Grilled Halloumi Watermelon Stacks
Highlighted under: Simple Speedy Plates
Ever had one of those hot summer days when the only thing you want is something light and refreshing? This is my go-to dish for those moments, and making it only costs about $8 for the whole thing. The combination of sweet watermelon and salty halloumi is perfect, and you can whip it together in no time. Plus, it always impresses friends at summer barbecues. My sister said it was the best thing she ate that week, which felt like a little win for me.
The first time I tried grilling halloumi, I was a bit nervous. You hear stories about cheese melting and creating a mess, but I decided to just go for it. We were having a small gathering, and I wanted a unique appetizer.
Honestly, it didn’t turn out exactly what I hoped for the first time. I got distracted chatting, and the cheese burned on one side. It tasted okay, but the texture was a bit off. Now, I set a timer and keep a closer eye on it, and I've got it down to a science!
The Best Part
- You can grill it alongside your burgers for a fun twist
- Even people who aren’t into watermelon love this
- Halloumi holds its shape like a champ on the grill
What to Know Before Making Grilled Halloumi Watermelon Stacks
This recipe is a lovely balance between savory and sweet, and it works really well in the summer heat. Grilling the watermelon not only enhances its flavor but also gives it a nice smoky edge. If you're planning to serve this at a barbecue, make sure there’s enough room on the grill for both the halloumi and watermelon. They can easily share space, just keep an eye on them.
If you can't find halloumi, feta or another grilling cheese might work, but they won’t hold their shape the same way. Don't be afraid to play around with the thickness of the watermelon slices either. Just remember, if they’re too thin, they might just fall apart on the grill.
Ingredients
Ingredients
- 1 large watermelon, cut into thick slices
- 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish
- Balsamic reduction (optional)
Instructions
Prepare the Watermelon
Start by slicing your watermelon, about an inch thick. You want sturdy pieces that won’t fall apart when you grill them. Pat them down with a paper towel to absorb any extra moisture, which helps with the grill marks.
Heat the Grill
Preheat your grill to medium-high heat. If you're using a gas grill, you want it hot enough to give that lovely char. For charcoal, let the coals get nice and gray.
Grill the Halloumi
Drizzle the halloumi slices with olive oil, then place them on the grill. You'll want to cook them for about 3-4 minutes on each side. Keep an eye on them, as they can burn quickly if you're not careful. You know they're good when they’re golden brown and squeaky.
Grill the Watermelon
After you flip the halloumi, add the watermelon slices to the grill. Grill them for about 2-3 minutes on each side. Just enough to get some nice marks and make them warm, but not mushy.
Assemble the Stacks
Layer the grilled watermelon and halloumi on a plate, sprinkle with salt, and add a bit of fresh pepper. Top with mint leaves for that pop of color and a little balsamic reduction if you like.
Pro Tips
- Check your grill heat—too hot and the cheese burns; too low and it won’t get that nice crisp.
- If you're not into mint, basil works great too.
- Use a rigid spatula to flip the halloumi, it helps keep it intact.
Troubleshooting
If your halloumi is burning before it gets golden, try turning down the heat slightly. It can be tempting to crank it up for a good char, but sometimes a medium heat is all you need. Furthermore, if the watermelon is too soft and not grilling well, check if it's fully ripe but still firm. You'll want those nice grill marks without mushiness ruining the experience.
Grilled Halloumi Watermelon Stacks Variations Worth Trying
Feel free to add some thinly sliced red onion for a nice bite. It adds a layer that compliments the halloumi well. I’ve also experimented with adding a drizzle of honey on top for a little sweetness, which surprisingly balances the salty halloumi. And if you want a bit of crunch, try adding some toasted pine nuts or walnuts on top as well.
If fresh mint isn't available, basil can be a lovely substitute. I learned this trick during a dinner party when I realized I was out of mint and it turned out quite nicely. Last but not least, a sprinkle of chili flakes or a splash of hot sauce can give your stacks an unexpected kick.
Questions About Recipes
→ Can you use feta cheese instead of halloumi?
You can, but I wouldn't recommend it for grilling. Feta crumbles too easily. Halloumi has that firm texture that holds up so much better.
→ What’s the best way to store leftovers?
If you have any, just put them in an airtight container in the fridge. They’re great in salads the next day!
→ Can I make this ahead of time?
Honestly, it’s best fresh off the grill. You could prepare the watermelon and cheese earlier in the day and then grill them right before serving.
→ What if I don't have a grill?
You can use a grill pan on the stove! Just make sure it’s well seasoned, and it’ll work out fine.
Grilled Halloumi Watermelon Stacks
Created by: The Globalbitesrecipes Team
Recipe Type: Simple Speedy Plates
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
Ingredients
- 1 large watermelon, cut into thick slices
- 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh mint leaves for garnish
- Balsamic reduction (optional)
How-To Steps
Start by slicing your watermelon, about an inch thick. You want sturdy pieces that won’t fall apart when you grill them. Pat them down with a paper towel to absorb any extra moisture, which helps with the grill marks.
Preheat your grill to medium-high heat. If you're using a gas grill, you want it hot enough to give that lovely char. For charcoal, let the coals get nice and gray.
Drizzle the halloumi slices with olive oil, then place them on the grill. You'll want to cook them for about 3-4 minutes on each side. Keep an eye on them, as they can burn quickly if you're not careful. You know they're good when they’re golden brown and squeaky.
After you flip the halloumi, add the watermelon slices to the grill. Grill them for about 2-3 minutes on each side. Just enough to get some nice marks and make them warm, but not mushy.
Layer the grilled watermelon and halloumi on a plate, sprinkle with salt, and add a bit of fresh pepper. Top with mint leaves for that pop of color and a little balsamic reduction if you like.
Extra Tips
- Check your grill heat—too hot and the cheese burns; too low and it won’t get that nice crisp.
- If you're not into mint, basil works great too.
- Use a rigid spatula to flip the halloumi, it helps keep it intact.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 250
- Total Fat (g): 16.5
- Saturated Fat (g): 7
- Cholesterol (mg): 30
- Sodium (mg): 500
- Total Carbohydrates (g): 20
- Dietary Fiber (g): 1
- Sugars (g): 15
- Protein (g): 10