Grilled Halloumi Salad

Grilled Halloumi Salad: A Crispy, Cheesy, and Refreshing Summer Delight 🧀🥗🔥

1. Introduction

Looking for a fresh, flavorful, and protein-packed salad that’s both easy to make and utterly delicious? This Grilled Halloumi Salad is the perfect dish for warm days, offering a delightful mix of crispy halloumi cheese, vibrant vegetables, and a zesty dressing. Whether you’re hosting a summer barbecue, looking for a light lunch option, or craving a satisfying vegetarian meal, this grilled halloumi salad recipe will become a fast favorite in your recipe rotation.

What makes halloumi so special for grilling? Unlike most cheeses that melt when heated, halloumi maintains its shape beautifully, developing a gorgeous golden crust while staying soft inside. Paired with fresh seasonal vegetables from our Rainbow Sushi Rolls or Vegetable Spring Rolls, it creates a perfect balance of textures and flavors.

2. Ingredients

• 250g halloumi cheese, sliced into ½-inch pieces (look for authentic Cypriot halloumi for best results)
• 4 cups mixed salad greens (try a combination of arugula, spinach, and butter lettuce for varied texture)
• 1 English cucumber, diced (the seedless variety works best for salads)
• 1 red bell pepper, thinly sliced (yellow or orange peppers work too for color variation)
• 1 cup cherry tomatoes, halved (heirloom varieties add beautiful color)
• ½ red onion, thinly sliced (soak in ice water for 10 minutes to mellow the sharpness)
• 2 tbsp high-quality olive oil (for grilling)
• 1 tbsp freshly squeezed lemon juice
• 1 tsp raw honey or maple syrup
• 1 tsp Dijon mustard (whole grain mustard adds nice texture)
• Sea salt and freshly ground black pepper to taste
• Fresh mint or basil leaves (highly recommended for that Mediterranean touch)

For those who enjoy experimenting with flavors, consider adding ingredients from our Spiced Chickpea Snack Mix or Roasted Chickpeas for extra crunch and protein.

3. Step-by-Step Instructions

Step 1: Prepare the Vegetables

Begin by thoroughly washing all your vegetables under cold running water. For the crispiest results, pat them dry with a clean kitchen towel or salad spinner. Chop the cucumber into half-moon slices about ¼-inch thick, julienne the bell pepper into thin strips, halve the cherry tomatoes lengthwise, and thinly slice the red onion. Combine these with the mixed greens in a large salad bowl – we recommend using one similar to what we use in our Strawberry Spinach Salad for optimal mixing.

Step 2: Slice and Prep the Halloumi

Remove the halloumi from its brine and pat it completely dry with paper towels – this is crucial for achieving that perfect sear. Slice the block into ½-inch thick pieces (about 6-8 slices from a standard block). If you’re new to cooking with halloumi, you might be interested in learning more about this unique cheese from The Modern Proper’s guide to halloumi.

Step 3: Grill the Halloumi

Heat a heavy grill pan, cast iron skillet, or outdoor grill to medium-high heat (about 375°F). Brush the cooking surface lightly with olive oil – just enough to prevent sticking but not so much that the cheese fries rather than grills. Carefully place the halloumi slices on the hot surface, leaving space between them. Cook for 2-3 minutes without moving them to allow a proper crust to form. When you see golden grill marks and the edges begin to brown, flip carefully using a thin spatula. The second side usually cooks slightly faster, about 1-2 minutes. Remove when both sides are beautifully caramelized but the cheese still feels slightly soft when pressed.

Step 4: Assemble the Salad

While the halloumi is still warm (it’s at its most delicious right off the grill), arrange the slices artfully over the prepared vegetables. In a small jar, combine the remaining olive oil, lemon juice, honey, and Dijon mustard. Shake vigorously until emulsified, then drizzle about half over the salad. Toss gently to combine, adding more dressing as needed – the greens should be lightly coated but not swimming. Finish by scattering fresh herb leaves over the top. The heat from the halloumi will slightly wilt the greens nearest to it, creating wonderful textural contrasts.

4. Serving Suggestions

This grilled halloumi salad is incredibly versatile. For a light summer meal, serve it with crusty sourdough bread to soak up the delicious dressing. It pairs beautifully with our Creamy Tomato Basil Soup for those slightly cooler evenings. For a more substantial meal, add it as a side to our Broiled Tilapia or include it as part of a Mediterranean mezze platter. The salty halloumi contrasts wonderfully with a chilled glass of Sauvignon Blanc or a crisp lager.

5. Variations & Tips

• Veggie Swap: Consider adding roasted vegetables like those in our Garlic Roasted Green Beans, or include some roasted sweet potatoes for heartiness.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas for extra protein.
• Dressing Alternatives: A tahini-lemon dressing or yogurt-based tzatziki would work wonderfully here.
• Make Ahead: You can prep all vegetables and dressing a day in advance, but always grill the halloumi fresh.
• Grilling Tip: If using an outdoor grill, place halloumi on a vegetable grilling tray to prevent it from falling through the grates.

6. Health Benefits

This grilled halloumi salad recipe offers numerous health benefits. Halloumi provides about 7g of protein per ounce along with calcium and phosphorus for bone health. The mixed greens deliver vitamins A, C, and K, while the colorful vegetables provide antioxidants and fiber. The olive oil in the dressing contributes heart-healthy monounsaturated fats. For those watching their sodium intake, you can soak the halloumi in fresh water for 30 minutes before cooking to reduce its salt content. This dish is naturally gluten-free and can be made vegan by substituting halloumi with extra-firm tofu using the same grilling method.

7. Frequently Asked Questions

Can I use a different cheese if I can’t find halloumi?
While halloumi is unique in its grilling properties, you can substitute with paneer, queso para freír, or even thick slices of feta that’s been frozen for 30 minutes before grilling. However, the texture and melting point won’t be exactly the same.

How do I store leftovers?
Store components separately for best results. The dressed salad greens will keep for about a day in an airtight container. Grilled halloumi can be refrigerated for 2-3 days and reheats well in a dry skillet over medium heat until warmed through and slightly crispy again.

Can I make this salad ahead for meal prep?
Absolutely! Prepare all components except the dressing and grilling. Store chopped vegetables and greens in airtight containers with a paper towel to absorb moisture. Grill the halloumi when ready to eat for the best texture.

8. Why You’ll Love This Recipe

• Quick Preparation: From start to finish in under 20 minutes – perfect for busy weeknights
• Visually Stunning: The golden halloumi against vibrant vegetables makes an impressive presentation
• Versatile: Works as a main dish, side salad, or part of a larger spread
• Diet-Friendly: Naturally vegetarian, gluten-free, and can be adapted for various dietary needs
• Flavor Explosion: The combination of salty, crispy halloumi with fresh vegetables and zesty dressing is unforgettable

9. Conclusion

This Grilled Halloumi Salad is more than just another salad recipe – it’s a celebration of textures and flavors that will delight your taste buds. The contrast between the warm, crispy halloumi and cool, crisp vegetables creates a dining experience that’s both satisfying and refreshing. Whether you’re looking for a quick lunch, a impressive side dish, or a light dinner option, this grilled halloumi salad recipe delivers on all fronts. For more hearty vegetarian options, check out our Sweet Potato Black Bean Chili or Butternut Squash Soup. Once you try this Mediterranean-inspired dish, we’re confident it will become a regular in your meal rotation!

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