Halloumi, Watermelon & Avocado Salad

SOUND BITE

All hail halloumi, the Cypriot cheese sensation that can be grilled or pan-fried without melting! I was introduced to this salty, squeaky, highly addictive cheese years ago by my friends Jackie and Alex. Alex’s mother, Georgia, would import (smuggle) giant jars of authentic, straight-from-the-homeland, mint-marinated halloumi into Canada, and we’d all line up (fight) to get a taste of it. I mean, it’s a cheese you can actually grill—and it doesn’t melt! Miraculous! And paired with watermelon? Oh my goodness, it’s wonderful.

More About Halloumi

Halloumi is the cheese that refuses to melt—and that’s exactly what makes it outstanding.

Originally from Cyprus, this semi-firm cheese is traditionally made from sheep’s milk or a combo of sheep and goat’s milk, like feta.

These days, you’ll also find cow’s milk variations, thanks to its growing popularity.

So why doesn’t halloumi melt? How is that even possible?

Without getting too science-y and to make a long cheese manufacturing story short, halloumi contains a tightly knit three-dimensional network of extra-strong milk protein bonds that simply refuse to budge when heated.

OK that sounded kinda science-y. Sorry!

Grilling slices of halloumi results in a crispy, golden crust on the outside with a warm, chewy bite inside. My mouth is watering just thinking about this!

It’s salty, a little tangy and pairs perfectly with fresh flavors—like the sweet watermelon and creamy avocados in this salad.

The best news? You don’t have to hunt it down at a specialty store anymore. Halloumi is widely available, even in my small city, so it’s easier than ever to add this squeaky, salty wonder to your salads.

Just heat it and eat it. It might not melt, but it’ll definitely bring sizzle to your salads!