Grilled Halloumi Mediterranean Salad (Printable)

Golden halloumi with fresh Mediterranean salad.

# What You'll 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 (rocket) 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

# Steps:

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 combination of warm cheese and cold crisp veggies is incredibly satisfying.
  • It comes together in under thirty minutes but feels fancy enough for guests.
02 -
  • Dry the halloumi thoroughly or it will steam instead of getting that crispy crust.
  • Serve the cheese immediately because the texture changes as it cools down.
03 -
  • Let the dressing sit for ten minutes to let the garlic flavor mellow and develop.
  • Do not overcrowd the pan or the cheese will not brown properly.

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