Halloumi and Watermelon Salad

This Halloumi and Watermelon Salad is the perfect summer dish, it's light, refreshing, and bursting with flavor. The sweet juiciness of watermelon pairs beautifully with the salty, crispy halloumi.

Inspired by classic Palestinian flavors, this simple yet vibrant salad bursts with deliciousness in every bite. For more summer salads try my fruit salad cocktail.

In Palestine, one of our most beloved ways to enjoy watermelon is to eat it with white salty cheese, fresh taboon or khoubzeh (Arabic bread), and some extra virgin olive oil mixed with za’atar spice (a fragrant blend of thyme, sumac, and sesame seeds).

I love tearing off a piece of khoubzeh, tucking in some jibneh (cheese), dipping it into the olive oil and za’atar, and taking a bite of sweet, chilled watermelon alongside it.

The combination is pure magic—sweet, salty, and refreshing all at once. It’s one of my favorite things to eat during the hot summer days, and every bite brings back memories of family gatherings, lazy afternoons, and the vibrant tastes of home.

For more delicious summer recipes try Dubai chocolate strawberries, muhallebi, rice pudding, and chocolate custard pudding. For a savory Halloumi recipe try Halloumi salad.

Jump to:

• Why You'll Love This Recipe?
• What is Halloumi Cheese?
• Equipment
• Ingredients
• Instructions
• Tips To Pick a Sweet, Firm Watermelon
• Variations and Substitutions
• Storage
• Pro Tips
• Frequently Asked Questions
• More Delicious Recipes
• Halloumi and Watermelon Salad

Why You'll Love This Recipe?

• Sweet meets salty perfection – The juicy watermelon and savory halloumi create the ultimate flavor combo.
• Quick and easy – Ready in under 15 minutes with just a handful of fresh ingredients.
• Healthy and refreshing – Light, hydrating, and packed with freshness and vibrant flavor.
• Rooted in tradition – Inspired by the Palestinian way of enjoying watermelon with salty cheese and za’atar.
• Perfect for summer – Whether you’re hosting, picnicking, or just avoiding the stove, this salad brings the chill.

What is Halloumi Cheese?

Halloumi is a semi-hard, brine cheese traditionally made from sheep’s and goat’s milk, though some versions also include cow’s milk. Originating from Cyprus, it has a firm texture and a high melting point, making it ideal for grilling or frying without melting into a gooey mess.

Halloumi has a salty, slightly tangy flavor with a rich, chewy texture. When cooked, it develops a golden, crispy crust on the outside while remaining soft inside, enhancing its taste and appeal. It's commonly used in Mediterranean and Middle Eastern dishes, often paired with fresh salads, grilled vegetables, or even served on its own.

Equipment

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• Grill Pan - For grilling halloumi cheese (you can use regular pan)
• Cutting Board 
• Knife 
• Large Bowl 

Ingredients

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

• Watermelon - Pick a watermelon that is sweet and firm, I've shared some tips below.
• Halloumi Cheese - Halloumi, a semi-hard cheese known for its high melting point, develops a golden, crispy crust when grilled or pan-fried, adding a delightful contrast of textures to the salad. You can use is ungrilled, or you can also use any other white cheese, like Nabulsi/akkawi or feta.
• Olive Oil - Only need a few drizzles for grilling the cheese.
• Fresh Mint Leaves (for garnishing) - It's optional, you can also replace it with basil.

Instructions

Step 5 |  Place the watermelon squares in a serving bowl or platter. Top with the grilled halloumi slices and garnish with fresh mint leaves.

Tips To Pick a Sweet, Firm Watermelon

• Look for the field spot (the creamy patch): This is the yellowish spot where the watermelon rested on the ground. A deep yellow or creamy spot means it ripened in the sun and is likely sweeter. If it’s white or barely there, it was probably picked too early.
• Tap the watermelon with your knuckles. A ripe one sounds deep and hollow, like a drum. If it sounds dull, it might be overripe or underripe.
• Check the stripes and skin color: Look for bold, contrasting stripes and a dull (not shiny) skin. Shiny skin can mean the fruit is underripe.
• Pick it up and feel the weight: A ripe watermelon should feel heavy for its size, which means it’s full of water and juice. Trust your biceps—heavier is better.
• Inspect the tail (if attached):A dried, curly brown stem or tail means it was picked when ripe. A green tail means it may have been harvested too early.
• Firmness check: Give it a gentle squeeze—it should feel firm all around. Avoid any with soft spots, dents, or cuts.

Variations and Substitutions

• Cheese swap: If you can’t find halloumi, you can substitute it with Nabulsi/akkawi or feta cheese. If the akkawi is too salty, soak it in boiled water for 5–10 minutes to reduce the saltiness.
• Fruit twist: Swap watermelon for cantaloupe or ripe peaches for a slightly different sweetness.
  

Storage

• This salad is best enjoyed fresh to keep the watermelon crisp and halloumi warm and chewy.
• If you need to store leftovers, keep the halloumi and watermelon separate in airtight containers in the fridge for up to 1 day. Reheat the halloumi briefly before serving.

Pro Tips

• Use a nonstick pan or grill to get a perfect golden crust on your halloumi without sticking.
• Don’t slice the halloumi too thin; about ¼ inch thick gives a nice crispy outside with a soft, melty center.
• Chill the watermelon well before assembling for that refreshing burst with every bite.
• For a fun twist, sprinkle a little sumac on top for a tangy, citrusy note that complements the salad perfectly.

Frequently Asked Questions

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