The beauty of grilled halloumi lies in its delightful texture—crispy on the outside with a soft, warm interior that melts in your mouth. When you toss it into a salad, the contrast between the savory cheese and fresh, vibrant veggies is nothing short of magic. As the halloumi grills, it develops those irresistible grill marks that add an extra layer of flavor, almost like a smoky kiss. The saltiness from the cheese marries beautifully with the sweet juiciness of tomatoes or the crunch of cucumbers, creating that perfect balance of flavors.
If you’re anything like me, you’ll start craving the tangy dressing drizzled over the top, bringing it all together. A zesty lemon vinaigrette with a touch of honey adds brightness without overpowering the star of the dish. And let’s not forget the herbs—fresh mint or parsley can really elevate the salad, adding a hint of freshness that cuts through the richness of the halloumi. Each bite is like a mini celebration, reminding you just how simple yet satisfying a dish can be. It’s the kind of salad that feels like a treat, even though it’s so easy to make.
Key Ingredients for Grilled Halloumi Salad
The key ingredients in this Grilled Halloumi Salad come together to create a symphony of flavors and textures. Each one plays a specific role, complementing the others to make this salad truly shine. From the hearty halloumi to the crisp veggies and the zingy dressing, every element has its moment to elevate the dish.
- Halloumi Cheese
This is the star of the show! Firm, salty, and perfect for grilling, halloumi holds its shape and creates those beautiful grill marks. Its savory, slightly tangy flavor adds depth and richness to the salad. - Cherry Tomatoes
These little bursts of sweetness bring freshness and juiciness to the dish. Their bright, tangy flavor contrasts wonderfully with the savory halloumi and adds a touch of color to your plate. - Cucumbers
Crisp and refreshing, cucumbers lend a satisfying crunch to the salad. They help balance the richness of the cheese, while their mild flavor provides a nice counterpoint to the other more intense ingredients. - Red Onion
Thinly sliced red onions add a mild sharpness that enhances the overall flavor profile. They also contribute a pop of color, making the salad visually appealing and adding a subtle sweetness when grilled. - Fresh Mint
Mint brings a burst of herbal freshness that complements the grilled halloumi beautifully. It lightens the dish and gives it a cool, aromatic quality that contrasts with the warmth of the cheese. - Fresh Parsley
Parsley adds a grassy, earthy note to the salad, helping to round out the flavors. It’s a classic herb that cuts through the richness of the halloumi and adds a clean, refreshing finish. - Lemon Juice
The tangy acidity of lemon juice brightens up the entire salad, making each bite feel zesty and refreshing. It’s the perfect companion to the creamy, salty halloumi. - Honey
Just a touch of honey adds a hint of natural sweetness that balances the acidity of the lemon and the saltiness of the halloumi. It rounds out the dressing beautifully without overpowering the other ingredients. - Olive Oil
A good-quality extra virgin olive oil helps bring all the flavors together, acting as the base of the dressing. It adds richness and a smooth mouthfeel, enhancing the overall texture of the salad.
Each ingredient plays its part in making this grilled halloumi salad a standout dish—simple, yet full of vibrant flavors!
How to Make Grilled Halloumi Salad
- STEP 1: Preheat your grill or grill pan over medium heat. You want it nice and hot to get those beautiful grill marks on the halloumi. If you’re using a grill pan, make sure it’s lightly oiled to prevent the cheese from sticking.
- STEP 2: Slice the halloumi into thick slices, about 1/2-inch thick. This will help it hold its shape while grilling. Drizzle a little olive oil over the slices to keep them from sticking to the grill and to add flavor.
- STEP 3: Grill the halloumi for 2-3 minutes on each side, or until it develops golden brown grill marks. Flip it carefully using tongs, as the cheese can soften and break apart. Set the grilled halloumi aside once it’s done.
- STEP 4: While the halloumi is grilling, prepare the salad ingredients. Slice the cherry tomatoes in half, peel and slice the cucumber, and thinly slice the red onion. Set aside in a large bowl.
- STEP 5: Chop the fresh mint and parsley. Add them to the bowl with the veggies. These herbs will give your salad a fresh burst of flavor.
- STEP 6: For the dressing, in a small bowl, whisk together the lemon juice, honey, olive oil, salt, and pepper until fully combined. Adjust the seasoning to taste, balancing the acidity of the lemon with the sweetness of the honey.
- STEP 7: Once the halloumi is done, cut it into bite-sized pieces and add it to the salad with the veggies and herbs.
- STEP 8: Drizzle the lemon-honey dressing over the salad and gently toss everything together. Make sure the halloumi is well-coated and that the flavors are evenly distributed.
- STEP 9: Serve immediately while the halloumi is still warm, and enjoy this fresh, flavorful grilled halloumi salad!
