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Close-up of watermelon halloumi salad showing juicy watermelon cubes, golden grilled halloumi with char marks, sourdough croutons, fresh mint leaves, and balsamic glaze.

Watermelon Halloumi Salad with Sourdough Croutons

Flossie
A juicy, salty, crisp watermelon halloumi salad with toasted sourdough croutons, fresh mint, and a herby balsamic dressing. Serve it straight away while the halloumi is warm and the bread still has a crunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Light Dinner, lunch, Salad
Cuisine Mediterranean-inspired, Vegetarian
Servings 2 as main or 4 as side
Calories 823 kcal

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

Cook the halloumi last so it's still warm when served.
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.
 
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Nutrition

Calories: 823kcalCarbohydrates: 61gProtein: 34gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gSodium: 1745mgPotassium: 442mgFiber: 3gSugar: 26gVitamin A: 1714IUVitamin C: 24mgCalcium: 1188mgIron: 4mg
Keyword grilled halloumi watermelon salad, halloumi and watermelon salad, halloumi and watermelon salad recipe, halloumi watermelon mint salad, halloumi watermelon salad, watermelon and halloumi salad, watermelon halloumi salad
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