Grilled Halloumi With Mediterranean Salad (Printer-friendly)

Golden halloumi with a vibrant, fresh vegetable salad.

# What You Need:

→ Cheese

01 - 9 oz halloumi cheese, sliced into 1 cm thick slabs

→ Salad Vegetables

02 - 1 cucumber, diced
03 - 9 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 - 1.5 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

# How to Make It:

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 -
  • The salty cheese crunch contrasts perfectly with bright vegetables.
  • It comes together so fast you can eat before the hunger strike hits.
02 -
  • Do not walk away from the pan because halloumi goes from golden to burnt quickly.
  • Serving the cheese immediately is vital because the texture changes as it cools.
03 -
  • Use a microplane to grate the garlic so it dissolves into the dressing.
  • Let the salad sit for five minutes to let the flavors meld.

Return