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WATERMELON: Remove the rind of from the watermelon and cut into large chunks or triangles. I typically slice the watermelon into a square or rectangle, slice it into ½ inch thick slices, and then cut triangles from the squares but any shape you like works here.
MAKE THE DRESSING: in a bowl, combine the kosher salt, lime juice, 1 tbsp hot honey. Mince up ½ of the mint leaves and add them to the dressing. Whisk to combine; taste. Adjust with another tablespoon of honey if the watermelon isn't very sweet. If it has plenty of sweetness, skip the extra tablespoon. Set dressing aside for later.
GRILL: Preheat an indoor grill pan over medium heat or an outdoor grill. Clean the grates before cooking. Cut halloumi into ½-inch thick slices. Brush or rub with olive oil. Cook the halloumi for 2-3 minutes per side until grill marks develop. Remove to a plate. Once cooled you can cut the halloumi into smaller bite-sized pieces if you’d like.
ASSEMBLE: Arrange half of the watermelon wedges on a platter, top with the sliced cucumbers, red onions, halloumi cheese, and then the last of the watermelon followed by the mint leaves. Drizzle the prepared dressing over the salad. Make this all summer long!