Grilled Halloumi Mediterranean Salad (Print Page)
Golden halloumi meets fresh Mediterranean veggies in this vibrant dish.
# What You Need:
→ Cheese
01 - 8.8 oz halloumi cheese, sliced into 1 cm thick slabs
→ Salad Vegetables
02 - 1 cucumber, diced
03 - 8.8 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 - 1.4 oz arugula 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 strikes the perfect balance between warm, savory cheese and crisp, cool vegetables.
- You get a restaurant quality meal on the table in less than half an hour.
02 -
- Halloumi releases a lot of moisture so patting it dry is the secret to getting it golden rather than soggy.
- Serve the cheese immediately after grilling because it tends to get rubbery as it cools down.
03 -
- Use a microplane to grate the garlic for the dressing so it melts into the oil without any harsh chunks.
- Let the dressed salad sit for five minutes before serving to let the flavors meld together.