Grilled Halloumi Salad Recipe
If you’re craving a fresh, vibrant meal that practically sings of summer, Grilled Halloumi Salad is about to become your new kitchen hero. This irresistible dish pairs the golden richness of perfectly grilled halloumi cheese with a medley of crisp greens, juicy tomatoes, and snappy cucumbers, all tossed in a zesty lemony dressing. It’s the kind of salad that brings everyone to the table—bold in flavor, dazzling in color, and always a crowd-pleaser.
Ingredients You’ll Need
The magic of Grilled Halloumi Salad comes from a handful of beautiful ingredients, each chosen to add its own special sparkle to the final dish. Simple as they are, these ingredients work in perfect harmony—every bite is a glorious sampling of creamy cheese, fresh crunch, and tangy-sweet dressing.
- Halloumi cheese: The star of the show, this firm, briny cheese is ideal for grilling because it gets wonderfully crispy outside yet stays soft and gooey inside.
- Olive oil: Both for grilling the cheese and making the dressing, a good olive oil adds a hint of richness and fruitiness throughout the salad.
- Mixed greens: Peppery arugula, tender spinach, or crunchy romaine—pick your favorite mix for the freshest bite and brightest color.
- Cherry tomatoes: Their sweetness bursts in every mouthful, balancing salty halloumi and adding a pop of red.
- Cucumber: Crisp and refreshing, cucumber gives the salad cool crunch and a subtle earthy flavor.
- Red onion: Sliced thin, it provides a sharp bite that lifts all the other flavors without overwhelming them.
- Fresh mint or basil: A generous sprinkle wakes up the salad with herbal, aromatic notes and beautiful green flecks.
- Toasted pine nuts or walnuts: Nuts offer a warm, toasty crunch and nutty undertones, making each forkful more interesting.
- For the dressing: Olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper—this simple dressing ties all the flavors together with bright, balanced tang and just a touch of sweetness.
How to Make Grilled Halloumi Salad
Step 1: Prep the Halloumi
Slice your halloumi cheese into 1/2-inch slabs—try to keep them uniform, so they grill evenly. Drizzle or brush each side lightly with olive oil. This helps prevent sticking and lets those gorgeous grill marks develop, giving the cheese an irresistibly crispy exterior.
Step 2: Grill the Cheese
Heat your grill or grill pan over medium-high until nice and hot. Lay the halloumi slices down and let them sear for 2 to 3 minutes per side, or until they’re golden and just beginning to char. You’ll see them soften and smell toasty and rich—this is when they’re perfect. Transfer the cheese to a plate and let it rest while you assemble the salad.
Step 3: Assemble the Salad
In a large salad bowl, arrange your mixed greens as a soft, leafy base. Scatter over the cherry tomatoes, sliced cucumber, red onion, chopped herbs, and toasted nuts. This colorful combination offers layers of texture and flavor, making every bite dynamic and exciting.
Step 4: Whisk the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), Dijon mustard, and a sprinkle of salt and pepper. Taste and adjust, adding more lemon or honey to suit your preference. This dressing should strike a lively balance: tangy, just sweet enough, and deeply flavorful.
Step 5: Dress and Finish
Drizzle the dressing over your assembled veggies and toss gently to coat each leaf and slice. Finally, arrange the warm, grilled halloumi on top. Serve the Grilled Halloumi Salad immediately, letting the heat of the cheese slightly wilt the greens and make everything wonderfully luscious.
How to Serve Grilled Halloumi Salad
Garnishes
A finishing sprinkle of extra herbs (like mint or basil) and a few more toasted nuts will add freshness and a bit of crunch for every bite. If you’re feeling fancy, a dusting of freshly ground black pepper or a drizzle of extra virgin olive oil can elevate the look and taste even more.
Side Dishes
This Grilled Halloumi Salad is lovely as a main course, but it also shines alongside other Mediterranean dishes. Serve it with fresh pita, a bowl of lemony hummus, or a plate of roasted veggies. Add a chilled glass of white wine, and you’ve got a light yet satisfying meal.
