Grilled Halloumi Salad

Looking for a light, fresh, yet satisfying dish? This Grilled Halloumi Salad combines the squeaky, salty flavor of halloumi cheese with fresh vegetables and a zesty dressing. Perfect for a summer meal or a nutritious lunch, this salad is packed with flavor and texture. Whether you’re a fan of Mediterranean cuisine or just love a good cheese salad, this recipe is for you.

Ingredients for Grilled Halloumi Salad

To make this vibrant salad, you’ll need a mix of fresh veggies, grilled halloumi, and a flavorful dressing.

For the Salad:

8 oz halloumi cheese, sliced into 1/4-inch thick pieces
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 red onion, thinly sliced
1/2 cup Kalamata olives
4 cups mixed greens (arugula, spinach, or your favorite salad mix)
Fresh mint or parsley for garnish

For the Dressing:

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Optional Add-Ons:

Grilled chicken or shrimp for extra protein
Homemade light brioche buns on the side for a soft, sweet contrast to the salty halloumi

Grilling the Halloumi

Halloumi cheese has a high melting point, making it perfect for grilling. The grilling process enhances its savory flavor and gives it a delightful texture.

How to Grill Halloumi:

Preheat the Grill:
- Heat your grill or a grill pan over medium heat. Brush the grill grates with a bit of oil to prevent sticking.
Grill the Halloumi:
- Place the slices of halloumi directly on the grill and cook for 2-3 minutes on each side until golden brown and crispy. Remove from the grill and set aside.

For a similar grilling experience, you might also enjoy our air-fried garlic shrimp as a delicious side or topping for this salad.

Assembling the Salad

Once the halloumi is grilled to perfection, it’s time to assemble the salad.

Prepare the Salad Base:
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, red onion, and Kalamata olives.
Add the Grilled Halloumi:
- Arrange the warm, crispy halloumi slices on top of the salad.
Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.

Pro Tip: For added crunch, consider sprinkling some toasted nuts or seeds over the salad, such as sunflower seeds or almonds.

Serving Suggestions and Variations

This Grilled Halloumi Salad is incredibly versatile and can be adapted to your taste preferences.

Add Protein: For a heartier meal, top the salad with grilled chicken or shrimp.
Make it Vegan: Swap out the halloumi for grilled tofu or roasted chickpeas to make this dish vegan-friendly.
Serve with Bread: Pair the salad with homemade brioche buns or garlic bread for a satisfying side.

Why You’ll Love Halloumi

Halloumi is a semi-hard cheese that originates from Cyprus, and it’s known for its firm texture and salty, savory flavor. Its high melting point makes it ideal for grilling or frying, allowing it to develop a crispy, golden exterior while remaining soft and chewy on the inside. This unique characteristic has made halloumi a favorite in Mediterranean salads, wraps, and even on its own.

For those who enjoy bold flavors, consider pairing this salad with our spicy Brazilian coconut chicken for a full Mediterranean-inspired meal.

FAQs About Grilled Halloumi Salad

1. Can I make this salad ahead of time?

Yes, you can prepare the salad ingredients in advance, but it’s best to grill the halloumi just before serving to keep it warm and crispy.

2. Can I use other types of cheese?

If you can’t find halloumi, you can substitute with feta or paneer, although they won’t have the same grilling properties as halloumi.

3. What can I serve with this salad?

This salad pairs well with grilled chicken, shrimp, or air-fried French fries for a light and balanced meal.

4. How do I keep the halloumi from sticking to the grill?

Make sure your grill is well-oiled and preheated before adding the halloumi. You can also use a non-stick grill pan if preferred.