Cypriot Halloumi and Watermelon Salad
Halloumi Watermelon Salad
A bright Cypriot-inspired salad with seared halloumi, chilled watermelon, cucumber, mint, red onion, lemon, and olive oil.
Halloumi and watermelon is one of those simple pairings that works because every bite has contrast. The cheese brings salt, chew, and a browned edge, while the melon stays cold and juicy enough to make the salad feel refreshing rather than rich.
The key is to keep the watermelon chilled and sear the halloumi just before serving. Halloumi is firm enough to brown in a dry skillet, but it is best while still warm and slightly soft in the center.
Cucumber, mint, and a little red onion keep the salad crisp and aromatic. Lemon juice and good olive oil make a light dressing that clings to the fruit without turning the platter watery.
Serve this as a first course, a warm-weather lunch, or a side with grilled fish, chicken, or flatbread. Assemble it gently so the watermelon keeps its shape and the halloumi remains the clear salty accent.
Nutrition (per serving)
Directions
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1
Pat the halloumi slices dry with paper towels so they brown instead of steaming.
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2
Whisk the olive oil, lemon juice, honey, and black pepper in a small bowl until the dressing looks glossy.
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3
Arrange the chilled watermelon, cucumber, and red onion on a wide serving platter or in a shallow bowl.
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4
Heat a nonstick or well-seasoned skillet over medium-high heat until hot.
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5
Sear the halloumi slices for 1 to 2 minutes per side, until golden patches form and the cheese softens slightly.
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6
Transfer the warm halloumi to a cutting board and cut larger slices into bite-size pieces if desired.
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7
Drizzle half of the dressing over the watermelon mixture and toss very gently to avoid crushing the melon.
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8
Nestle the warm halloumi among the watermelon and cucumber, then scatter the torn mint over the top.
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9
Spoon on the remaining dressing, finish with a small pinch of flaky sea salt if needed, and serve right away.
Ingredients
- Seedless Watermelon, chilled and cut into 1-inch cubes:5 cups
- Halloumi Cheese, sliced 1/3 inch thick:8 oz
- English Cucumber, halved and thinly sliced:1 medium
- Red Onion, very thinly sliced:1/4 small
- Fresh Mint Leaves, torn:1/2 cup
- Extra-Virgin Olive Oil:3 tbsp
- Fresh Lemon Juice:2 tbsp
- Honey:1 tsp
- Freshly Ground Black Pepper:1/4 tsp
- Flaky Sea Salt:to taste
Tips & Notes
- Do not add much salt before tasting; halloumi can be very salty on its own.
- If the red onion tastes sharp, soak the slices in cold water for 10 minutes and drain well.
- For the best texture, keep the watermelon refrigerated until the halloumi is almost ready.
