Crispy Halloumi and Watermelon Salad
Salty fried halloumi meets juicy watermelon in the most unexpected and addictive summer salad you will ever make.
Salads · Prep 10 min · Cook 5 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 250 g halloumi, sliced 1cm thick
- 400 g watermelon, cubed
- 1 large handful fresh mint, torn
- 1 lime, juiced
- 2 tbsp olive oil
- 0.5 small red onion, thinly sliced
- black pepper, freshly cracked
The first time someone told me to put cheese and watermelon together, I thought they were joking. Then I tried it and realized it is one of those magical food combinations where opposites attract — salty meets sweet, warm meets cold, crispy meets juicy.
Halloumi is the cheese that does not melt. You slice it thick, fry it in a hot pan until golden on both sides, and it gets this incredible crispy crust while staying squeaky and chewy inside. Toss it with cold watermelon chunks, fresh mint, and a lime dressing and you have summer on a plate.
I make this every week from June to September. It is that good.
Pro Tips
- Get the pan very hot before adding halloumi. Medium-high, no oil needed — halloumi has enough fat.
- Cut the watermelon into bite-sized chunks and chill them. The temperature contrast with hot halloumi is everything.
- Add the dressing right before serving. Watermelon releases water quickly.
- Fresh mint is not optional. It ties the whole thing together.
Serving
Scatter on a wide platter — you want everything in one layer for maximum impact. Drizzle with the lime dressing, crack black pepper over top, and serve immediately while the halloumi is still warm.
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