Halloumi and Watermelon Salad

An outstanding marriage of textures.

Halloumi and Watermelon Salad

This is an unusual recipe, using raw haloumi. It might be quite a surprise to find that fresh, uncooked halloumi partners very well with watermelon.

Read more about Haloumi and its uses here.

You might also like to try Spicy Red Radish and Watermelon Salad, Haloumi and Orange Salad, Jerusalem Artichokes with Haloumi and Basil Oil, and Haloumi Pizza. Another recipe from Cyprus, as this one is, is Cyprian Grain Salad with Freekeh.

We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post.

Browse our Watermelon Salad, our Haloumi recipes, and our many Salad recipes. Or explore our Late Summer dishes.


Halloumi and Watermelon Salad

Source : traditional recipe
Cuisine: Cypriot
Prep time: 5 – 10 mins
Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

1 small watermelon
180g Halloumi cheese
55g pine nuts
4 – 6 mint leaves, torn into pieces or chopped semi finely.
lime juice

Cube the watermelon into 2 – 2.5cm cubes.

Cut haloumi into 2 – 2.5cm slices, and then into cubes.

Toast the pine nuts in a dry frying pan for 1 – 2 minutes, watching them carefully, and shaking the pan periodically. Don’t allow them to burn.

Arrange the watermelon on a plate or in a bowl. Scatter the haloumi over the top, then the mint leaves and then the pine nuts. Add a squeeze of lime juice over the top.

Serve chilled.

Halloumi and Watermelon Salad

recipe notes
If the halloumi is not very salty, sprinkle the salad with a pinch or two of salt.

This salad can be plated on a bed of salad greens.

In the photo you can see purslane – I added this because of its lemony flavour.




16 thoughts on “Halloumi and Watermelon Salad”

  1. Oh wow! I would _love_ to try freshly made halloumi, kneaded with mint! Yuuuum!

    Btw, do you know the combination of feta and watermelon? I think it may also contain mint, too! Sounds divine to me!

    Oh wouldn’t it be great to try haloumi freshly made! YUM. And watermelon and feta with mint sounds good too. The acidity and saltiness of the feta would work well with the watermelon.

  2. I keep forgetting to get this cheese. Sounds delicious.

    I hope that you get some soon. It sure is worth the effort. btw, love your recent click photo.

  3. A Greek friend of mine swears by this combination. I’ve never had it though. I keep on meaning too. Then I buy the haloumi and find I’m craving it cooked. Now you’ve reminded me about this combination, I’m going to do it.

    Hi Kathryn – I am back from holidays now. Have to say your site continues to be an amazing source of great information. I love reading it. You have never tried this? I hope that you buy a double amount of haloumi next time – grill half of it, and make the salad with the other half.

  4. I can’t believe I have never tried haloumi. You make it sound so appealing. I’ll keep this recipe in mind. Sounds very good indeed.

    Oh, Lisa, never tried haloumi?? Go girl. Right now. Get some and try it. It is a staple in my kitchen.

  5. was wondering, if you had posted anything from your innersearch travels. 🙂
    Looking forward to reading of your experiences.

    Hi Arun, I arrived back home 2 days ago, and am recovering from a tummy wog. It was an amazing trip, in lots of different ways. Look for a post coming soon!

  6. that salad looks good, gotta’ wait a bit for the watermelon season …..
    i agree the large scale prod does put a damper on the taste as well as nutrition content!

  7. great info… I have haloumi as it is, and it tastes great, but do eat it straight away or it will go hard and rubbery!

    You are so right. It does go rubbery after being cooked if not eaten immediately.

  8. I discovered Haloumi about a year ago and we just love it although you are right sometimes I get some that is too salty for us. And funny but as a child my grandparents always “salted” their watermelon before eating it……….great combo !

    I have learned that if it is too salty, soak it in milk for a while. I can understand salting watermelon. I will do it too to a number of fruits, esp tropical ones.

  9. I discovered halloumi a few years ago as I moved to Cyprus, never heard of it before. But straight away I fell in love with that delicious cheese that is so versatile and gives its special note to so many dishes. Very often we try new halloumi recipes and there is not one week since then, that we won’t have at least one meal with halloumi, not to speak abou BBQs, where having halloumi is a must.

  10. Never heard of the stuff, but I am delighted that the cook and author explains and defines everything. Just as I’m thinking, “What is hallourmi,” I come across the definition. I’ve never been one for reading fiction. Give me reality any day! And this site is incredible for the wonderful recipes, incredible variety of foods, definitions, explanations, and photos. The literary verbage thrown in makes reading the site as fun as cozying up with a good story. Thanks! I love the site!

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