Grilled Halloumi Mediterranean Salad (Printable)
Golden halloumi with crisp veggies and herbs.
# What You'll Need:
→ Cheese
01 - 8.8 oz halloumi cheese, sliced into 1 cm thick slabs
→ Salad Vegetables
02 - 1 cucumber, diced
03 - 8.8 oz cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - 0.5 red onion, thinly sliced
06 - 3.5 oz kalamata olives, pitted and halved
→ Salad Greens & Herbs
07 - 1.4 oz arugula (rocket) or mixed salad greens
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1.5 tbsp lemon juice (freshly squeezed)
12 - 1 garlic clove, minced
13 - 0.5 tsp dried oregano
14 - Salt and pepper, to taste
# How To Make:
01 - Preheat a grill, grill pan, or barbecue to medium-high heat.
02 - Pat the halloumi slices dry with paper towels. Lightly brush both sides with a little olive oil to prevent sticking.
03 - Grill the halloumi for 2–3 minutes per side until golden and grill marks appear. Set aside.
04 - In a large bowl, combine cucumber, cherry tomatoes, red bell pepper, red onion, olives, and salad greens.
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
06 - Pour the dressing over the salad, toss gently, and sprinkle with parsley and mint.
07 - Divide the salad among serving plates and top each with warm grilled halloumi slices. Serve immediately.
# Expert Tips:
01 -
- The contrast between warm salty cheese and crisp cold vegetables is absolutely addictive.
- It comes together so fast you will have dinner ready before the wine is even chilled.
02 -
- Halloumi releases water as it cooks so watch out for splattering oil.
- Serve it immediately because the texture changes drastically once the cheese cools down.
03 -
- Dry the halloumi thoroughly with paper towels to get better grill marks.
- Mix the dressing right before serving to keep the herbs tasting fresh.