Halloumi and Melon Salad

It started with a hot day and a half-forgotten hunk of halloumi in the fridge… you know the kind of afternoon where just standing by the open window feels like its own small relief. I was craving something bright, cold, something with a little bite. Watermelon came to mind first – that juicy snap when you cut into it, the smell almost like fresh-cut grass but sweeter. Then the halloumi. And bread too… just a handful of olive-oil-toasted cubes that could soak up all the good stuff. Somehow, all together, it turned into this: a panzanella salad with halloumi and watermelon that’s a bit messy and wonderfully alive with texture and taste.

Why You’ll Crave It

• It hits every note – salty, sweet, crisp, juicy – all at once, without being overwhelming
• Halloumi gives it that gorgeous golden bite and just enough savoriness to balance the freshness
• Watermelon adds that cool, barely-sweet juiciness that makes each forkful feel like a small reward
• It’s unbelievably simple but somehow feels a little special (probably the grilled cheese, right?)
• You can prep most of it ahead, which makes it dreamy for summer hosting or picnics

The first time I made this, I was standing barefoot in my kitchen, sun coming through the blinds, and I honestly ate half of it straight from the mixing bowl…

What You’ll Need

• Halloumi cheese: 200g, sliced about 1 cm thick – firm and squeaky, sears to golden in minutes
• Watermelon: 300g, cubed – pick one that feels heavy for its size and smells slightly sweet near the rind
• Cherry tomatoes: 200g, halved – juicy and bright, preferably sun-ripened if you’re lucky
• Cucumber: 1 medium, diced – look for one with thin skin and few seeds, English cucumbers work well
• Fresh basil: a handful, torn – don’t chop it, just tear gently with your hands at the last moment
• Olive oil: 3 tablespoons – good quality; this ties everything together so don’t skimp
• Red wine vinegar: 1 tablespoon – sharp and punchy, it cuts through the richness
• Salt: to taste – flaky sea salt if you have it, just enough to bring out the melon
• Black pepper: to taste – freshly cracked, not too much

Easy How-To

Grill the Halloumi

Start by heating a dry non-stick pan (or grill pan) over medium heat. Add the sliced halloumi – no oil needed, just lay them in carefully. Let each side cook for 2 or 3 minutes until golden brown patches appear. Once done, slide them onto a plate. Try not to eat half the pieces while “waiting.” Temptation is real.

Chop the Good Stuff

Cube your watermelon into bite-sized pieces – I like something you can eat in one clean bite. Dice the cucumber, halve the cherry tomatoes. Everything should be cheerful and fresh-looking. Place them in a large bowl, and let their juices get acquainted.

Herbs and Bread Time

Tear the basil leaves gently – bruising releases flavor, but overdoing it makes them wilt. For the bread: if it’s stale, that’s perfect – cut into bite-sized chunks. Toast in a dry pan (maybe the same one from the halloumi, while still warm?) with a touch of olive oil if you like. You want crunch, but not jaw-breaking hardness.

Bring It All Together

Add the toasted bread to your bowl of melon, cukes, and tomatoes. Drizzle with olive oil and red wine vinegar. Sprinkle salt and crack in fresh black pepper. Taste – don’t be shy about adjusting. Let it sit just a few minutes if you can. That short pause helps the bread soak in flavor without turning soggy.

Top and Serve

Right before serving, lay the grilled halloumi slices on top. Scatter the torn basil. Then serve – ideally outside, with a breeze and maybe a chilled glass of whatever you love nearby.

Good to Know

• If your halloumi is really salty, rinse it quickly under cold water and pat dry before grilling
• Don’t overdress! The juices from the melon and tomatoes already pull it together so lightly go with the vinegar and oil
• Letting the salad rest just 10 minutes before topping with cheese can coax out more flavor

Serving Ideas

• Lovely alongside grilled chicken or fish – or just with a hunk of crusty bread and a glass of white wine

Top Tricks

• Use a melon baller if you want to be a little extra – it makes the dish feel fancy with basically no extra effort

Frequently Asked Questions

Can I use a different type of cheese instead of halloumi?

Sure – feta crumbles beautifully and adds tang, though it won’t offer the same texture. Mozzarella works too, especially if you love something milder and creamy.

Do I have to use watermelon?

Watermelon is kind of the heart here, but you can try other juicy fruits – cantaloupe or even ripe peaches bring their own magic.

Can I prep this in advance?

Yes – chop everything ahead if you like, but combine shortly before serving so the bread doesn’t go mushy. Grill the halloumi last minute for the best bite.

What bread is best?

Something with a bit of heft and texture. Ciabatta or rustic sourdough works beautifully. Even a day-old baguette can be a hero here.