This watermelon and halloumi salad has been inspired from Cyprus.  For as long as I can remember, afternoon tea in summer would be made up of crusty bread, pieces of halloumi and watermelon sliced.

This salad is a combination of crispy sweet watermelon, salty halloumi, and fresh mint.  Like a happy dance in your mouth!

Besides the delicious flavours, this salad is also nutritious.  Watermelon is hydrating and packed with vitamin C and A, helping reduce inflammation, boost immunity and keep the skin glowing for summer.

Servings: 6-8

Preparation time: 10 minutes

Total time: 15 minutes


  • ½ medium to small watermelon (seedless), cut into 2cm cube pieces

  • 300g halloumi cheese, cut into 1cm cube pieces (can be grilled or left as is)

  • 10-15 fresh mint leaves

  • 1 tsp dried mint

  • 60g slivered almonds

  • 2 pieces rye or white sourdough  

  • 2 tbsp olive oil

  • Olive oil, balsamic vinegar and salt to season



  1. Lightly toast the rye sourdough and then chop into small 2cm square pieces.  Place the pieces of sourdough into a small bowl and pour 1.5 tbsp of olive oil on top. Gently mix olive oil and bread together.

  2. Chop the watermelon into small cubes and evenly place in a large bowl.

  3. Chop the halloumi cheese and place it on top of the watermelon.

  4. Gently mix through the watermelon and halloumi cheese.

  5. Add the dried and fresh mint, and mix through.

  6. Top with slivered almond and drizzle with olive oil and balsamic vinegar.