This watermelon and grilled halloumi salad is a refreshing summer dish that combines the sweetness of watermelon with the savoury, slightly salty taste of grilled halloumi.
The fresh mint adds a burst of aromatic flavour, making this salad a perfect appetizer or light meal.
It’s also perfect for summer gatherings, barbecues, or as a refreshing dish on a warm day.

This refreshing Watermelon Halloumi Salad with Mint is easy to make and perfect for summer.
It is fresh and light and the sweet, ripe watermelon combined with halloumi cheese and fresh mint is simply dressed with olive oil.

Watermelon and halloumi is one of the best pairings all Cypriots have been enjoying for centuries.
I always choose the old varieties of watermelons with seeds. I find that the seedless watermelons are less sweet and flavourless.
It just takes a few minutes to remove the seeds but it is worth the effort as you will be compensated by its delicious taste.

Halloumi as you know is a quite salty cheese and it pairs well with something sweet. In Cyprus during the summer we always pair Watermelon with halloumi, so when I made this salad I served it with Tyropita me Maratho, a cheese pie with fennel.

Halloumi has mint inside the cheese, so it felt very natural to add more fresh mint in the salad.
You can grill the halloumi on a cast iron grill or fry it in a non-stick frying pan or grill it over charcoal.
If you are grilling it over charcoal, there is no need to add the extra drizzle of olive oil. Of course, you can also grill the halloumi in the air fryer, as this recipe was posted way before the invention of the air fryer!
So to make it in the air fryer, set it to 180oC and bake for ten minutes, or more, if you want it more crispy!

The combination was heavenly; each bite was simultaneously sweet, salty, spicy, minty but mostly refreshing and delicious.

Watermelon and Grilled Halloumi Salad with Mint
This Watermelon and roasted Halloumi Salad with mint, is easy to make and perfect for summer as it is light and refreshing.
Ingredients
- 1 kilo watermelon, deseeded
- 1 small red onion, sliced
- 1 sprig fresh mint, finely chopped
- 6 slices halloumi, grilled or fried
- A pinch of salt and freshly ground black pepper
- 1 tbsp extra virgin olive oil
Instructions
In a cast iron grill pan or non-stick frying pan wet it with a few drops of olive oil and fry or grill the halloumi. (Update: I cooked it in the air fryer without any olive oil at 180oC for 10 minutes, until golden and crispy).
Set aside to cool.
Remove the seeds from the watermelon and cut it into bite size cubes.
Combine all the ingredients together.
Season with salt and pepper and drizzle with the olive oil and balsamic glaze.
Refrigerate before serving.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 239Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 34mgSodium 288mgCarbohydrates 21gFiber 1gSugar 17gProtein 11g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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Kopiaste and Kali Orexi!

Anonymous
Tuesday 11th of March 2008
this is funny. I just saw a recipe for melomakarona from Arianna Huffington. For those of you who don't know she's a very politically active Greek woman. I wonder if she makes Orange Cream Dessert too!
Passionate baker...& beyond
Tuesday 11th of March 2008
Beautiful recipe Ivy & great for IWD. Sorry I'm late...a happy belated IWD to you my dear. Love citrus, love the yellow, love the idea of the creamy dessert! Keep smiling!
Susan from Food Blogga
Sunday 9th of March 2008
Creamy, citrus-laced desserts are my favorites! This reminds me of Italian Easter ricotta and rice pies. I just love this recipe; thanks for sharing, Ivy.
Ivy
Sunday 9th of March 2008
Rosie, this is such a compliment to hear you say this, after the masterpieces you make. Thank you.
Rosie
Sunday 9th of March 2008
Oh Ivy this is a stunning entry for IWD!! What a wonderful creation this is SO bookmarked - I am drooling just viewing your beautiful photos of this dish!!
Rosie x