Grilled Watermelon Salad with Halloumi, Tomatoes, and Cucumber

We know you've eaten watermelon at a barbecue, but if you haven't put it on the grill, you're missing out

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We know you’ve eaten watermelon at a barbecue, but if you haven’t put it on the grill, you’re missing out. A little char brings an unexpected element to this summertime staple. Here we use it in a watermelon salad along with tomatoes, veggies, and halloumi. Halloumi is an unusual cheese that stands up to heat without melting, making it great on the grill. For a dairy-free alternative, Violife sells a “grilling cheese” that mimics halloumi – or you can swap for tofu.

Containing some of the highest levels of lycopene in fresh produce, a single serving of watermelon has 20 milligrams of the antioxidant. Lycopene is important for a host of reasons, but you might find it especially useful in the summer as it can help protect your skin against damaging UV rays.

More Related Recipes to Try Next:
Watermelon Salad with Jalapeño and Lime
Spanish Watermelon Soup
Blended Watermelon Margaritas

Grilled Watermelon Salad with Halloumi, Tomatoes, and Cucumber


Prep Time
30 min
Cook Time
10 min
40 min



  • 2 tbsp white wine vinegar
  • 1 tsp raw honey or agave
  • ½ tsp ancho chile powder
  • ¼ cup extra-virgin olive oil
  • ¼ tsp ground black pepper
  • ⅛ tsp sea salt


  • 8 wedges seedless watermelon (½ inch thick)
  • 8 oz halloumi, cut into ½-inch slabs
  • 8 wedges seedless watermelon (½ inch thick)
  • 1 tbsp extra-virgin olive oil
  • ⅛ tsp sea salt
  • ⅛ tsp ground black pepper
  • 5 oz baby lettuces, torn (about 5 cups)
  • 1 lb heirloom cherry tomatoes, halved
  • ½ English cucumber (6 oz), halved lengthwise, sliced (1¼ cups)
  • 2 tbsp chopped fresh mint


Prep Ahead

1. Make vinaigrette: Whisk together vinegar, honey and chile powder. Slowly whisk in oil. Season with pepper and salt. Cover and refrigerate for 5 to 7 days.

The Day Of

2. Preheat grill to medium-high; grease grill. Remove dressing from fridge. Pat halloumi dry. Grill until grill marks show, 3 to 5 minutes per side. Pat watermelon dry. Brush with oil, sprinkle with salt and pepper. Grill until grill marks show, 2 to 3 minutes per side. Cut halloumi into ½-inch cubes.

3. Whisk dressing to re-emulsify. In a bowl, combine lettuce, tomatoes and cucumber; toss with 3 tbsp dressing. Divide among plates, top with halloumi, watermelon and mint. Serve additional dressing on the side.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 438
  • Carbohydrate Content 30 g
  • Fat Content 31 g
  • Fiber Content 4 g
  • Protein Content 17 g
  • Saturated Fat Content 12 g
  • Sugar Content 25 g
  • Monounsaturated Fat Content 17 g
  • Polyunsaturated Fat Content 2 g

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