Grilled Halloumi Watermelon Salad

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes

Quick Ingredients

For the salad: 6 cups seedless watermelon cubes, 1 English cucumber, 4 cups baby arugula, 1/2 cup fresh mint leaves, 1/4 small red onion
For the halloumi: 8 ounces halloumi cheese, sliced into 1/3-inch slabs, plus 1 teaspoon extra-virgin olive oil for brushing
For the dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon honey, 1/4 teaspoon dried oregano, 1/8 teaspoon kosher salt, 1/4 teaspoon black pepper

Do This

1. Preheat a grill or grill pan to medium-high heat, about 425°F to 450°F.
2. Whisk together the olive oil, lemon juice, lemon zest, honey, oregano, salt, and pepper.
3. Cut the watermelon and cucumber, thinly slice the red onion, and gather the arugula and mint.
4. Pat the halloumi dry, brush lightly with 1 teaspoon olive oil, and grill for 1 1/2 to 2 minutes per side until deeply marked and warmed through.
5. Toss the watermelon, cucumber, onion, arugula, and mint gently with about half the dressing.
6. Arrange on a platter, top with hot grilled halloumi, drizzle with the remaining dressing, and serve immediately.

Why You’ll Love This Recipe

Refreshing and satisfying: Juicy watermelon and crisp cucumber balance the salty, golden halloumi beautifully.
Fast summer cooking: The only cooking is a quick 6-minute grill session for the cheese.
Mediterranean flavor: Lemon, olive oil, mint, oregano, arugula, and halloumi make this salad bright, savory, and fresh.
Great for entertaining: It looks elegant on a platter and works as a starter, side dish, or light lunch.

Grocery List

Produce: Seedless watermelon, English cucumber, baby arugula, fresh mint, red onion, lemons
Dairy: Halloumi cheese
Pantry: Extra-virgin olive oil, honey, dried oregano, kosher salt, freshly ground black pepper

Full Ingredients

For the Salad

6 cups seedless watermelon, cut into 1-inch cubes, chilled
1 English cucumber, halved lengthwise and sliced into 1/4-inch half-moons
4 cups baby arugula, loosely packed, about 2 ounces
1/2 cup fresh mint leaves, larger leaves torn
1/4 small red onion, very thinly sliced

For the Grilled Halloumi

8 ounces halloumi cheese, drained and sliced into 1/3-inch-thick slabs
1 teaspoon extra-virgin olive oil, for brushing the cheese

For the Lemon Olive Oil Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon honey
1/4 teaspoon dried oregano, lightly crushed between your fingers
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Grilled Halloumi Watermelon Salad – Closeup

Step-by-Step Instructions

Step 1: Preheat the grill

Heat an outdoor grill or stovetop grill pan over medium-high heat until it reaches about 425°F to 450°F. If using an outdoor grill, clean the grates well and lightly oil them to help prevent sticking. A hot surface is important because halloumi needs quick, direct heat to develop golden grill marks without melting too much.

Step 2: Prepare the halloumi

Drain the halloumi and pat it very dry with paper towels. Slice it into 1/3-inch-thick slabs; this thickness is sturdy enough for grilling while still warming through quickly. Brush both sides of the slices with 1 teaspoon extra-virgin olive oil and set them aside while you prepare the salad.

Step 3: Make the lemon olive oil dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon honey, 1/4 teaspoon dried oregano, 1/8 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk or shake until the dressing looks glossy and slightly emulsified. Taste and adjust carefully; halloumi is naturally salty, so avoid adding extra salt until the salad is assembled.

Step 4: Prep the watermelon, cucumber, herbs, and greens

Cut the chilled watermelon into 1-inch cubes and place it in a large mixing bowl. Add the cucumber half-moons, thinly sliced red onion, baby arugula, and fresh mint. If the watermelon releases a lot of juice while sitting, gently drain off excess liquid before dressing so the salad stays crisp and bright.

Step 5: Lightly dress the salad base

Drizzle about half of the lemon olive oil dressing over the watermelon mixture. Using clean hands or two large spoons, toss very gently so the arugula and mint do not bruise and the watermelon cubes stay intact. Transfer the salad base to a wide serving platter or shallow bowl, spreading it out so there is room for the grilled halloumi on top.

Step 6: Grill the halloumi

Place the halloumi slices directly on the hot grill or grill pan. Cook for 1 1/2 to 2 minutes on the first side, until dark golden grill marks appear and the cheese releases easily. Flip and cook for another 1 1/2 to 2 minutes on the second side. The halloumi should be warmed through, lightly crisp at the edges, and still tender in the center. Remove it from the heat immediately so it does not become tough.

Step 7: Assemble and serve

Arrange the hot grilled halloumi over the watermelon, cucumber, arugula, and mint. Drizzle with the remaining dressing and finish with an extra pinch of black pepper if desired. Serve right away while the halloumi is warm and the watermelon is cold for the best sweet, salty, crisp, and juicy contrast.

Pro Tips

Keep the watermelon cold: Chilled watermelon makes the salad especially refreshing and creates a lovely contrast with warm halloumi.
Dry the halloumi well: Moisture on the surface can prevent browning, so pat the cheese thoroughly before grilling.
Use a hot grill: Medium-high heat, about 425°F to 450°F, gives halloumi a golden crust before the inside gets rubbery.
Dress lightly at first: Watermelon releases juice as it sits, so start with half the dressing and add more just before serving.
Serve immediately: Halloumi has the best texture when it is freshly grilled and warm.

Variations

Add briny accents: Scatter 1/3 cup pitted Kalamata olives over the finished salad for an even more Mediterranean flavor.
Make it heartier: Add 1 cup cooked and cooled farro, quinoa, or couscous to turn the salad into a more filling lunch.
Add crunch: Finish with 1/4 cup toasted pistachios, almonds, or pine nuts right before serving.

Storage & Make-Ahead

This salad is best assembled just before serving. For make-ahead prep, cube the watermelon and slice the cucumber up to 24 hours in advance; store them separately in airtight containers in the refrigerator and drain any excess liquid before assembling. The dressing can be made up to 5 days ahead and refrigerated in a jar; shake well before using. Halloumi is best grilled right before serving, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. To refresh leftover halloumi, warm it in a dry skillet over medium heat for 1 to 2 minutes per side. Once fully dressed and assembled, the salad will soften quickly, so enjoy it within 2 hours for the best texture.

Nutrition (per serving)