Creative Ways to Present
You can serve this salad as a stunning centerpiece on a platter for sharing, or portion it into individual bowls for a more elegant effect. Try skewering the grilled halloumi and laying the skewers across the top for a playful touch, or stack the cheese with layers of greens for a stacked salad look that’s pure dinner party magic.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the cheese and salad separate if possible. Store the salad (without cheese or dressing) in an airtight container in the fridge, and keep the grilled halloumi in another container. This helps maintain each element’s best texture and flavor until you’re ready for round two.
Freezing
While halloumi cheese does hold up well to grilling, freezing it (especially after it’s cooked) isn’t ideal. The salad veg will lose their crunch and the cheese can become rubbery after thawing, so it’s best enjoyed fresh. If you need to store halloumi longer, freeze the cheese block before grilling and slice it fresh when needed.
Reheating
To recapture halloumi’s warm, melty magic, simply reheat the slices in a hot skillet or under the broiler for a minute or two until they’re soft and golden once more. Avoid microwaving, which can turn the cheese tough. Bring the salad to room temperature before combining everything together for serving.
FAQs
Can I prepare Grilled Halloumi Salad in advance?
Absolutely! You can prep all the veggies, whisk the dressing, and toast the nuts ahead of time. Grill the halloumi just before serving so it stays warm and delicious, then toss everything together for maximum freshness.
Can I use other types of cheese instead of halloumi?
Halloumi is uniquely suited for grilling without melting, but if you can’t find it, try pan-seared feta or queso fresco. Just note that substituting may change the salad’s texture and richness.
Is Grilled Halloumi Salad suitable for vegans?
Halloumi is made from sheep’s and goat’s milk, so it’s not vegan. For a vegan twist, you could try grilling firm tofu and swap maple syrup for honey in the dressing. The flavors shift, but the spirit of the salad remains.
What’s the best way to toast the nuts?
Toast pine nuts or walnuts in a dry skillet over medium heat for a few minutes, stirring often, until they’re fragrant and golden. Keep an eye on them, as they can go from perfect to overdone quickly!
How do I keep my halloumi from sticking to the grill?
Brush both the halloumi and grill with olive oil before grilling, and use a grill pan if you’re worried about sticking. Let the cheese develop a golden crust before flipping—it will release more easily when it’s ready.
Final Thoughts
There’s nothing quite as satisfying as a big bowl of Grilled Halloumi Salad—simple, striking, and full of sunny flavor. Whether you serve it for lunch, dinner, or as a dazzling side at your next gathering, this salad is bound to impress. Give it a try and discover why it might just become your favorite, too!
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Grilled Halloumi Salad Recipe
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Grilled Halloumi Salad is a delightful combination of warm, charred halloumi cheese served over a bed of fresh mixed greens, cherry tomatoes, cucumber, and red onion, all tossed in a zesty dressing. A perfect Mediterranean-inspired salad for a light and flavorful meal.
Ingredients
Halloumi Salad:
- 8 oz halloumi cheese (sliced into 1/2-inch slabs)
- 1 tablespoon olive oil
- 4 cups mixed greens (arugula, spinach, or romaine)
- 1 cup cherry tomatoes (halved)
- 1/2 cucumber (sliced)
- 1/4 red onion (thinly sliced)
- 1/4 cup fresh mint or basil (chopped)
- 1/4 cup toasted pine nuts or walnuts
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat. Lightly brush halloumi slices with olive oil.
- Grill the Halloumi: Grill halloumi for 2–3 minutes per side until golden and slightly charred. Set aside.
- Prepare the Salad: In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, herbs, and nuts.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Combine and Serve: Drizzle the dressing over the salad, toss to coat. Top with grilled halloumi and serve immediately.
Notes
- Halloumi is best served warm off the grill for the perfect texture.
- Consider adding avocado or roasted vegetables to make the salad more substantial.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 340
- Sugar: 4g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 35mg
