Halloumi and watermelon – have you tried it? We have mentioned the deliciousness of this combination a few times over the years. Salty halloumi and sweet juicy watermelon. Matches made in heaven! There are many variations to this recipe – so which is right for Olympus Halloumi? We see many versions where you must slice halloumi finely. This works really well for imported halloumi made on sheep and goat’s milk. This generally has a denser texture and saltier flavour. Our minted Olympus Halloumi is made on cow’s milk, and is made to a time-honoured recipe that when at its best has a puffy texture on the inside whilst crisp on the outside. Thick cuts work best to achieve this, and we recommend you be generous when slicing your Olympus Halloumi. It is also a salt-reduced variety, so this won’t result in overpowering your watermelon.
If using our buffalo halloumi, you may like to slice thinner as the flavour is earthier and a little stronger.
Halloumi and watermelon is a traditional dish in Cyprus mostly served as luscious slices using uncooked halloumi, (which offers a milder flavour when uncooked). On a hot day there is nothing better – especially if you are lucky enough to be relaxing in a seaside spot in Cyprus while you eat it!
The salad is best made just before serving, leaving the halloumi until last so that it is still warm on the plate. It only takes a few minutes to whip up this dish, so we like to keep it pretty simple and let good, simple ingredients speak for themselves. So make sure you choose a nice watermelon which is red, juicy and full of flavour. We love the added sweet tang of a balsamic reduction, or you could also simply squeeze lemon if you prefer. We know you will love this easy, tasty dish so perfectly fresh for summer. Enjoy.