilled chicken, shrimp, salmon, or steak to turn it into a more substantial meal.
Add vinaigrette right before serving. To keep everything from getting soggy, drizzle vinaigrette right before serving.

Variations & Substitutions

Turn this into a toast: Serve the salad over thick slices of toasted sourdough so the bread can hold up to the juicy watermelon and warm halloumi.
Add fresh herbs: Toss in fresh mint or basil to add a bright, aromatic finish that complements the watermelon.
Change the seasoning: Swap the honey shallot vinaigrette with Tajín or your favorite chili-lime seasoning to customize the level of heat and citrus flavor.
Add greens: Mix in arugula or another peppery green for extra texture and a more substantial salad.

Fridge, Freezer, Making Ahead

Fridge:

Store leftover watermelon, halloumi, and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving for the best texture.

Freezer:

This recipe is not freezer-friendly, as the watermelon will become watery and the halloumi’s texture will change once thawed.

Make Ahead:

The shallot honey vinaigrette can be made up to 3 days in advance, and the halloumi can be cooked a few hours ahead and served at room temperature. Slice the watermelon just before assembling for the freshest flavor and texture.

FAQs

Can I make this into a toast instead of a salad?

Absolutely! Simply pile the watermelon and pan-fried halloumi onto thick slices of toasted sourdough, then drizzle with the shallot honey vinaigrette and chili crisp before serving.

Can I use a different cheese instead of halloumi?

Yes, grilled feta, paneer, or fresh mozzarella are all delicious alternatives, though halloumi is best for pan-frying.

Can I use a different dressing?

Absolutely! This salad pairs well with a variety of vinaigrettes, including lemon basil, hot honey lime, chili crisp, or a simple red wine oregano dressing.

More Easy Salad Recipes

Summer