This watermelon feta and halloumi salad is a fresh summer salad with juicy watermelon, salty feta and golden grilled halloumi, finished with mint, dill and a bright lemon-honey dressing. Sweet, savoury, herby and a little unexpected — but it really works.
Ingredients
- 1 kg watermelon, rind removed and cut into cubes
- 200 g halloumi, sliced
- 100 g feta, crumbled
- ½ cup fresh mint leaves
- ¼ cup fresh dill, roughly torn
- ¼ cup fresh parsley or coriander, roughly chopped
- 2 tbsp olive oil, plus extra for grilling
- 1 tbsp lemon juice
- 1 tsp honey
- ½ tsp lemon zest
- Cracked black pepper
- Pinch of sea salt
Method
- Heat a grill pan over medium-high heat. Brush halloumi with a little olive oil and grill for 1–2 minutes each side, until golden with char marks.
- Whisk olive oil, lemon juice, honey, lemon zest, pepper and a small pinch of salt.
- Add watermelon to a large serving bowl. Scatter over grilled halloumi, feta, mint, dill and parsley.
- Drizzle with the dressing and toss gently just before serving.
- Finish with extra herbs, cracked pepper and a little more lemon zest.
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Why This Watermelon Feta and Halloumi Salad Works
Watermelon feta and halloumi salad is the kind of dish that sounds unusual until you taste it. The juicy sweetness of the watermelon plays perfectly against salty feta and warm, golden halloumi, while fresh mint and dill keep it light and herby. If you love a good salad for warm weather entertaining, our Panzanella Salad is another crowd-pleasing option worth trying.
Tips for the Best Watermelon Feta and Halloumi Salad
- Chill the watermelon well before serving — a cold, crisp salad is much more refreshing on a hot day.
- Pat the halloumi dry before grilling so it browns nicely instead of steaming in the pan.
- Assemble the salad just before serving, as watermelon releases juice and can make the salad watery if it sits too long.
- Use good-quality feta for the best briny, salty contrast against the sweet watermelon.
Storage and Make-Ahead Tips
Watermelon feta and halloumi salad is best enjoyed the day it’s made, since the watermelon softens and releases liquid on standing. If you want to prep ahead, cut the watermelon and grill the halloumi separately, storing each in the fridge, then toss everything together with the dressing just before serving. The lemon-honey dressing can be made up to 3 days in advance and kept in an airtight jar in the fridge.
Serving Suggestions
This watermelon feta and halloumi salad works well as a light lunch on its own, or as a side dish alongside grilled meats or fish for a summer barbecue. It also makes a lovely starter for a dinner party, served in small bowls or piled onto a platter for guests to help themselves. A drizzle of extra virgin olive oil and a crack of black pepper just before serving rounds out the flavours nicely.
Ingredient Swaps
No halloumi on hand? Grilled paneer or a firm feta can work in a pinch, though the texture will be slightly different. Basil or coriander can stand in for mint or dill if that’s what you have, and a splash of balsamic glaze makes a lovely alternative to the lemon-honey dressing for a deeper, tangier finish. Feel free to experiment with whatever fresh herbs and cheeses you have on hand — this salad is forgiving and easy to adapt to what’s in season. Whatever combination you choose, this salad is a reliable way to make the most of summer produce. It’s simple, colourful and always a hit at the table.
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