Watermelon, Halloumi & Mint Summer Salad

 Watermelon, Halloumi & Mint Summer Salad

A showstopping salad bursting with sweet, salty, and herby flavors — perfect for summer entertaining or a stunning blog post.

INGRÉDIENTS

• 1419 1/2 ml seedless watermelon, cubed into 1-inch pieces

• 226 3/4 g halloumi cheese, sliced ½-inch thick

• 709 3/4 ml baby arugula

• 1 English cucumber, thinly sliced

• 1/2 red onion, very thinly sliced

• 118 1/4 ml fresh mint leaves, torn

• 59 1/8 ml Kalamata olives, pitted and halved

• 59 1/8 ml toasted pistachios, roughly chopped

• 44 1/3 ml extra-virgin olive oil

• 29.6 ml fresh lime juice

• 4.9 ml honey

• 2 1/2 ml flaky sea salt (like Maldon)

• 1 1/4 ml freshly cracked black pepper

• 1 1/4 ml chili flakes (optional)

ÉTAPES

1. Whisk together 44 1/3 ml extra-virgin olive oil, 29.6 ml fresh lime juice, and 4.9 ml honey in a small bowl until emulsified. Season with 2 1/2 ml flaky sea salt (like Maldon), 1 1/4 ml freshly cracked black pepper, and 1 1/4 ml chili flakes (optional) if using. Set aside.

2. Heat a dry non-stick or cast iron skillet over medium-high heat. Add 226 3/4 g halloumi cheese, sliced ½-inch thick slices in a single layer — no oil needed. Sear undisturbed until deep golden brown. ⏱ 2m

3. Flip halloumi and sear the second side until equally golden. Transfer to a plate. (Halloumi firms back up quickly, so assemble the salad soon after.) ⏱ 1m 30s

4. Spread 709 3/4 ml baby arugula across a large serving platter. Scatter 1 English cucumber, thinly sliced, 1/2 red onion, very thinly sliced, and 59 1/8 ml Kalamata olives, pitted and halved over the top. Arrange 1419 1/2 ml seedless watermelon, cubed into 1-inch pieces cubes across the platter.

5. Lay the warm 226 3/4 g halloumi cheese, sliced ½-inch thick slices over the salad. Scatter 118 1/4 ml fresh mint leaves, torn and 59 1/8 ml toasted pistachios, roughly chopped over everything. Drizzle generously with the lime-honey dressing right before serving.

6. Give a final pinch of 2 1/2 ml flaky sea salt (like Maldon) over the top for sparkle. Serve immediately — the contrast of warm halloumi and cold watermelon is the magic.

NOTES

**Blogger tips:** The color contrast of pink watermelon, golden halloumi, and green arugula is incredibly photogenic — natural light from the side works beautifully for shots. 

**Make-ahead:** Prep the dressing and chop all ingredients up to 4 hours ahead; sear the halloumi and assemble just before serving.

**Swaps:** No halloumi? Try grilled peaches or pan-seared feta. Pistachios can be replaced with toasted pepitas for a nut-free version.

**Flavor boost:** A light drizzle of pomegranate molasses alongside the lime dressing adds stunning depth.