Watermelon Halloumi Salad with Arugula, Mint, and Almond Flakes
This watermelon halloumi salad can be a beloved go-to on warm summer evenings. It’s great for when you want a salad that still fills you up but tastes and feels refreshing.
The rich, salty halloumi and crisp, sweet watermelon balance each other beautifully, complimented by fresh, earthy, peppery, and zesty notes from the other ingredients. Add in a satisfying crunch from the toasted almonds, and you have a salad that breathes freshness and summer vibes into any spread.
Ingredients to Assemble
If you want to make this refreshing and tasty watermelon halloumi salad, you’ll first need the following (for 4 servings):
- Watermelon – 3 cups cubed seedless watermelon
- Halloumi – 16 oz (450 grams) halloumi, cut into bite-sized cubes
- Arugula – 4 cups arugula (packed)
- Almond Flakes – 1/3 cup almond flakes
- Extra-Virgin Olive Oil – 3 tbsp extra-virgin olive oil
- Lemon Juice – 1 tbsp fresh lemon juice
- Mint – 2 tbsp finely chopped fresh mint
- Salt – a pinch of salt (preferably sea salt flakes or kosher salt)
- Pepper – freshly ground black pepper
Simple Steps to Make it
Step 1. Toast the almond flakes in a dry frying pan on medium-high heat for a couple of minutes until golden. Toss them or move them around the pan with a spatula to make sure they don’t burn. Once the almond flakes are golden, set them aside (on a plate) to cool down.
Step 2. Cut the halloumi into bite-sized cubes. Then, to a pan over medium-high heat, add 1 tbsp of olive oil and fry the halloumi until golden, turning the cubes as they get their golden color.
Step 3. Whisk the remaining 2 tablespoons of extra virgin olive oil with the lemon juice, the finely chopped mint, and a pinch of salt and pepper.
Step 4. Toss the arugula with the olive oil, lemon juice, and mint dressing, and then place the arugula on a platter or in a serving bowl.
Note: I’ve divided mine among two serving platters, so the platter in the picture above has half the arugula.
Step 5. Cut the watermelon into cubes. Then, place the watermelon cubes and halloumi on top of the arugula.
Step 6. Finish the salad by adding the toasted flaked almonds.
This recipe serves four. As you can see below, I had enough salad to fill two platters. This is a great way to serve it, so that your guests can help themselves to as much as they like.
I absolutely love the textures in this salad. The juicy watermelon, squeaky halloumi, and crunchy almonds work together in harmony. This radiates summer vibes and needs to be enjoyed on warm afternoons in good company.
Got Leftover Watermelon?
Why not scoop up the leftover watermelon and use it to make this delicious watermelon granita. This, on a hot summer’s day, is the perfect tropical tonic!
Need More Summer Salad Ideas?
For a heartier, citrussy salad with halloumi, try this orange halloumi salad. It’s packed with sweet and savory flavors, and lots of texture.
Another salad that tastes lovely in the heat is this tomato, feta, and mint salad. When you have juicy in-season tomatoes, this salad bursts with freshness.
Also, be sure to take a look at my big list of salad topping ideas. There are so many combos you could try, and you can get them all on a printable list you can put on your fridge or noteboard.
Recipe Card
Ingredients
- 3 cups cubed seedless watermelon
- 16 oz halloumi cut into bite-sized cubes
- 4 cups arugula packed
- 1/3 cup almond flakes
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh mint
- a pinch of salt preferably sea salt flakes or kosher salt
- a pinch of black pepper freshly ground
Instructions
- Toast the almond flakes in a dry frying pan on medium-high heat for a couple of minutes until golden. Toss them or move them around the pan with a spatula to make sure they don’t burn. Once the almond flakes are golden, set them aside (on a plate) to cool down.
- Cut the halloumi into bite-sized cubes. Then, to a pan over medium-high heat, add 1 tablespoon of olive oil and fry the halloumi until golden, turning the cubes as they get their golden color.
- Whisk the remaining 2 tablespoons of extra virgin olive oil with the lemon juice, the finely chopped mint, and a pinch of salt and pepper.
- Toss the arugula with the olive oil, lemon juice, and mint dressing, and then place the arugula on a serving platter or in a serving bowl/salad bowl.
- Cut the watermelon into cubes. Then, place the watermelon cubes and golden halloumi on top of the arugula.
- Finish the salad by adding the toasted flaked almonds.
Here are some more recipes you might like to try:
Don’t forget to pin this recipe to one of your salad or summer boards. Especially if you see fresh watermelon in the store, this is a great recipe to make that day.
