This watermelon halloumi salad is what happens when I crave a cold and refreshing lunch or a light summer dinner. Chilled watermelon, charred halloumi, crisp sourdough croutons, and a herby balsamic dressing that makes it really hard to stop eating.
It’s panzanella-inspired – watermelon releasing juice instead of tomatoes, sourdough soaking-up those lovely flavors instead of going stale on the counter. Which brings me to why this salad is on my summer rotation.
When I was growing up in Romania, my parents had watermelon fields in the rich, fertile soil near the Danube Delta. Every summer we’d take our produce to the market, and I became a real expert at guessing the ripest, juiciest ones – with those little sugar crystals in the flesh that tell you it’s exactly ready. My favorite way to eat watermelon back then was simply with a hunk of bread for lunch. The summers were so hot you didn’t want or need anything else.
This salad is a grown-up version of that, sugar-beaded cubes of watermelon and herby, toasted sourdough meet golden squidgy halloumi slabs.
What makes this salad work
It’s built on contrast. Cold watermelon against warm halloumi. Sweet against salty. Soft juicy fruit against crisp toasted bread. The herby balsamic dressing pulls it together and soaks into the sourdough brilliantly – sharp enough to cut through the richness of the halloumi, with mint and oregano giving it a Mediterranean feel so effortlessly.
And those fresh mint leaves just make it smell like summer when you bring it to the table in a hurry.
a few Ingredient Notes
- Watermelon – if yours has seeds, scrape them with a dessert fork before you cut into chunky cubes and keep it cold until you’re ready to assemble. If it’s very juicy, you can sit the cubes in a sieve for a few minutes, but I’m just going to embrace the juiciness.
- Halloumi – brush lightly with olive oil before cooking to get the edges lovely and golden and stop them from sticking to the grill. Cook it last so it goes onto the salad warm.
- Stale sourdough – genuinely the ideal use for it. Stale bread holds its shape better than fresh once it meets the dressing and watermelon juices. Toss the cubes with olive oil and dried oregano, then toast in a pan or a grill pan until you get a little browning.
- Balsamic vinegar – If yours is very sharp, add the dressing gradually and taste as you go, keep the rest of the balsamic dressing for another salad. A small drizzle of balsamic glaze at the end is optional but gives a sweeter, stickier finish.
- Mint – dried in the dressing, and fresh to garnish. They both work so well with everything.
How to make it
Work in order: dressing first, sourdough second, halloumi last. You want the cheese warm when you tuck in.
Prep the watermelon
Cut a few thick watermelon slices, removing any seeds as you go, then cut the watermelon into chunky cubes. Keep it chilled until you’re ready to assemble. If it’s very juicy, sit the cubes in a sieve for a few minutes so the plate doesn’t get waterlogged.
Make the dressing
Whisk together the balsamic vinegar, olive oil, dried mint, dried oregano, and sea salt flakes. It should taste sharp, herby, and a little salty. Set aside.
Toast the sourdough
Toss the cubed stale sourdough with olive oil and a sprinkle of dried oregano. Toast in a grill pan, griddle, or frying pan until golden and crisp at the edges.
Grill the halloumi
Pat dry, slice and brush lightly with olive oil. Grill or pan-fry for 1 to 2 minutes per side until golden. Keep an eye on it – once the pan is hot it moves quickly.
Assemble and serve
Arrange the cold watermelon cubes on a plate or shallow bowl. Add the sourdough croutons and warm halloumi. Spoon over the dressing, scatter fresh mint leaves on top, and finish with a drizzle of balsamic glaze if you’re using it. Serve straight away.
Flossie’s Tips
- Serve this immediately.
- Freshly grilled halloumi has that soft, squeaky bite, but once it sits it firms up. You want squidgy soft not rubbery.
- The sourdough softens as it sits too (weirdly though I don’t mind it) – but you probably want crisp bread, cold watermelon, and warm cheese all in the same forkful.
Nutritional benefits
Watermelon is about 92% water, so it’s genuinely hydrating on a hot summer’s day. And in true Candyflosslife style, you get a loaded salad because Halloumi adds protein and fat that make this a proper lunch rather than one you’re hungry again an hour later. All those lovely herbs and fruit also count toward that 30 plant a week goal (that’s if you’re counting), which is never a bad thing.
SERVINGS
This recipe yields 2 generous portions as a main lunch or light dinner, or 4 as a side dish.
serving ideas
This works as a standalone summer lunch or a light dinner, and if you’re making your own sourdough, try my beginner friendly Same Day Sourdough or Brown Sourdough.
For a bigger spread it’s excellent next to grilled food – try it alongside:
For a full summer table, it pairs well with Roasted Pepper Pasta Salad or Chickpea Halloumi Salad.
Make-ahead and storage
- Assemble this just before eating. The watermelon releases juice quickly and the sourdough softens once it meets the dressing.
- Everything can be prepped ahead separately – cube and chill the watermelon, make the dressing and keep it in a jar, cube the sourdough ready to toast. Do the cooking and assembly at the last minute.
- The dressing keeps in a sealed jar in the fridge for a few days. Worth doubling to use in other salads, although you will probably have some left.
Cold watermelon, warm halloumi, crisp sourdough – this is the kind of salad that I eat standing over the plate. Make it for lunch, take it to a BBQ, or just enjoy it on the patio on a balmy summer’s evening. Either way, let me know how you get on.
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Watermelon Halloumi Salad with Sourdough Croutons
Ingredients
For the salad
- 600 to 700 g watermelon cut into chunky cubes, chilled
- 225 g halloumi sliced
- 1 tsp olive oil for brushing the halloumi
- 2 slices stale sourdough cut into cubes
- 1 to 2 tbsp olive oil for the sourdough
- ¼ tsp dried oregano for the sourdough
- Fresh mint leaves to garnish
- Balsamic glaze optional drizzle to finish
For the balsamic herb dressing
- 50 ml balsamic vinegar
- 25 ml olive oil
- ¼ tsp dried mint
- ¼ tsp dried oregano
- Pinch of sea salt flakes
Instructions
- Cut a few thick watermelon slices, remove any seeds, then cut into chunky cubes. Keep chilled until needed. If very juicy, sit the cubes in a sieve for a few minutes.600 to 700 g watermelon
- Whisk together the balsamic vinegar, olive oil, dried mint, dried oregano, and sea salt flakes. Set aside.50 ml balsamic vinegar, 25 ml olive oil, ¼ tsp dried mint, ¼ tsp dried oregano, Pinch of sea salt flakes
- Toss the sourdough cubes with olive oil and dried oregano. Toast in a grill pan or frying pan until golden and crisp at the edges.2 slices stale sourdough, 1 to 2 tbsp olive oil, ¼ tsp dried oregano
- Pat dry and slice the halloumi, then brush lightly with olive oil. Grill or pan-fry for 1 to 2 minutes per side until golden and a bit charred.225 g halloumi, 1 tsp olive oil
- Arrange the watermelon on a plate or shallow bowl. Add the sourdough croutons and warm halloumi. Spoon over the dressing and scatter fresh mint leaves on top.Fresh mint leaves
- Finish with a drizzle of balsamic glaze if using. Serve immediately.Balsamic glaze
Notes
Add the dressing gradually – watermelon varies in sweetness and juiciness.
The dressing keeps in a sealed jar for a few days. Worth doubling.
This salad is best assembled just before eating.
