Tropical Watermelon Mango & Grilled Halloumi Salad

With Citrus Honey Dijon Vinaigrette

If you love fresh, vibrant salads that feel restaurant-worthy but are surprisingly simple to make, this one is for you. Sweet watermelon and mango, peppery arugula, juicy blueberries, warm golden halloumi, crunchy pistachios, and a bright citrus honey dressing come together in the most refreshing way.

It’s bold, colorful, and layered with texture — exactly the kind of salad that feels special enough for entertaining but easy enough for a summer lunch.

Why You’ll Love This Salad

• Sweet + savory balance

• Warm crispy halloumi against cool fruit

• Bright citrus vinaigette with natural sweetness

• Beautiful presentation

• Perfect for summer gatherings

Ingredients

For the Salad

• 4 cups fresh arugula

• 2 cups watermelon, cubed

• 1 large ripe mango, diced

• 1 cup fresh blueberries

• 200–250g halloumi cheese, cut into cubes

• ¼ cup shelled pistachios, roughly chopped

• 2 tablespoons fresh mint, chopped

• Freshly cracked black pepper

• Pinch of flaky sea salt

For the Citrus Honey Dijon Dressing

• ¼ cup olive oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lime juice

• 1 tablespoon fresh orange juice

• Pinch sea salt

• Freshly cracked black pepper

Whisk everything together until smooth and emulsified. Taste and adjust salt or citrus if needed.

Step-By-Step Instructions

1. Prepare the Fruit

Cube the watermelon and mango into bite-sized pieces. Rinse and dry the blueberries.

2. Grill the Halloumi

Heat a nonstick skillet over medium heat.
Add the halloumi cubes (no oil needed) and cook for 2–3 minutes per side until golden brown and slightly crisp.

Remove from heat and let cool slightly.

3. Chop the Pistachios & Mint

Roughly chop the pistachios for texture. Finely chop fresh mint.

4. Assemble the Salad

In a large bowl or platter:

• Add arugula as the base

• Arrange watermelon, mango, blueberries, and halloumi over the top

• Sprinkle pistachios and fresh mint

• Add cracked black pepper

5. Dress & Toss

Drizzle the citrus honey Dijon dressing over the salad just before serving.
Toss gently to combine.

Flavor Profile

• Peppery from the arugula

• Juicy sweetness from watermelon + mango

• Creamy salty bite from halloumi

• Crunch from pistachios

• Bright citrus finish

It’s fresh, balanced, and layered.

Tips for Success

• Use very ripe mango for maximum sweetness

• Pat watermelon dry to prevent excess moisture

• Don’t overdress — this salad shines when lightly coated

• Add dressing right before serving

Variations

• Add grilled shrimp or chicken for protein

• Swap pistachios for toasted almonds

• Add thinly sliced red onion for sharpness

• Use feta instead of halloumi if preferred

Storage

Best served fresh.
If prepping ahead, store components separately and assemble just before serving.

 

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A post shared by Cara Whiteman • yacht chef (@girlskitchn)