This grilled halloumi salad is a tasty, savory Mediterranean recipe! It's paired with fresh and juicy tomatoes and cucumbers for a crunchy vegetable bite.
It's topped with salty, grilled halloumi cheese. You can serve this as a side salad or main course. I think you'll love it!
This salad only takes about 20 minutes to make, and it's well worth it. The grilled halloumi is so savory and salty that it's a flavor bomb in this fresh, bright salad.
It's easy to make and is hearty enough that you can enjoy it for your main meal or for a more substantial dinner, serve it with grilled chicken kabobs, herb citrus crusted cod, or roasted harissa chicken.
What You'll Need
- Halloumi - The most important thing is to find quality halloumi. You'll want at least 8 ounces for this recipe.
- Salad Greens - I used baby greens, but any lettuce will work.
- Tomatoes - I suggest a pint of cherry tomatoes, but grape tomatoes or even diced Roma tomatoes would work!
- Cucumbers - You'll need three small cucumbers (often called mini cucumbers or Persian cucumbers) or one large English cucumber.
- Dressing - for the vinaigrette, you'll need extra virgin olive oil, freshly squeezed lemon juice, sea salt, and pepper.
- Fresh Herbs - I like to use fresh mint, but you can also add parsley and cilantro if you'd like.
- Optional Additional Ingredients - you can also add sliced red onion or shallots to this salad, toasted pine nuts, or other chopped fresh veggies like bell peppers or snap peas.
Instructions
Heat a grill pan over medium-high heat or heat a grill to medium heat.
Brush the halloumi slices with 1 tablespoon of olive oil, coating both sides of the cheese.
Place the halloumi on the grill pan or grill in a single layer and cook on each side for 2 to 3 minutes or until grill marks form and the cheese is melting.
Toss the sliced cucumbers, halved tomatoes, greens, and mint together. Spread them across a large bowl or large plate.
Mix the remaining olive oil, lemon juice, sea salt, and pepper together to make the salad dressing. Drizzle across the salad.
When the halloumi is done cooking, add it to the salad and serve immediately.
Grilled Halloumi Salad with Tomatoes & Cucumbers
Ingredients
- 8 ounces halloumi cheese sliced into ¼ inch slabs
- 2 tablespoons olive oil divided
- 3 small cucumbers sliced into coins
- 1 pint cherry tomatoes halved
- 4 ounces baby greens mix
- 3 tablespoons chopped fresh mint
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat a grill pan over medium-high heat or heat a grill to medium heat.
- Brush the halloumi slices with 1 tablespoon of olive oil, coating both sides of the cheese.
- Place the halloumi on the grill pan or grill and cook on each side for 2 to 3 minutes or until grill lines form and the cheese is melting.
- Toss the sliced cucumbers, halved tomatoes, greens, and mint together. Spread them across a large, low bowl or large plate.
- Mix the remaining olive oil, lemon juice, sea salt, and pepper together. Drizzle across the salad.
- When the halloumi is done cooking, add it to the salad and serve immediately.
Robin says
Delicious easy weeknight dish!
I’m not a mint fan so left it out.
Christa says
Great, easy salad! Only change I would make is halving the salt. It was way too salty for my taste, especially considering the saltiness of the cheese.