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Overhead view of grilled halloumi and watermelon salad with mint, pistachios, and balsamic glaze on a white platter

Grilled Halloumi Salad with Watermelon and Fresh Mint

Grilled halloumi, cold watermelon, mint, and pistachios come together on one platter for a salty-sweet salad that's ready in about 23 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Salad
  • 600 g Watermelon, seedless cut into 1-inch cubes
  • 250 g Halloumi cheese sliced 1 cm thick
  • 60 g Arugula
  • 1/4 Red onion small; thinly sliced
  • 15 g Fresh mint torn, about a small handful
  • 30 g Pistachios toasted and roughly chopped
For the Dressing
  • 3 tbsp Extra-virgin olive oil 1 tbsp for grilling, 2 tbsp for drizzling
  • 1 tbsp Lime juice fresh
  • 1 tbsp Balsamic glaze optional
  • Flaky sea salt to taste
  • Black pepper to taste
  • Chili flakes a pinch; optional

Method
 

Prep the Watermelon and Base
  1. Cut watermelon into 1-inch (2.5 cm) cubes and chill in the fridge while you prep everything else.
  2. Slice red onion thin and soak in cold water for 5 minutes to soften the bite, then drain.
  3. Arrange arugula in an even layer on a large serving platter.
Grill the Halloumi
  1. Slice halloumi into 1 cm-thick pieces and pat dry with a paper towel.
  2. Heat a grill pan or outdoor grill over medium-high heat, about 200 C / 390 F, until hot.
  3. Brush halloumi lightly with olive oil and grill 2 to 3 minutes per side, until deep golden grill marks form, the edges crisp, and the center stays soft.
  4. Remove halloumi from the heat right away, it firms up fast once off the pan.
Assemble and Serve
  1. Scatter chilled watermelon cubes and drained red onion over the arugula.
  2. Top with the warm grilled halloumi slices.
  3. Drizzle with olive oil, lime juice, and balsamic glaze.
  4. Scatter torn mint and toasted pistachios over the top, then finish with black pepper and chili flakes if using.
  5. Serve right away while the halloumi is still warm.

Notes

  • Grill halloumi last so it hits the plate still warm.
  • Cube watermelon large enough that it doesn't turn mushy under dressing.
  • Soak red onion in cold water to cut the sharp bite.
  • Toast pistachios dry for 2 minutes before scattering, no oil needed.