Serving Suggestions for Grilled Halloumi Salad
Pair it with Grilled Meat or Fish: If you’re looking to make this salad a more substantial meal, it pairs wonderfully with grilled chicken, lamb, or even fish like salmon. The smoky, savory flavors of the grilled proteins complement the fresh, vibrant salad, creating a well-rounded plate.
Serve it as a Light Main or Side: This grilled halloumi salad shines on its own as a light, refreshing main dish for lunch or dinner. But if you’re hosting a get-together, it’s also an excellent side dish to serve alongside roasted vegetables or a warm couscous pilaf—everything just seems to work so beautifully together!
Top it with a Fried Egg: For a little extra indulgence, try topping this salad with a perfectly fried egg. The creamy yolk drizzling over the grilled halloumi is pure heaven, adding richness and making each bite even more satisfying. It’s an easy way to turn a light salad into something hearty and comforting.
Feel free to get creative and experiment with your favorite sides or toppings—this grilled halloumi salad is super versatile, and the possibilities are endless!
How to Store Grilled Halloumi Salad
If you happen to have leftovers of this delicious grilled halloumi salad (which, let’s be honest, is rare!), you’ll want to store it properly to keep that fresh flavor intact. First off, the halloumi itself doesn’t hold up as well in the fridge after being grilled—its texture can soften and lose that perfect crispy edge. To store it, try removing the halloumi from the salad and placing it in an airtight container. This way, it won’t soak up moisture from the veggies and will stay more intact. You can easily reheat it in a pan for a few minutes to bring back that golden crisp.
For the rest of the salad, it’s best to store the veggies and herbs separately from the dressing. The cucumbers and tomatoes can release moisture over time, so keeping everything in separate containers will help maintain the crispness of the vegetables and prevent them from getting soggy. Just drizzle the lemon-honey dressing on when you’re ready to enjoy the salad again.
If you’re planning on enjoying leftovers within a day or two, just remember that the herbs might lose their vibrant freshness after sitting in the fridge. But even so, the flavors will still be lovely and satisfyingly refreshing!
Conclusion
And there you have it—the perfect Grilled Halloumi Salad! With its crispy, salty halloumi, juicy tomatoes, crisp cucumbers, and refreshing herbs, this dish is a celebration of simple ingredients coming together in the most delicious way. Whether you’re making it for a light lunch, pairing it with your favorite grilled meats, or turning it into a more hearty meal with a fried egg on top, this salad is guaranteed to bring some joy to your table.
It’s quick to prepare, yet full of flavor, and the best part? You can make it your own by adding in your favorite veggies or changing up the dressing. Every bite feels like a fresh breeze, and I just know you’ll love it as much as I do!
If you try the recipe or have any questions, I’d absolutely love to hear your thoughts. Feel free to drop a comment or reach out if you need any help making this salad come to life. Happy cooking!
Grilled Halloumi Salad
Description
Crispy, golden-brown grilled halloumi sits atop a bed of fresh greens, bursting with tangy olives, sweet tomatoes, and zesty lemon. The perfect balance of salty and savory flavors, this salad is a mouthwatering, feel-good dish!
Ingredients
Instructions
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Heat a grill pan or outdoor grill over medium-high heat.
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Slice the halloumi cheese into 1/2-inch thick slices.
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Drizzle the halloumi slices with olive oil, ensuring both sides are coated.
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Place the halloumi slices on the grill and cook for about 2-3 minutes on each side, until golden brown and crispy.
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While the halloumi is grilling, cut the cucumber into thin rounds or half-moons, depending on your preference.
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Halve the cherry tomatoes and set them aside.
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Peel the red onion and thinly slice it into rings.
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Chop the fresh parsley and mint finely, keeping them separate.
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In a small bowl, whisk together the lemon juice, honey, dried oregano, balsamic vinegar, salt, and black pepper to make the dressing.
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Once the halloumi is grilled, remove it from the pan and set it aside to cool slightly.
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In a large bowl, combine the cucumber, cherry tomatoes, and red onion.
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Pour the dressing over the vegetables and toss gently to combine.
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Add the fresh parsley and mint to the salad, tossing again to evenly distribute.
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Cut the grilled halloumi into smaller pieces or leave it in slices, depending on your preference.
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Top the salad with the grilled halloumi pieces.
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Serve immediately, or chill in the refrigerator for a few minutes before serving for a cooler option.
Note
- Grill the halloumi until it's golden and crispy, but avoid overcooking as it can become too tough.
- You can swap honey for agave syrup for a vegan-friendly version.
- Feel free to add olives or roasted nuts for extra texture and flavor.
- For a more intense flavor, marinate the halloumi in olive oil, oregano, and lemon juice before grilling.
- This salad can be served warm or chilled, depending on your preference.
