Grilled Halloumi Salad with Tomatoes & Cucumbers
This grilled halloumi salad with fresh veggies is savory and flavorful.
Print
Pin
Servings: 4 servings
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.
Notes
Storage - while the grilled halloumi is best fresh, you can store leftovers in an airtight container in the refrigerator for up to three days.
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 or grill as well.
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 11g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 45mg | Sodium: 896mg | Fiber: 3g | Sugar: 5g