Grilled halloumi and watermelon is a summer salad that shows up everywhere in June and disappears by September, which is exactly how it should work. The mint oil here is made from scratch rather than using fresh leaves, and that distinction matters: infused mint oil is subtle where fresh mint can be overwhelming, and it coats the arugula without making the whole salad taste like toothpaste. Reduced balsamic and flaky salt at the end. The pistachios go on last for crunch. Assemble it fast after grilling the halloumi so the cheese is still warm when it hits the cold watermelon.
How to Make Grilled Halloumi and Watermelon Salad
Infusing the mint oil
Ten minutes on low heat in olive oil is all it takes. Keep the temperature low or the mint will fry instead of infuse. Strain it completely and discard the leaves; they’ve given what they had. The oil keeps for a week in an opaque container.
Grilling the halloumi
Two minutes per side at medium-high heat. Halloumi has a high melting point, which is why it grills without falling apart, but it will stick if the grate isn’t oiled first. Slice it a third of an inch thick: thinner than that and it dries out; thicker and the outside chars before the center warms. 
Assembly order
Arugula base, watermelon wedges, warm halloumi on top, then pistachios and balsamic drizzle. Flaky salt last. Don’t dress the arugula heavily; the mint oil is enough and the watermelon releases juice once it sits.
Grilled Haloumi and Watermelon Salad
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore, Gluten-Free
Description
Sweet watermelon and salty grilled haloumi make a surprisingly delicious summer salad. Easy to assemble and perfect for a BBQ.
Ingredients
- 1/3 cups (85 ml) extra-virgin olive oil
- 1 bunch fresh mint, stems removed, plus more for garnish
- 2 oz (57 g) haloumi, drained
- 3 cups (710 ml) baby arugula
- 1/4 seedless watermelon, rind removed and cut into small wedges
- 1/3 cups (85 ml) pistachios, roughly chopped
- Reduced balsamic vinegar
- Flaky sea salt (like Maldon)
- Freshly ground black pepper
Instructions
- Heat oil in a small saucepan over low heat. Add mint leaves and cook for 10 minutes. Remove from heat, let cool, strain out the leaves, and discard them. Store the oil at room temperature in an opaque container for up to 1 week.
- Slice haloumi into 1/3-inch slices.
- Heat a grill or grill pan to medium-high (approximately 375°F/190°C). Brush the grate with olive oil and grill haloumi for about 2 minutes on each side, until heated through and grill marks appear.
- Place arugula on a platter. Top with watermelon wedges and grilled haloumi, slightly overlapping.
- Lightly drizzle the mint oil over the arugula, watermelon, and haloumi.
- Sprinkle pistachios and fresh mint leaves over the top. Drizzle generously with reduced balsamic vinegar and season with sea salt and pepper.
Notes
- For a smokier flavor, grill the haloumi over high heat for shorter periods.
- If haloumi is unavailable, substitute firm feta cheese, but reduce grilling time to prevent burning.
- Store leftover salad separately to maintain freshness; dress just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large serving
- Calories: 400
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I pan-fry the halloumi instead of grilling?
Yes. Use a dry, non-stick skillet over medium-high heat for about 2 minutes per side. You won’t get grill marks, but you’ll get a golden, crisp crust that works just as well.
How do I reduce balsamic vinegar?
Simmer balsamic vinegar in a small saucepan over low heat for 15 to 20 minutes until it thickens to a syrupy consistency. Watch it closely near the end, as it can go from syrupy to burnt quickly.
Can I make the mint oil in advance?
Yes. Store it in an opaque container at room temperature for up to one week. Strain out the mint leaves after cooking; leaving them in too long can make the oil bitter.
