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Loading...Halloumi is Cyprus's signature squeaky cheese, made from a blend of sheep and goat milk and prized for its high melting point, which makes it ideal for grilling. This classic Cypriot preparation pairs the warm, salty cheese with sweet watermelon, fresh mint, lemon, and good olive oil for a refreshing summer plate that comes together in minutes.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 275 kcalCalories
- 21 gFat
- 10 gSaturated Fat
- 7 gCarbs
- 1 gFiber
- 5 gSugar
- 13 gProtein
- 740 mgSodium
- 210 mgPotassium
- 450 mgCalcium
- 0.5 mgIron
- 10 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the halloumi
- 1 (8 oz / 225 g) block halloumi cheese, sliced 1/2 inch (12 mm) thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, preferably Cypriot
- 1/2 teaspoon freshly ground black pepper
For serving
- 2 cups (300 g) seedless watermelon, cubed
- 1/2 small red onion, very thinly sliced
- 1 small handful fresh mint leaves, torn
- 1 lemon, cut into wedges
- 1 tablespoon extra-virgin olive oil, for finishing
Directions
- Pat the halloumi slices dry with paper towels to remove excess brine so they sear rather than steam on the grill.
- In a small bowl, whisk together the olive oil, oregano, and black pepper, then brush both sides of each halloumi slice with the mixture. Let stand at room temperature for 10 minutes.
- Preheat a grill pan or outdoor grill to medium-high, about 400°F (200°C). Lightly oil the grates with a paper towel dipped in vegetable oil using tongs.
- Place the halloumi slices on the hot grill and cook undisturbed for 2-3 minutes, until deep golden grill marks appear and the cheese begins to soften. Flip and grill the second side for 1-2 minutes more.
- Meanwhile, arrange the watermelon cubes on a large platter and scatter the red onion and torn mint leaves over the top.
- Transfer the hot grilled halloumi to the platter, nestling the slices between the watermelon. Drizzle with the finishing olive oil and squeeze fresh lemon juice over everything.
- Season the watermelon lightly with a pinch of salt and serve immediately while the halloumi is warm and squeaky, with extra lemon wedges on the side.
Cook’s Notes
- Drying the halloumi thoroughly is the key to getting those crisp golden grill marks instead of a pale, stuck surface.
- A cast-iron grill pan works beautifully if you don't have an outdoor grill; just make sure it's well preheated before adding the cheese.
- True Cypriot oregano is more pungent and floral than standard Greek oregano; substitute a 50/50 mix of dried oregano and marjoram if you cannot find it.
- Serve the halloumi right away because it loses its signature squeaky texture as it cools; it can be reheated briefly but will become denser.
- For a heartier meal, round out the platter with warm pita, Kalamata olives, sliced cucumber, and a few grilled vegetables.
