Watermelon and haloumi salad is the ultimate balance of sweet and savory, making it the perfect addition to summer gatherings, light meals and Christmas Day. This salad combines juicy watermelon, crispy fried haloumi, and fresh herbs like mint and basil for a dish that bursts with flavor and freshness.
The contrast between the cool, hydrating watermelon and the warm, golden haloumi is simply irresistible. Mint adds a cooling sensation, while basil provides a subtle sweetness that ties the flavors together beautifully. A tangy lemon and honey dressing enhances the dish, making every bite a delightful experience.
Not only is this salad easy to prepare, but it’s also packed with nutrients. Watermelon is rich in hydration and antioxidants, haloumi offers a good source of protein, and fresh herbs are loaded with vitamins and minerals.
This versatile recipe is perfect for barbecues, picnics, or as a light appetizer at festive events. Add your own twist by including ingredients like toasted pine nuts or pomegranate seeds for extra texture and flavor.
Watermelon and Haloumi Salad
Course: SaladsDifficulty: Easy4
servings15
minutes6
minutesIngredients
4 cups watermelon, cubed
200g haloumi, sliced
1 small red onion, thinly sliced
handful of fresh mint
handful of fresh basil leaves
DRESSING
3 tablespoons olive oil
2 tablespoon fresh lemon juice
1 teaspoon honey, optional
pinch of salt and pepper
Directions
- Heat a non-stick skillet over medium heat. Add the haloumi slices and fry for 2–3 minutes on each side until golden brown and crispy. Set aside to cool slightly.
- In a large serving bowl or platter, layer the watermelon cubes, red onion slices, fried halloumi, mint leaves, and basil leaves.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
- Drizzle the dressing over the salad just before serving. Toss gently to coat the ingredients without breaking the halloumi.
