Prosciutto Wrapped Halloumi and Watermelon Salad

Prosciutto Wrapped Halloumi and Watermelon Salad

Grilled halloumi wrapped in crispy prosciutto makes a deliciously simple topper for this fresh summery watermelon salad. Aside from being a great topping, the wrapped halloumi can be served on its own as finger food.

25 mins total time

15 mins active time


Serves 2



  • 1 Persian cucumber
  • 2 vine-ripened tomatoes
  • 1½ lb watermelon

    rind removed

  • 8 basil leaves
  • ¼ cup (1½ oz) sliced kalamata olives
  • ¼ cup chopped chives
  • ½ tsp sea salt

    plus extra to season

  • 8 oz halloumi
  • 5 thin slices prosciutto
  • Freshly ground black pepper

    to season

For the dressing:

  • 1 tbsp balsamic vinegar
  • 1½ tbsp extra-virgin olive oil


  • 1Peel the cucumber, cut in half lengthwise and into pieces. Place in a large bowl. Remove the core from the tomatoes and coarsely chop. Add to the bowl.
  • 2Cut the watermelon into large pieces, add to the bowl. Tear the basil into the bowl. Add the olives, chives and salt and toss.
  • 3For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top.
  • 4Cut the halloumi into 5 slices, then cut each slice in half lengthwise. Cut each piece of prosciutto in half crosswise. Place a piece of halloumi at one end of the prosciutto and wrap to enclose, place on the rack.
  • 5Insert the wire rack into position 2. Place the pan in the oven and start the timer. Meanwhile, make the dressing.
  • 6Whisk the balsamic and oil together and set aside.
  • 7The prosciutto and halloumi should be golden. If not, give it a bit more.
  • 8Place the salad in a serving bowl, top with the wrapped halloumi. Lightly season with salt, drizzle with the dressing and serve.