I still remember the first time I made Grilled Halloumi Cheese with Watermelon Recipe—it completely surprised me. I was looking for something fresh, quick, and different for a summer meal, and this recipe delivered more than I expected. The salty, golden halloumi paired with juicy watermelon felt like magic on a plate.

When I served it, everyone kept asking how something so simple could taste so good. After making it several times, I can honestly say this is one of my favorite warm-weather recipes. If you enjoy hearty, meaty flavors as well, you might also like the Mexican Shredded Beef Recipe for a satisfying twist.

Ingredients

Here’s everything you need, along with why each ingredient matters and a few helpful tips from my kitchen.

Halloumi cheese – 8 oz (225 g), sliced; a firm, salty cheese that grills beautifully without melting and develops a golden crust when heated.
Watermelon – 3 cups, cubed or sliced; use ripe, seedless, fresh watermelon for the best juicy texture and natural sweetness—never frozen.
Olive oil – 1 to 2 tablespoons; helps prevent sticking on the grill and adds a smooth, fruity flavor—extra virgin works best.
Fresh mint leaves – ¼ cup, loosely packed; adds a cooling, aromatic freshness that balances the salty cheese and sweet fruit—tear by hand for best flavor.
Fresh lime juice – 1 to 2 tablespoons; brightens the dish and enhances contrast between sweet and savory—always use freshly squeezed juice.
Black pepper – to taste; adds mild heat and depth without overpowering the delicate flavors.
Optional honey – 1 teaspoon; a light drizzle enhances the sweet-salty balance, especially if the watermelon is less sweet.

Note: This ingredient quantity serves 2–3 people as a light meal or 4 people as a side dish. You can also enjoy similar comfort-focused dishes like the Mississippi Pot Roast Burgers Recipe for a flavorful, filling option.

Variations

This recipe is incredibly flexible, and I’ve tried a few variations that worked really well.

For a dairy-free option, replace halloumi with thick slices of grilled tofu or vegan grilling cheese that holds its shape.
For extra flavor, add thinly sliced cucumber or arugula for more crunch and freshness.
If you enjoy a sweet twist, drizzle a bit of balsamic glaze instead of honey.
For a spicy kick, sprinkle chili flakes or add sliced fresh jalapeño.

Cooking Time

This dish comes together quickly, making it ideal for busy days.

Prep Time: 10 minutes
Cooking Time: 6–8 minutes
Total Time: About 18 minutes

Equipment You Need

Grill pan or outdoor grill – used to get crispy grill marks on the halloumi
Sharp knife – for slicing cheese and watermelon cleanly
Cutting board – to prep ingredients safely
Small bowl – for mixing lime juice and olive oil

How to Make Grilled Halloumi Cheese with Watermelon?

Prepare the Ingredients

Before I start cooking, I slice the halloumi into even pieces and cut the watermelon into bite-sized cubes. This ensures everything cooks and serves evenly. I also wash and gently dry the mint leaves so they stay fresh.

Heat the Grill

I preheat my grill pan over medium-high heat until it’s hot. A properly heated surface helps the halloumi develop a crispy crust without sticking. Lightly brushing the grill with oil makes a big difference.

Grill the Halloumi

I brush the halloumi slices lightly with olive oil and place them on the hot grill. Each side cooks for about 2–3 minutes until golden brown. I avoid moving them too much so they get clean grill marks.

Assemble the Salad

Once the halloumi is grilled, I arrange the watermelon on a serving plate and place the warm cheese on top. The heat from the halloumi slightly warms the watermelon, creating a lovely contrast.

Finish and Serve

I drizzle lime juice over everything, scatter fresh mint leaves, and finish with black pepper. Sometimes I add a tiny drizzle of honey for extra balance before serving immediately.

Additional Tips for Making This Recipe Better

After making this recipe several times, here are a few things I’ve learned along the way:

I always grill the halloumi just before serving so it stays crispy and warm.
I avoid over-salting because halloumi is naturally salty.
I use very cold watermelon for the best contrast with the hot cheese.
I tear mint leaves instead of chopping to keep their flavor fresh.

How to Serve Grilled Halloumi Cheese with Watermelon?

I love serving this dish on a wide platter so the colors really stand out. It works beautifully as a summer appetizer, light lunch, or side dish at a barbecue. You can garnish it with extra mint, a sprinkle of black pepper, or a light balsamic drizzle. Pair it with crusty bread or serve alongside grilled vegetables for a complete meal.

Nutritional Information

This dish is fresh, satisfying, and nutrient-rich.

Calories: Provides moderate energy mainly from cheese and watermelon
Protein: Halloumi adds a good amount of protein
Carbohydrates: Mostly from natural sugars in watermelon
Fat: Comes primarily from halloumi and olive oil

Make Ahead and Storage

Make Ahead

I usually prep the watermelon and mint ahead of time and store them separately in the fridge. The halloumi should always be grilled fresh for the best texture and flavor.

Storage

If there are leftovers, I store them in an airtight container in the refrigerator. The dish stays fresh for up to 2 days, though the watermelon may release some juice.

Reheating

I reheat only the halloumi in a grill pan for a minute or two. I don’t reheat the watermelon, as it’s best served cold and fresh.

Why You’ll Love This Recipe?

This recipe has quickly become a favorite in my kitchen, and here’s why it stands out.

It’s incredibly easy to make and requires minimal cooking time.
The sweet and salty flavor combination is refreshing and unique.
It works as an appetizer, side dish, or light meal.
The recipe is versatile and easy to customize.
It looks beautiful on the plate, making it perfect for entertaining.

If you’re looking for a fresh, flavorful dish that feels special without being complicated, grilled halloumi cheese with watermelon is one you’ll keep coming back to.

Ash Tyrrell