There is something truly irresistible about a fresh, vibrant salad that combines smoky grilled vegetables, salty cheese, and bright, zesty dressing. The Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon, and Lemon Recipe is exactly that kind of dish. It brings together tender, charred zucchini and squeaky halloumi with sweet baby peas and a lively dressing infused with fresh mint, tangy Dijon mustard, and lemon juice—making it a perfect centerpiece for any table, whether for a light lunch or a stunning side.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients that each play a star role in making this salad burst with flavor, texture, and color. From the creamy halloumi to the bright herbs, every element counts.
- Olive oil: The base of the dressing, bringing smoothness and helping to grill the zucchini and halloumi beautifully.
- Lemon juice: Adds a vibrant acidity that wakes up all the flavors and balances the saltiness of the cheese.
- Dijon mustard: Provides a subtle spicy kick and emulsifies the dressing perfectly.
- Salt flakes: Essential for seasoning and enhancing all the other flavors.
- Black pepper: Freshly ground to add a bit of sharp warmth to the dish.
- Zucchini: Fresh and soft once grilled, forming the hearty veggie foundation of the salad.
- Baby peas: Sweet and tender, they bring a pop of color and subtle sweetness that contrasts wonderfully with the cheese.
- Halloumi: This grilling cheese adds a salty, squeaky, crispy texture that’s utterly addictive.
- Mint: Freshly chopped, it lifts the salad with a cool, aromatic herbaceous note.
How to Make Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon, and Lemon Recipe
Step 1: Prepare the Dressing
Start by whisking together the olive oil, lemon juice, Dijon mustard, salt flakes, and fresh black pepper in a small bowl. This easy dressing is the heart of the dish and perfectly balances the earthiness of the zucchini and richness of the halloumi with a bright, tangy flair.
Step 2: Toss and Grill the Zucchini and Halloumi
Take half of the dressing and toss it gently with the zucchini rounds and halloumi pieces. Then, grill them on a hot pan or outdoor barbecue until they’re beautifully charred. This grilling step adds smoky depth and enticing grill marks that make the salad irresistibly inviting.
Step 3: Cook the Peas
While the zucchini and halloumi are grilling, lightly cook the baby peas. This keeps them tender yet retains their burst of natural sweetness and vibrant green color, which is essential for the salad’s fresh look and taste.
Step 4: Combine and Finish
In a large bowl, mix together the grilled zucchini, halloumi, cooked peas, the remaining dressing, and the chopped mint. Toss everything carefully to ensure every bite is bursting with the bright, harmonious flavors that define this salad.
How to Serve Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon, and Lemon Recipe
Garnishes
For a bit of extra pizzazz, sprinkle some toasted pine nuts or chopped pistachios on top for crunch. A few fresh lemon zest curls or an extra handful of mint leaves can also brighten the presentation and enhance the aroma.
Side Dishes
This salad pairs wonderfully with warm, crusty bread or smoky grilled meats for a summer barbecue. It also makes a fantastic light lunch on its own or alongside a bowl of cooling cucumber yogurt dip to contrast the grilled flavors.
Creative Ways to Present
Serve this salad on a rustic wooden board instead of a bowl, layering the ingredients artfully for a casual but elegant look. Or pile it into pita pockets for a portable, fresh sandwich with a Mediterranean twist. The colorful layers make it picture-perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
You can store any leftover salad in an airtight container in the refrigerator for up to two days. Keep it fresh by adding extra mint just before serving again, as the herbs can fade over time.
Freezing
Since this salad has fresh and grilled elements, especially cheese and zucchini, freezing isn’t recommended. The texture of peas and the delicate dressing will also suffer after freezing.
Reheating
If you want to enjoy the leftovers warm, gently reheat the grilled zucchini and halloumi separately in a pan, then toss with fresh peas, dressing, and mint to revive the salad’s freshness and vibrancy.
FAQs
Can I use frozen peas for this salad?
Absolutely! Just make sure to thaw and drain them well before adding to avoid extra moisture impacting the salad’s texture.
What can I substitute for halloumi if I don’t have any?
Paneer or firm tofu can work in a pinch, but halloumi’s unique texture and saltiness are hard to mimic exactly. Grilling them similarly will still add lovely flavor and texture.
Is it possible to make this salad vegan?
Yes! Simply swap the halloumi for a firm, plant-based grilling cheese or marinated tofu, and use the same dressing to keep that bright zing.
How long can I marinate the zucchini before grilling?
You can toss the zucchini in the dressing up to 30 minutes in advance. This helps infuse flavor but doesn’t make the slices too soft to grill well.
Are there any tips for grilling halloumi perfectly?
Make sure your grill or pan is hot before adding halloumi pieces. Cook just a few minutes each side until you see golden grill marks, then flip gently to keep their shape and texture intact.
Final Thoughts
If you’re looking to add a salad that is as fresh and wholesome as it is bursting with flavor, the Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon, and Lemon Recipe is a must-try. It’s simple, colorful, and downright delicious—a dish you’ll want to share with friends and keep coming back to all year round.
Print
Grilled Zucchini, Halloumi & Pea Salad with Mint, Dijon, and Lemon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fresh and vibrant salad featuring grilled zucchini and halloumi cheese combined with sweet baby peas, tossed in a zesty Dijon mustard and lemon dressing with aromatic mint leaves. Perfect as a light lunch or a flavorful side dish.
Ingredients
Dressing
- 40 ml olive oil
- 40 ml lemon juice
- 20 gm Dijon mustard
- 1/2 tsp salt flakes
- 4 grinds black pepper
Salad
- 700 gm zucchini, cut into rounds
- 250 gm baby peas
- 200 gm halloumi, cut into pieces
- 1 bunch mint, chopped
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt flakes, and black pepper until well combined. Set aside for the flavors to meld.
- Dress and Grill Zucchini and Halloumi: Toss the zucchini rounds and halloumi pieces with half of the prepared dressing, ensuring they are evenly coated. Preheat a grill or grill pan over medium-high heat and grill the zucchini and halloumi until grill marks appear and both are tender, about 3-4 minutes per side.
- Cook Peas: While grilling, lightly cook the baby peas by boiling them in salted water for 2-3 minutes until tender but still bright green. Drain and cool slightly.
- Combine Salad: In a large bowl, combine the grilled zucchini, halloumi, cooked peas, remaining dressing, and chopped mint. Gently toss to mix all ingredients and evenly coat with dressing.
- Serve: Transfer the salad to a serving dish and enjoy immediately while the grilled elements are still warm for the best flavor contrast.
Notes
- Use a grill pan if an outdoor grill is not available to achieve perfect grill marks.
- For extra flavor, you can add a sprinkle of chili flakes or toasted nuts such as pine nuts.
- Halloumi cheese holds its shape well when grilled, making it ideal for salads like this.
- This salad can be served warm or at room temperature.
- Mint can be substituted with fresh basil or parsley for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
