Description

This Grilled Halloumi Salad is a fresh and flavorful Mediterranean-inspired dish featuring salty grilled halloumi cheese, juicy cherry tomatoes, crunchy cucumbers, and crisp greens. Tossed in a light lemon vinaigrette with fresh herbs, it’s perfect as a hearty side or a light main course.

Ingredients

8 oz halloumi cheese, sliced
1 tbsp olive oil (for brushing cheese)
4 cups salad greens (baby greens, arugula, or mixed lettuce)
1 pint cherry tomatoes, halved
3 mini cucumbers or 1 English cucumber, sliced
2 tbsp extra virgin olive oil (for vinaigrette)
1 1/2 tbsp fresh lemon juice
Sea salt and black pepper, to taste
2 tbsp fresh mint, chopped
Optional: sliced red onion or shallots, toasted pine nuts, chopped bell peppers, or snap peas

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Instructions

Preheat a grill pan or grill over medium heat.
Brush both sides of the halloumi slices with 1 tbsp olive oil.
Grill halloumi in a single layer for 2–3 minutes per side until grill marks form and cheese is soft and golden.
In a large bowl, combine salad greens, halved cherry tomatoes, sliced cucumbers, and chopped mint.
In a small bowl, whisk together 2 tbsp olive oil, lemon juice, sea salt, and pepper to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top the salad with grilled halloumi slices and serve immediately.

Notes

Choose quality halloumi for the best texture and flavor—it should be firm and salty.
Grill tip: Be generous with olive oil to prevent sticking. A grill pan or non-stick skillet works well.
Add-ins: Avocado, chickpeas, or quinoa can make it a more filling meal.
Fresh herbs tip: Mint adds a bright flavor, but parsley or cilantro work well too.
Serving suggestion: Enjoy warm as a main course or chilled as a side dish.
Storage: Best served fresh, but you can prep the veggies and dressing in advance and add grilled halloumi just before serving.