Ingredients

• 1 pound halloumi cheese, cut into ½-inch thick slices
• 2 cup Greek yogurt
• 1 cucumber, peeled and grated
• 3 garlic, minced
• 2 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cup mixed greens
• 3 cup watermelon, cut into 1-inch cubes
• 0.5 red onion, thinly sliced
• 0.75 cup feta cheese, crumbled
• 0.5 cup kalamata olives, pitted
• 0.25 cup fresh mint, whole or roughly chopped
• 2 tablespoon olive oil

Steps

1. Make tzatziki: Combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and black pepper in a bowl. Whisk until smooth and well combined. Taste and adjust seasonings as needed. Set aside in the refrigerator.
2. Pat halloumi slices dry with a paper towel to ensure they brown evenly.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Carefully working in batches to avoid crowding, place halloumi slices in the hot skillet. Do not move them immediately.
5. Sear halloumi for 2 minutes on the first side until golden brown and slightly charred.
6. Flip halloumi slices and sear for 2 minutes on the second side until golden brown. Transfer to a plate.
7. Repeat searing with remaining halloumi slices. Let cooked halloumi cool for 2 minutes.
8. Divide mixed greens evenly among four serving plates as the base layer.
9. Top each plate with watermelon cubes, red onion slices, and kalamata olives scattered evenly.
10. Arrange warm grilled halloumi slices on top of each salad.
11. Drizzle 3–4 tablespoons of tzatziki sauce over each plate, allowing some to pool beside the halloumi.
12. Garnish each plate with fresh mint leaves and serve immediately while halloumi is still warm.