Watermelon & Halloumi Salad with Herbs & Chilli-Lemon Dressing
This watermelon and halloumi salad captures the best of summer — juicy fruit, salty cheese, and fresh herbs brought together with a sharp, bright dressing. The heat from the chilli lifts the sweetness of the melon, while lemon ties everything together. It’s a simple, striking dish that balances cool freshness with savoury depth and a little heat.
Watermelon & Halloumi Salad with Herbs & Chilli-Lemon Dressing
A vibrant summer salad of sweet watermelon, golden halloumi, and fresh herbs tossed with a zesty chilli-lemon dressing. Juicy, salty, and full of Mediterranean flavour.
Ingredients
- ½ small watermelon (approx. 800 g flesh), cut into thin wedges or rough cubes
- 200 g halloumi, sliced into 1 cm thick pieces
- A handful of fresh mint leaves
- A handful of fresh basil leaves
- Zest of 1 lemon
- Sea salt and black pepper
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small red chilli (mild or medium), finely chopped or thinly sliced
- Zest of ½ lemon
- Pinch of sea salt
Instructions
- Heat a non-stick pan over medium heat. Fry the halloumi for 1–2 minutes on each side until golden, then set aside.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, chopped chilli, and a pinch of sea salt. Let it sit for 5–10 minutes to soften the chilli slightly.
- Arrange the watermelon pieces across a large serving platter.
- Layer over the warm halloumi slices, then scatter with mint, basil, and lemon zest.
- Spoon over the dressing, making sure some of the chilli and zest land on the cheese and melon. Finish with cracked black pepper and a few flakes of sea salt.
- Serve immediately while the halloumi is still warm.
Nutrition Facts
Calories
265Fat
19 gCarbs
11 gProtein
12 gSugar
9 gApproximate values per serving
Ingredients and sourcing tips
Practical sourcing advice
Choose a ripe watermelon that feels heavy for its size and sounds hollow when tapped. Halloumi made from a blend of sheep’s and goat’s milk will have a softer, creamier texture and better flavour than cheaper cow’s milk versions.
Quality or ripeness
Slice the melon just before serving to keep it crisp and juicy. Herbs should be fresh, fragrant, and not at all wilted.
Substitutions
You can use feta instead of halloumi for a softer texture. Try dill, coriander, or a few fennel fronds in place of basil for a gentle aniseed note.
Variations and dietary swaps
Vegan
Replace the halloumi with grilled marinated tofu or a good vegan feta.
Extra freshness
Add cucumber ribbons, finely sliced fennel or scatter over pomegranate seeds for colour and crunch.
Make it a meal
Serve over a bed of grains such as quinoa or bulgur wheat for a more filling lunch.
Kitchen notes
Tips and pitfalls to avoid
Fry the halloumi just before serving so it stays crisp. Don’t overcook it, or it’ll turn rubbery. Toss herbs through at the end to keep them fresh.
Timing and texture cues
Serve immediately once dressed — the salt and lemon will start to draw water from the melon if it sits too long.
Leftovers
Best served fresh, but can be refrigerated for up to 4 hours. Refresh with extra herbs and a drizzle of olive oil before serving again.
Make-ahead or storage
The dressing can be made up to 24 hours ahead and stored in the fridge. Cut the watermelon and fry the halloumi just before assembling.
Serving suggestions
How to serve
Serve on a large platter so the colours stand out. Works beautifully as a summer starter or side with grilled fish or flatbreads.
Drinks or sides to pair
Pair with a chilled dry rosé, Sauvignon Blanc, or sparkling water with mint and lime.
