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When I want something bold and cooling in no time, I always grab halloumi and watermelon for a speedy meal. The salty, griddled cheese next to watermelon that's super juicy is just pure backyard getaway vibes. Plus, it goes from fridge to plate in under fifteen minutes.
I pulled this together one boiling July day when folks dropped by out of nowhere. Everyone loved it, and now it’s my go-to for lazy summer lunches.
Irresistible Ingredients
- Fresh arugula: Go for fresh, snappy leaves for a pop of peppery flavor
- Lime juice: Squeeze it fresh if you can—it really livens everything
- Balsamic reduction: Not necessary, but drizzled on top it adds sweet-tangy flair, try for the thick, aged stuff if possible
- Halloumi cheese: Hunt for the Cyprus kind—sturdy for grilling and big on taste
- Olive oil: Extra virgin makes the cheese rich; whatever you like the flavor of works
- Fresh watermelon: Seedless is easiest—and mess-free—for juicy bites
Simple Step-by-Step
- Put Together The Dish:
- First, lay your greens out on a platter. Drop the watermelon chunks randomly on top, then follow with your just-grilled halloumi. Sprinkle fresh lime juice everywhere and finish with a little balsamic swirl, if the mood strikes.
- Grill The Cheese:
- Heat your skillet or grill pan to medium. Pour in a bit of olive oil and once it’s shimmering, arrange the halloumi cubes, giving them space. Grill both sides for about two minutes, just until golden. Use tongs gently—keep those cheesy cubes looking nice.
- Slice The Watermelon:
- Chop watermelon into big cubes—same size as the cheese is best for happy eating.
- Get The Halloumi Ready:
- Dry off halloumi with some paper towel, then cut into big hearty cubes. Dry cheese browns better and grills evenly.
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I can’t get enough grilled halloumi in summer. I’ll never forget the day I showed it to my niece—she was shocked that cheese could hit a hot pan and still stay put. Now she always begs for it when she visits.
Storage Advice
Honestly, it’s best when you eat it right after making and the cheese is still toasty while the watermelon’s nice and chilled. Pop leftovers in a sealed container in the fridge for up to a day—a heads up, the halloumi will get a little firmer. Keep greens and cheese separate if you’re saving some, and toss them together right before you dish up.
Swaps And Changes
No halloumi at your shop? Try grilling queso panela or paneer—they're great too. Not a fan of arugula? Baby kale or spinach is milder. No limes around? Lemon does the trick. Watermelon not doing it for you? Cantaloupe or peaches step in easily.
How I Like To Serve
I put this together for lunch with warm pita or focaccia on the side. It’s super with a herby roast chicken or simple fish. For a crowd, I set everything on a big platter so folks can dig in family-style.
Where It Comes From
Halloumi comes from Cyprus and is a big deal all over the Mediterranean. Folks love pairing it with fruit, especially in the heat. You’ll spot this sort of watermelon and cheese combo on Greek and Turkish tables every summer—cool, salty, and perfect for starters or sides.
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Common Questions
- → Why is Halloumi so good for the grill?
Since Halloumi, especially from Cyprus, is extra firm, it doesn't fall apart on the grill and gets a great crunchy outside when you cook it.
- → Are different greens okay instead of arugula?
Absolutely, baby spinach, your favorite mix, or even peppery watercress swap in great for a new taste.
- → Is it better if the watermelon is cold or room temp?
Chill your watermelon for a super cool bite—it goes perfectly with the hot, melty cheese.
- → Do I really have to use balsamic reduction?
Balsamic reduction brings a sweet tang, but you don’t have to use it. Leave it out or swap it for another dressing if that’s your style.
- → Can I prep this in advance?
Hold off putting it all together until you’re almost ready to eat, but you can chop everything early to save time.
- → Got ideas for things to toss in?
Yeah, fresh mint, some toasted nuts, or a shake of chili flakes give this salad extra pop and crunch.