Summer afternoons call for something refreshing and bright on your plate. This Grilled Halloumi Watermelon Salad is the perfect answer to those hot July days. It combines juicy fruit with warm, salty cheese for a truly satisfying bite.
You will love how the sweet watermelon balances the spicy hot honey. This focusKeyword is a great way to use seasonal produce. It feels light but still keeps everyone full and happy. Let’s get cooking while the sun is still out.
Why This Recipe Is a Winner
This dish is a total crowd-pleaser for your next summer BBQ. It takes less than 30 minutes from start to finish. You get a restaurant-quality meal without any complicated techniques. The contrast of temperatures makes every forkful exciting for your guests.
It is also a great vegetarian option that feels substantial. The grilled cheese provides a hearty texture that meat-eaters will enjoy too. You can easily scale this up for a larger party. It is a beautiful addition to any outdoor table setting.
Simple Method
Making this salad is incredibly simple and stress-free. You just whisk a quick dressing and sear the cheese. The grill pan does all the heavy lifting for you. Even if you are a beginner, you can master this in one try.
The key is getting that perfect golden crust on the cheese. It only takes a few minutes per side to look amazing. You will feel like a pro when those char marks appear. Your family will think you spent hours in the kitchen.
Ingredients You’ll Need
Most of these items are likely in your pantry or fridge already. Grab a fresh watermelon at its peak for the best flavor.
- 250g Halloumi cheese, sliced into 1cm thick rectangles
- 4 cups seedless watermelon, cut into 2.5cm cubes
- 100g baby arugula
- 15g fresh mint leaves, hand-torn
- 40g red onion, shaved into thin half-moons
- 60ml extra virgin olive oil
- 30ml clover honey
- 15ml apple cider vinegar
- 2g crushed red pepper flakes
- 2g Maldon sea salt
- 1g cracked black pepper
Step-by-Step
- In a small bowl, emulsify the olive oil, honey, apple cider vinegar, red pepper flakes, salt, and pepper using a whisk.
- Preheat a cast-iron grill pan to 200 degrees Celsius (medium-high heat).
- Remove excess moisture from Halloumi slices using paper towels to ensure optimal Maillard reaction.
- Place Halloumi on the grill and sear for 120 seconds per side until distinct char marks form and the core softens.
- In a large chilled bowl, toss the arugula, watermelon, and red onion with 50% of the prepared dressing.
- Transfer the mixture to a serving platter and arrange the warm grilled Halloumi across the surface.
- Drizzle the remaining dressing specifically over the cheese and garnish immediately with the torn mint leaves.
Best Ways to Enjoy It
Serve this salad immediately while the cheese is still warm and soft. It pairs beautifully with a glass of chilled lemonade or rose. Add some crusty bread on the side to soak up the dressing. This is the ultimate light dinner for a patio evening.
If you are hosting, place it in the center of the table. It looks stunning and invites everyone to dig in together. You can also serve it alongside grilled chicken or shrimp. It makes any meal feel like a special occasion.
Keep It Fresh
This salad is best enjoyed right after you assemble it. The watermelon can release juice if it sits too long. If you have leftovers, store the components separately in the fridge. They will stay fresh for about two days.
To reheat the Halloumi, use a dry pan over medium heat. Give it a quick sear for one minute per side. This restores that lovely texture we all love. Avoid the microwave as it can make the cheese rubbery.
Tips for Best Results
- Don’t skip drying the cheese with paper towels before grilling.
- Avoid moving the cheese too early so it doesn’t stick.
- Use a seedless watermelon to save time on prep work.
- Whisk the dressing right before serving to keep it blended.
- Add a handful of fresh summer berries for extra color.
- Swap the red onion for shallots for a milder flavor.
- Garnish with extra mint for a burst of freshness.
- Keep your watermelon chilled until you are ready to assemble.
Ways to Switch It Up
- Swap the honey for maple syrup for a vegan-friendly dressing.
- Add sliced cucumbers for an extra crunchy texture.
- Use peaches instead of watermelon for a late summer twist.
- Top with toasted pine nuts for a nutty finish.
- Try spinach if you want a milder green than arugula.
Common Questions
Can I make this ahead of time?
You can prep the dressing and chop the fruit early. However, wait to grill the cheese until you are ready. The warm cheese is what makes this dish special.
What if I don’t have a grill pan?
A regular non-stick skillet works perfectly fine for this recipe. You won’t get the lines, but the flavor is great. Just cook until the cheese is golden brown.
Is this salad very spicy?
The red pepper flakes add a gentle heat to the honey. You can always reduce the amount if you prefer. It is a very kid-friendly level of spice.
I hope this bright salad brings a little sunshine to your table. It is one of my favorite ways to celebrate the peak of summer. Happy cooking and enjoy every bite!
— Alex
Grilled Halloumi Watermelon Salad with Hot Honey Dressing
Ingredients
- 250 g Halloumi cheese, sliced into 1cm thick rectangles
- 4 cups seedless watermelon, cut into 2.5cm cubes
- 100 g baby arugula
- 15 g fresh mint leaves, hand-torn
- 40 g red onion, shaved into thin half-moons
- 60 ml extra virgin olive oil
- 30 ml clover honey
- 15 ml apple cider vinegar
- 2 g crushed red pepper flakes
- 2 g Maldon sea salt
- 1 g cracked black pepper
Instructions
- In a small bowl, emulsify the olive oil, honey, apple cider vinegar, red pepper flakes, salt, and pepper using a whisk.
- Preheat a cast-iron grill pan to 200 degrees Celsius (medium-high heat).
- Remove excess moisture from Halloumi slices using paper towels to ensure optimal Maillard reaction.
- Place Halloumi on the grill and sear for 120 seconds per side until distinct char marks form and the core softens.
- In a large chilled bowl, toss the arugula, watermelon, and red onion with 50% of the prepared dressing.
- Transfer the mixture to a serving platter and arrange the warm grilled Halloumi across the surface.
- Drizzle the remaining dressing specifically over the cheese and garnish immediately with the torn mint leaves.
