Easy Keto Grilled Halloumi and Watermelon Summer Salad
Easy Keto Grilled Halloumi and Watermelon Summer Salad is the perfect crispy, juicy, and refreshing side dish for your next cookout. After making this many times, I’ve discovered the trick to keeping it light and flavorful. The combination of warm, melty halloumi and cool, juicy watermelon is irresistible. Try it with my Easy Healthy Orange Chicken Recipe for dinner. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe and Creamy Pistachio Baklava Cheesecake Recipe.
Why This Easy Keto Grilled Halloumi and Watermelon Summer Salad Is Pure Comfort
- Crispy, golden halloumi cheese
- Juicy, refreshing watermelon
- Light, tangy dressing
- Easy, no-cook dressing
- Perfect for summer cookouts
What You'll Need for Easy Keto Grilled Halloumi and Watermelon Summer Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Halloumi cheese
- Watermelon
- Fresh mint leaves
- Lemon
- Olive oil
- Salt
- Black pepper
- Lemon juice
- Lemon zest
- Optional: Pine nuts
- Optional: Crumbled feta cheese
📝 Ingredient Notes
- Halloumi cheese: Ensure it's not too salty. If it is, soak it in water for 30 minutes before using.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Kitchen tongs — Easy flipping and handling of halloumi slices. → See on Amazon
How to Make Easy Keto Grilled Halloumi and Watermelon Summer Salad
- Prepare the watermelon: Cut the watermelon into bite-sized cubes. You'll need about 4 cups for this recipe.
- Grill the halloumi: Slice the halloumi into 1/2-inch thick slices. Heat a cast iron skillet over medium-high heat. Add the halloumi slices and cook until golden brown and crispy, about 2-3 minutes per side. Remove from heat and let it cool slightly.
- Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and black pepper.
- Assemble the salad: In a large bowl, combine the watermelon, grilled halloumi, and fresh mint leaves. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Garnish with pine nuts or crumbled feta cheese if desired.
Cook's Tips for Perfect Easy Keto Grilled Halloumi and Watermelon Summer Salad
- : To prevent the halloumi from sticking to the skillet, ensure it's hot before adding the cheese.
- Common mistake and fix: If your halloumi is too salty, soak it in water for 30 minutes before using to reduce the saltiness.
- : For a spicy kick, add some red pepper flakes to the dressing.
- : To make ahead, prepare the watermelon and halloumi separately. Store them in the fridge until ready to serve. Prepare the dressing and combine just before serving.
Storing & Reheating Easy Keto Grilled Halloumi and Watermelon Summer Salad
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare watermelon and halloumi up to a day ahead. Combine and dress just before serving.
Freezing Easy Keto Grilled Halloumi and Watermelon Summer Salad
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended as it may make the halloumi soggy.
Recipe Notes
- Chef tip: For a vegetarian version, use paneer instead of halloumi.
- Best substitution: If watermelon is not in season, you can substitute it with honeydew melon.
- Make-ahead: Prepare watermelon and halloumi up to a day ahead. Combine and dress just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your halloumi is too salty, soak it in water for 30 minutes before using to reduce the saltiness.
Want to level up this recipe?
High-quality kitchen tongs — Ensures even cooking and easy handling of halloumi slices. → Check price on Amazon
Easy Keto Grilled Halloumi and Watermelon Summer Salad
Ingredients
Main Ingredients
- Halloumi cheese
- Watermelon
- Fresh mint leaves
- Lemon
- Olive oil
Seasonings
- Salt
- Black pepper
- Lemon juice
- Lemon zest
Optional Toppings
- Pine nuts
- Crumbled feta cheese
Instructions
- Prepare the watermelon: Cut the watermelon into bite-sized cubes. You'll need about 4 cups for this recipe.
- Grill the halloumi: Slice the halloumi into 1/2-inch thick slices. Heat a cast iron skillet over medium-high heat. Add the halloumi slices and cook until golden brown and crispy, about 2-3 minutes per side. Remove from heat and let it cool slightly.
- Make the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and black pepper.
- Assemble the salad: In a large bowl, combine the watermelon, grilled halloumi, and fresh mint leaves. Pour the dressing over the salad and toss to combine. Taste and adjust seasoning if needed. Garnish with pine nuts or crumbled feta cheese if desired.
Notes
- Chef tip: For a vegetarian version, use paneer instead of halloumi.
- Best substitution: If watermelon is not in season, you can substitute it with honeydew melon.
- Make-ahead: Prepare watermelon and halloumi up to a day ahead. Combine and dress just before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If your halloumi is too salty, soak it in water for 30 minutes before using to reduce the saltiness.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended as it may make the halloumi soggy.
- Make ahead: Prepare watermelon and halloumi up to a day ahead. Combine and dress just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 15g
- Fat: 18g
- Carbs: 8g
- Fiber: 1g
- Sugar: 10g
- Sodium: 500mg
- Cholesterol: 45mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Keto Grilled Halloumi and Watermelon Summer Salad FAQs
Yes, you can prepare the watermelon and halloumi separately up to a day ahead. Combine and dress just before serving.
If your halloumi is too salty, soak it in water for 30 minutes before using to reduce the saltiness.
Yes, you can use paneer as a vegetarian substitute for halloumi.
If watermelon is not in season, you can substitute it with honeydew melon.
Store leftovers in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Easy Keto Grilled Halloumi and Watermelon Summer Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
