There’s something absolutely magical about the Mediterranean summer table. During my culinary travels through Cyprus, I discovered what locals have known for generations: the surprising perfection of watermelon and halloumi cheese together. The first time a Cypriot grandmother served me this salad on her sun-drenched patio, I was skeptical. But that first bite – the warm, salty cheese against cool, sweet watermelon – was a revelation that changed my approach to summer cooking forever.
The Story Behind Cypriot Halloumi and Watermelon Salad 📖
This dish embodies the essence of Cypriot summer dining – simple ingredients that create something extraordinary through contrast. Dating back centuries on this Mediterranean island, this pairing demonstrates the culinary wisdom passed through generations. The dish originated from necessity – using what was abundant during scorching summers when cooling foods were essential and halloumi’s high melting point made it ideal for grilling in the heat.
What makes this combination work is pure culinary alchemy – the sweet juiciness of watermelon perfectly balances the briny saltiness of halloumi. It’s a dish that respects ingredients rather than complicating them.
Essential Ingredients 🧾
• 500g watermelon, cubed or in wedges
• 250g halloumi cheese, sliced ½-inch thick
• 20 olives (preferably throumbes or kalamata)
• Fresh mint leaves, handful
• 1 tsp black sesame seeds (optional)
• 3 tbsp extra virgin olive oil
• 2 tbsp grape vinegar (or balsamic vinegar)
• Salt and freshly cracked pepper to taste
Chef’s Note: The quality of halloumi matters tremendously here. Look for authentic Cypriot halloumi made from a mixture of sheep’s and goat’s milk. If unavailable, any halloumi will work, but the traditional version has a distinctive flavor profile with a higher melting point – perfect for achieving that golden crust while maintaining a tender interior.
Step-by-Step Instructions 📝
1. Prepare the watermelon: Cube or slice into wedges and chill thoroughly in the refrigerator. Cold watermelon against warm halloumi creates the magic of this dish.
2. Grill the halloumi: Pat the cheese slices dry with paper towels – this is crucial for proper browning. Heat a grill pan or cast-iron skillet over medium-high heat (about 400°F/200°C). Lightly brush with olive oil and grill halloumi for 2-3 minutes per side until golden brown with beautiful grill marks. The cheese should develop a crust while remaining soft inside.
3. Assemble the salad: On a serving platter, arrange the chilled watermelon as your base. While the halloumi is still warm, place it over the watermelon. Scatter olives around the plate, then sprinkle with fresh mint leaves torn at the last moment to preserve their aromatic oils. Add black sesame seeds if using.
4. Dress the salad: Whisk together olive oil, grape vinegar, and a pinch of salt and pepper. Drizzle lightly over the salad just before serving – never overdress this dish as watermelon can quickly become soggy.
Chef’s Secret Techniques 🤫
The key to perfect halloumi is managing moisture. I always press the slices between paper towels before grilling – this prevents splattering and ensures proper caramelization. Never walk away from halloumi while it’s cooking; the difference between perfectly golden and rubbery is mere seconds.
For an elevated version, try quickly grilling watermelon wedges for 30 seconds per side. The slight caramelization adds depth while maintaining the fruit’s refreshing nature – a technique I learned from a taverna chef in Limassol who claimed it was his great-grandmother’s secret.
Serving & Presentation Tips 🍽️
Serve this salad immediately while the temperature contrast is at its peak. A wide, shallow platter works best to showcase the colors. This makes a perfect light lunch alongside Mediterranean chickpea salad or as an appetizer before Greek-inspired burgers.
If you’re looking for a refreshing drink pairing, nothing complements this better than a creamy matcha latte served cold, or for something heartier, try serving alongside grilled halloumi burgers for a feast celebrating this wonderful cheese.
This dish taught me that true culinary wisdom often lies in simplicity. The grandmother who first served me this salad in Cyprus didn’t measure ingredients or time the grilling precisely – she simply knew the dance between flavors and textures from a lifetime of cooking with love. Sometimes, the most memorable dishes are those that honor ingredients rather than complicating them with unnecessary flourishes. In your kitchen, I hope this brings a taste of Mediterranean sunshine, no matter where you are in the world.