Chilled Watermelon and Halloumi Salad with Yuzu-Chili Vinaigrette
A refreshing heat-wave salad balancing sweet melon, salty un-grilled halloumi, and a bright Japanese-inspired citrus dressing.
Most recipes insist on grilling halloumi, but eating it raw and thinly sliced reveals a dense, milky texture that works perfectly in high heat. This salad ditches the stove entirely, pairing the cheese's saltiness with ice-cold watermelon.
The dressing swaps standard lime for yuzu and a hint of sesame oil, bridging the gap between Mediterranean ingredients and East Asian pantry staples. It is sharp, clean, and requires nothing more than a whisk and a bowl.
For the best results, keep the watermelon in the back of the fridge until the very second you are ready to assemble. The temperature contrast between the fruit and the room-temperature cheese is what makes this dish thrive.
Ingredients
The Vinaigrette
- 2 tablespoons (30ml) yuzu juice or a 50/50 mix of lemon and lime juice
- 1 tablespoon (15ml) neutral oil, like grapeseed
- 1 teaspoon (5ml) toasted sesame oil
- 1 teaspoon honey or agave nectar
- 1/2 teaspoon red chili flakes
- A pinch of kosher salt
The Salad
- 4 cups (600g) seedless watermelon, cut into 1-inch (2.5cm) cubes
- 8 ounces (225g) halloumi cheese, sliced into very thin 1-inch rectangles
- 1/2 small red onion, shaved into paper-thin half-moons
- 1/2 cup (15g) fresh mint leaves, torn
- 1/4 cup (10g) fresh cilantro leaves
- 2 tablespoons toasted sesame seeds
Instructions
- 1
Whisk the yuzu juice, neutral oil, toasted sesame oil, honey, chili flakes, and salt in a small bowl until the honey is fully dissolved.
- 2
Place the shaved red onion in a small bowl of ice water for 5 minutes to remove its harsh bite, then drain and pat dry thoroughly.
- 3
Arrange the cold watermelon cubes and the thin halloumi slices on a large, shallow platter rather than a deep bowl to prevent crushing the fruit.
- 4
Scatter the drained red onions, torn mint, and cilantro over the watermelon and cheese.
- 5
Drizzle the yuzu-chili vinaigrette evenly over the salad, ensuring the halloumi pieces are well-coated.
- 6
Finish by sprinkling the toasted sesame seeds over the top and serve immediately while the melon is still chilled.
Tips
- → Do not slice the halloumi too thick; when raw, thin shavings provide a pleasant chew without feeling rubbery.
- → If you cannot find bottled yuzu juice, a mix of lemon and lime juice with a tiny splash of orange juice is a reliable substitute.
- → Use a mandoline for the red onion to get those translucent, crunchy shards that integrate better with the greens.
FAQ
Can I make this salad in advance?
It is best served immediately. Watermelon releases water once salted, which will dilute the dressing if it sits for more than 20 minutes.
Do I really not have to cook the halloumi?
Correct. While usually fried, high-quality halloumi is delicious raw, offering a salty, briny flavor similar to a firm feta but with a tighter curd.
Is there a substitute for halloumi?
You can use a very firm, block-style feta, though it will be more crumbly and pungent than the mild halloumi.
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