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.
What is Halloumi?
Halloumi is a goat or sheep's milk cheese common in the Mediterranean. It's a sturdy, salty cheese that's good for grilling or melting, similar to mozzarella. Because it has a high melting point, it's possible to grill or toast it without completely melting (unlike most other cheeses).
It's commonly used in Cypriot, Greek, and Egyptian cuisine, although it's become popular worldwide. Uncooked, it's known for its squeaky texture.
It's great in salads, sandwiches, stuffed into peppers, and paired with fruit.
Ingredients
Here is what you'll need to make this wonderful halloumi salad recipe.
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.
Tips for Making this Recipe
Cooking Tips - Make sure to get a substantial amount of olive oil on both sides of the halloumi. It will stick to the grill or grill pan if it's not properly oiled.
Optional Add-Ons - Add avocados for a creamier salad. Add chickpeas if you want the salad to be more substantial.
Recommended Tools - I use a small grill pan to grill the halloumi. You can use a regular skillet, a grill, or a grill pan.
Storage
Grilled halloumi is best made fresh. So, if you'd like to make this recipe in advance, prep the veggies, but then grill the halloumi right before eating!
If you do have leftovers, you can store them in an airtight container in the refrigerator for up to three days.
More Mediterranean Salad Recipes
If you like Mediterranean flavors like this recipe, check out some of our other favorite salads.
- Mediterranean Summer Salad - juicy tomatoes paired with fresh herbs
- Roasted Chickpea Salad - crunchy chickpeas paired with spring greens and fresh veggies
- The Best Fattoush Salad - our favorite chopped Middle Eastern salad paired with feta
- Authentic Tabouli Recipe - the classic Arabic tomato and parsley salad recipe
- Citrus Pomegranate Salad - a beautiful salad with oranges and grapefruit
Grilled Halloumi Salad
This grilled halloumi salad with fresh veggies is savory and flavorful.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 896mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 15g
Robin
Thursday 21st of March 2024
Delicious easy weeknight dish! I’m not a mint fan so left it out.