The Kitchen · Salads
Watermelon & Halloumi Salad
From The Kitchen
Salty-sweet and completely refreshing — cold watermelon against warm, golden halloumi, with mint and a squeeze of lemon. This is summer on a plate.
Scale
Ingredients
- 4 cups watermelon, cut into cubes
- 8 oz halloumi, sliced ½-inch thick
- 1 tablespoon extra virgin olive oil, plus more to drizzle
- ¼ small red onion, thinly sliced
- ¼ cup fresh mint leaves
- 1 tablespoon fresh lemon or lime juice
- Flaky sea salt
- Cucumber or crumbled feta (optional)
Method
- Pat the halloumi dry. Heat the olive oil in a nonstick pan over medium-high and sear the halloumi until golden, about 2 minutes per side.
- Arrange the watermelon (and cucumber, if using) on a platter with the red onion.
- Top with the warm halloumi and the mint.
- Drizzle with olive oil and the lemon juice, and finish with flaky salt. Serve right away.
Storage: Best assembled and eaten right away. Sear the halloumi just before serving.
Serve it with
- As a starter or light lunch
- Alongside grilled fish or chicken
- At a summer table with friends
- With a glass of something cold
Gina's tip
Sear the halloumi just before serving — it's best warm and squeaky against the cold watermelon.
Coach's Note
This is summer on a plate. Salads like this remind you that eating well is a pleasure, not a rule — something to look forward to.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina