Grilled Halloumi Mediterranean Salad (Print Version)
Golden halloumi meets fresh Mediterranean veggies and herbs.
# What You Need:
→ Cheese
01 - 8 oz halloumi cheese, sliced into 0.5 inch thick slabs
→ Salad Vegetables
02 - 1 cucumber, diced
03 - 9 oz cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - ½ red onion, thinly sliced
06 - 3.5 oz kalamata olives, pitted and halved
→ Salad Greens & Herbs
07 - 1.5 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 - 1½ tbsp lemon juice (freshly squeezed)
12 - 1 garlic clove, minced
13 - ½ tsp dried oregano
14 - Salt and pepper, to taste
# Directions:
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 -
- It delivers that perfect salty squeak against crisp, cool vegetables in seconds.
- The dressing is bright enough to make even a Tuesday night feel like a mini vacation.
02 -
- Do not walk away from the grill because halloumi goes from golden to burnt in a heartbeat.
- Serving the cheese immediately is crucial, as it loses that signature squeaky texture once it cools down completely.
03 -
- Dry the cheese thoroughly with paper towels before grilling to avoid a soggy exterior.
- Let the dressing sit for five minutes before tossing to let the garlic mellow out.