Grilled Halloumi Salad Recipe
If you’re seeking a showstopping salad that bursts with flavor and Mediterranean flair, look no further than this Grilled Halloumi Salad. Each forkful is a lively dance of textures: warm, golden cheese, crisp greens, juicy tomatoes, crunchy nuts, and a tantalizing zesty dressing. It’s a dish that perfectly balances comfort and freshness, making it a regular at my table for everything from lazy lunches to elegant dinners. Once you try this Grilled Halloumi Salad, you’ll see why it’s become one of my most-requested recipes!
Ingredients You’ll Need
What makes this Grilled Halloumi Salad truly special is how each ingredient shines on its own yet harmonizes with the rest. These simple, vibrant ingredients create the perfect symphony of savory, tangy, and fresh notes.
- Halloumi cheese: This salty, firm cheese grills beautifully, turning irresistibly golden and chewy without melting away.
- Olive oil: A brush of olive oil helps the cheese caramelize and also makes a delicious base for the dressing.
- Mixed greens (arugula, spinach, or romaine): Choose your favorite leafy greens for a crisp, colorful foundation.
- Cherry tomatoes: Their natural sweetness and juiciness brighten up every bite.
- Cucumber: Sliced cucumber adds cooling crunch to counter the richness of the cheese.
- Red onion: Thin slivers provide a gentle bite and beautiful purple color.
- Fresh mint or basil: Chopped herbs bring a burst of aromatic freshness.
- Toasted pine nuts or walnuts: Give a toasty, nutty crunch that elevates the salad’s texture.
- Olive oil (for dressing): Choose a high-quality extra virgin variety for the best possible flavor in your dressing.
- Lemon juice: Freshly squeezed lemon adds lively tang and balances the richness.
- Honey or maple syrup: Just a touch of sweetness rounds out the flavors and highlights the cheese.
- Dijon mustard: Adds subtle complexity and helps the dressing emulsify.
- Salt and pepper: Finish the dressing and salad to your taste with these essential seasonings.
How to Make Grilled Halloumi Salad
Step 1: Prepping the Halloumi
Begin by slicing your halloumi cheese into slabs about half an inch thick. This size keeps the cheese sturdy enough for grilling while still allowing a bit of gooey tenderness in the middle. Once sliced, brush each piece lightly with olive oil to ensure it gets those signature grill marks and doesn’t stick to the grill or pan.
Step 2: Grilling the Halloumi
Preheat your grill or grill pan over medium-high heat. Once it’s nice and hot, lay the halloumi slices on and let them cook undisturbed for 2–3 minutes per side. You’re searching for a gorgeous golden crust with those irresistible charred edges. Flip carefully once and remove as soon as they’re beautifully marked—halloumi doesn’t like to hang out on the heat for too long!
Step 3: Tossing the Greens and Veggies
In a large salad bowl, combine your mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, fresh herbs, and toasted nuts. This colorful medley sets the stage for your grilled cheese, and tossing them together ensures every bite will be packed with flavor, color, and crunch.
Step 4: Mixing the Dressing
Whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, and a sprinkle of salt and pepper in a small bowl. The mustard and honey help emulsify the dressing, making it thick enough to cling to every leaf and burst of tomato. Taste and adjust the seasoning as desired—a bit more lemon or honey can totally change the vibe!
Step 5: Assembly and Finishing Touches
Drizzle your freshly whisked dressing over the salad and toss gently to coat. Top the mixed and dressed salad with slices of warm grilled halloumi. Serve immediately while the cheese is still slightly oozy and at its absolute, mouthwatering best. Honestly, it’s hard not to snatch a piece straight from the serving platter—it’s that irresistible.
How to Serve Grilled Halloumi Salad
Garnishes
A final flourish can make your Grilled Halloumi Salad extra special. Try scattering a few extra toasted pine nuts or walnuts on top, along with an extra sprinkle of fresh mint or basil. A few grinds of black pepper or swirls of high-quality olive oil can also bring additional brightness and aroma to the finished dish.
Side Dishes
This salad is a star, but it also plays well with friends! Serve it alongside warm pita bread, roasted potatoes, or a bowl of lentil soup for a satisfying meal. If you’re entertaining, lay out small plates of marinated olives, hummus, or tabbouleh to build a full Mediterranean-inspired spread that makes Grilled Halloumi Salad the centerpiece.
Creative Ways to Present
If you want to up the wow factor at your next gathering, try serving this salad as individual portions on small appetizer plates or piled high on a large, rustic platter. For a fun twist, skewer the grilled halloumi cubes with veggies for a salad-on-a-stick presentation. This makes it easy for guests to mingle and snack, all while enjoying the magic of Grilled Halloumi Salad in a new way.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the dressed salad and grilled halloumi separately in airtight containers. The greens and vegetables will keep in the refrigerator for up to two days, but for best results, avoid adding the dressing until just before serving. Grilled halloumi is at its best fresh, but can be refrigerated for up to three days.
Freezing
Halloumi can withstand freezing, but the salad greens, tomatoes, and cucumbers do not. If you’re prepping ahead, you can slice and freeze the halloumi, then thaw and grill it when ready. Always assemble the salad fresh for the best color and crunch.
Reheating
To bring leftover grilled halloumi back to its warm, chewy glory, simply reheat slices in a hot, dry skillet for about a minute per side. Avoid microwaving, as it can make the texture rubbery. Once reheated, layer back onto your salad and enjoy that just-grilled experience.
FAQs
Can I grill the halloumi ahead of time?
You can grill the halloumi up to a few hours in advance, but for the best texture and flavor, I always recommend grilling it right before serving. If you must prep ahead, reheat the cheese briefly on the grill or in a skillet until it’s warmed through and a bit crisp again before adding to your Grilled Halloumi Salad.
What can I substitute for halloumi cheese?
If halloumi isn’t available, look for other grilling cheeses like paneer or queso panela. These will offer a similar firm bite, though the distinct salty tang of halloumi is pretty unique. Avoid cheeses that melt easily, as they won’t hold up well to grilling.
Is Grilled Halloumi Salad gluten-free?
Absolutely! The base recipe for Grilled Halloumi Salad is naturally gluten-free. Just double-check that your Dijon mustard and other condiments are certified gluten-free if you’re serving someone with celiac or severe gluten sensitivity.
Can I add extra proteins or veggies?
Definitely! Grilled Halloumi Salad is very versatile—feel free to top it with grilled chicken, shrimp, or chickpeas for more protein. Roasted peppers, avocado slices, or grilled zucchini also make delicious, colorful additions.
How do I keep halloumi from sticking to the grill?
The key is to preheat the grill or grill pan thoroughly and brush both the cheese and grill grates with a bit of olive oil. Let the halloumi cook undisturbed for a minute or two to form a crust before flipping. This helps it release easily and get those gorgeous grill marks.
Final Thoughts
I can’t recommend Grilled Halloumi Salad enough—every bite is a celebration of texture and tang. Whether you’re looking to brighten up a weekday meal or impress guests at your next gathering, this salad delivers. Give it a try, and watch it become a new favorite in your rotation!
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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 delicious Mediterranean-inspired dish featuring warm, golden halloumi cheese served over a bed of mixed greens and veggies, all tossed in a tangy dressing.
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 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.
- Assemble the Salad: Drizzle the dressing over the salad and toss to coat. Top with warm grilled halloumi and serve immediately.
Notes
- Halloumi is best enjoyed warm off the grill for its soft texture.
- Enhance the salad by adding avocado or roasted vegetables for more substance.
- 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
