Grilled Halloumi Watermelon

I whip up this cool watermelon halloumi grilled salad whenever summer heat hits and I'm hungry for something that won't weigh me down but still fills me up. Sweet juicy watermelon chunks paired with salty grilled halloumi creates this amazing taste combo that always gets compliments at backyard parties.

This salad came to life during one awful summer scorcher when I couldn't bear turning on the oven. The mix turned out so amazing it's now what everyone asks me to bring to summer get-togethers.

What You'll Need

• Watermelon chunks: Pick ripe ones for extra sweetness and juice
• Halloumi cheese: Cut into fat slices for better grill contact
• Mint leaves: Brings a refreshing kick that makes the watermelon pop
• Olive oil: Grab the good stuff for your dressing
• Lemon juice: Squeeze it fresh to cut the richness of the cheese
• Salt and pepper: Try chunky sea salt to finish if you've got it

How To Make It

Cooking the Halloumi:

Wait for your grill pan to get super hot before you start. You'll know it's ready when you see tiny smoke wisps coming up. Drop the halloumi slices down and don't touch them for about 2 minutes. Look for those nice dark grill marks before you flip them over. They shouldn't stick when they're ready. Let the other side get just as golden brown.

Getting the Watermelon Ready:

Go for seedless watermelon to make life easier and chop it into 1-inch cubes. Making them all the same size means you'll get the perfect mix in every bite. If your melon's super juicy, let the cubes drain in a strainer for a bit so your dressing won't get watered down.

Putting It All Together:

Mix your watermelon cubes with the grilled halloumi while the cheese is still a bit warm. This lets the cheese gently warm the watermelon edges for an interesting texture mix. Gently tear up mint leaves to release their smell before mixing them in.

Mixing Up the Dressing:

Beat the olive oil and lemon juice hard until they come together. Add plenty of salt and fresh black pepper. It should taste a little too tangy on its own because the sweet watermelon will balance it out perfectly.

Last Touch:

Pour your dressing over everything and mix super carefully with your hands or wooden spoons. You want to coat all the pieces without smooshing the watermelon or breaking the halloumi. Serve it right away for the best texture.

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The mint really ties everything together in a way that catches me off guard even though I've made this tons of times. My mom usually hates watermelon in savory dishes but she always asks for this salad when she visits in summer and goes back for more.

Heat And Cold Make Magic

The warm cheese next to cool watermelon is what makes this dish so special. Try to serve it just minutes after grilling the halloumi. If you need to prep ahead, keep everything separate until the last minute. The temperature difference between the ingredients creates this amazing mouthfeel that turns simple stuff into something really wow.

Picking The Right Cheese

When buying halloumi, look for packs that say they're from Cyprus or Greece for the real deal. The cheese should feel solid and bouncy in its wrapper. Don't buy pre-sliced kinds since cutting it yourself lets you control how thick it is. Good halloumi will squeak a little against your teeth when you bite it - that's how you know you got the good stuff.

Mix It Up

Feel free to throw in extras based on what you've got handy. A few kalamata olives add more salty goodness. Thin slices of red onion bring a nice sharp kick. If you like it spicy, sprinkle some red pepper flakes on top. My personal favorite twist is adding a couple spoonfuls of toasted pine nuts for crunch and that nutty flavor.

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Add this refreshing dish to your summer lineup for something that's both easy and impressive.

Frequently Asked Questions

→ Can I cook halloumi on a standard grill?

Absolutely! Oil the grill well and cook over medium-high heat until both sides turn golden brown.

→ Can I make this dish ahead of time?

It's better fresh. Cut the watermelon and mix the dressing earlier, but grill the halloumi right before serving.

→ Is there anything I can replace halloumi with?

Firm tofu or paneer are good options, but they will offer a slightly different taste and texture.

→ Are there other herbs I can use?

Sure! Try basil or parsley for a different but delicious twist.

→ Is this meant as a main or side dish?

It works well as both! Enjoy it as a light main or pair it with grilled meat or seafood for a side.