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 and Halloumi Salad with Chilli-Lemon Dressing
Sweet, chilled watermelon with hot golden halloumi, basil, rocket and a sharp chilli-lemon dressing poured over the top. A fast, no-fuss summer salad that balances cool and salty with a little heat, and an easy one for a barbecue spread
Ingredients
- ½ small watermelon (about 800g flesh), cut into thin wedges or rough cubes
- 400 to 500g halloumi, sliced into 1cm thick pieces
- A handful of fresh basil leaves
- A handful of rocket
- A few fennel fronds (optional)
- Zest of 1 lemon
- 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
Instructions
- Heat a non-stick pan over medium heat. Fry the halloumi for 2 minutes on each side until golden, then set aside.
- In a small bowl, whisk together the olive oil, lemon juice, ½ lemon of zest, chopped chilli and a pinch of sea salt. Let it sit for 5 to 10 minutes to soften the chilli slightly.
- Arrange the watermelon across a large serving platter. Layer over the warm halloumi, then scatter with the basil, rocket, fennel fronds if using, and the zest of 1 lemon.
- 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
490Protein
26 gSugar
12 gCarbs
17 gFat
36 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.
