Ry and I recently went to N & E Agora Gourmet here in Northeast Philly, up on Tyson Ave. It’s a specialty Greek market that has some specific items that arn’t really available at our local Whole Foods. They have quite the selection of goodies. Just about everything you would imagine to be in a Greek specialty store, and then a whole lot more. I may have gone a little overboard with the shopping, but it was totally worth the trip.
While most of the store is jarred, canned or packaged goods, they do have a pretty big selection of cheeses. So along with the 3.5 lbs of feta we got, I grabbed some halloumi. The original recipe I had in mind, was fried halloumi over some perfectly ripe tomatoes, but once I started eating this hami melon Ry brought home, I had to rethink things. So basically, the original idea was scrapped and updated using the melon for a pan grilled halloumi cheese and hami melon salad. The combo of some salty fried halloumi, over super sweet melon with a scattering of yard herbs is incredible. I had plenty of basil and some chives, but really any tender herb would work. Mint would be especially nice here I think. And, there was a good drizzle of some olive oil to finish everything off. The whole dish is super simple to make, and it tastes amazing. I highly recommend it.
I may have gone a little overboard with the shopping, but it was totally worth the trip.
What is Halloumi?
Halloumi is a semi-firm cheese originally from Cyprus. It’s traditionally made from a mix of goat and sheep milk (sometimes with cow’s milk), and it has a unique texture. When grilled or pan-fried, halloumi develops a crispy, golden crust while remaining soft and slightly squeaky inside. Its salty flavor pairs especially well with fruit, herbs, and acidic dressings. It is absolutely delicious and if you haven’t tried it yet, not is the time!
Why Hami Melon?
Hami melon is a Chinese variety of muskmelon with an intensely sweet, floral flavor and a firm texture. It’s less watery and more firm than a cantaloupe. It’s more the texture of a honeydew melon. If you see one, grab it—they’re seasonal, delicious, and excellent paired with salty cheeses like halloumi.
Ingredients You’ll Need
- Hami melon – Sweet and and a little floral, Hami melon pairs perfectly with salty halloumi cheese. If you can’t find it, cantaloupe or honeydew are great options.
- Halloumi cheese – This firm, brined Cypriot cheese is known for having a high melting point, making it ideal for frying or grilling.
- Fresh herbs – Use whatever you have on hand—basil, chives, mint, parsley, oregano or even tarragon all work. Get something tender and in season.
- Olive oil – You’ll want to use a good-quality olive oil for this.
- Fresh cracked pepper
How to Make Grilled Halloumi with Hami Melon
Like most summer salads, this one is all about the assembly. There’s just one cooking step: frying that halloumi!
- Slice your halloumi
Cut the halloumi into ¼-inch thick slices. - Fry that cheese
Heat a nonstick skillet over medium-high heat with a drizzle of olive oil (or keep it dry if you prefer). Fry the halloumi slices for about 3 minutes per side, or until golden and crisp on the edges. - Plate it up!
Layer the melon slices on your plate and top with the fried halloumi. Scatter with lots of chopped herbs, fresh cracked pepper, and a generous drizzle of olive oil.
Tips & Variations
- Use a grill pan or outdoor grill for extra smokey cheese. This is my preferred way to cook this in the middle of summer.
- Swap the melon – If you can’t find Hami, try cantaloupe, Charentais, honeydew, piel de sapo, or even watermelon.
- Melon not sweet enough? Add a squeeze of lemon or a drizzle of honey to sweeten everything up.
More Melon Recipes to Try
Watermelon Salad with Feta – This watermelon salad with feta recipe has lots of Castelvetrano olives, fresh basil, cracked black pepper, and delicious quick pickled onions.
Cantaloupe Salad with Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Prosciutto e Melone – The classic Italian prosciutto and melon. This version gets a little update using Piel de Sapo instead of cantaloupe—and it might just be better than the original.
Chipotle Watermelon Salad with Queso Fresco & Pepitas – This refreshing chipotle watermelon salad combines smoky chipotle powder, crisp radish, creamy queso fresco, and crunchy pepitas for a refreshing summer side dish.
Watermelon Gazpacho – A refreshing chilled watermelon and tomato gazpacho with radishes and sourdough croutons.
Greek Watermelon Salad with Feta and Mint – A Greek-inspired watermelon salad made with sweet, cold watermelon, briny feta, fresh mint, red onion, and olives—finished with a drizzle of good olive oil. A perfect no-cook summer salad.
Cantaloupe Sorbetto con Panna – A refreshing melon sorbet made from ripe cantaloupe and finished with a cloud of vanilla bean whipped cream. This Italian sorbetto is fruity, creamy, and perfect for summer.
Did you make this Grilled Halloumi and Melon Salad?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I’d love to see it!
Grilled Halloumi Cheese and Hami Melon
Ingredients
- 1/2 hami melon sliced, cantaloupe would be a good substitute
- 1 package halloumi cheese sliced
- 1 handful fresh herbs roughly chopped – basil, chives, mint
- olive oil
- pepper
Instructions
- Like most salads, this one included, you’re just layering things on a plate. The only cooking bit here is frying the halloumi. Slice it about 1/4 thick and fry in a non-stick pan, over medium-high heat with a small drizzle of oil. You can certainly do this in a dry pan, but I always like adding more olive oil to everything if you haven’t noticed yet. Let it cook for about 3 minutes per side, until it gets a little color.
- Once your halloumi is cooked, it’s just a matter of arranging everything on a plate. Lay down your slices of melon and top with the fried halloumi. Then, scatter with your herbs, a generous drizzle of olive oil and some fresh cracked pepper. That’s it. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
