Description
Grilled Halloumi Salad
This Mediterranean delight brings the best of fresh veggies and savory halloumi cheese. Originating from Cypriot cuisine, halloumi is famous for its high melting point, making it perfect for grilling. Paired with juicy cherry tomatoes, crisp cucumbers, and a hint of mint, this salad delivers a flavorful and refreshing bite every time. A perfect side dish or even a hearty main meal, it’s ready in just 20 minutes!
8 oz halloumi cheese, sliced
2 tbsp olive oil, divided
3 small cucumbers, sliced
1 pint cherry tomatoes, halved
4 oz baby greens mix
3 tbsp fresh mint, chopped
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
Directions:
1. Heat a grill to medium. Brush halloumi with 1 tbsp olive oil.
2. Grill halloumi for 2-3 mins per side.
3. Toss greens, cucumbers, tomatoes, and mint. Drizzle with dressing made from remaining oil, lemon juice, salt, and pepper.
4. Add grilled halloumi and serve.
Prep Time: 15 mins
Kcal: 273 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect Grilled Halloumi Salad every time. First, pat the halloumi slices dry with a paper towel to ensure a good sear. Preheat your grill pan or outdoor grill to a medium-high heat. While it heats, prepare your vegetables: wash and slice the cucumbers, halve the cherry tomatoes, and chop the fresh mint. For the dressing, whisk together 1 tablespoon of olive oil, lemon juice, sea salt, and black pepper in a small bowl. Lightly brush one side of each halloumi slice with the remaining tablespoon of olive oil.
Place the halloumi oil-side down on the hot grill. Cook undisturbed for 2-3 minutes until deep grill marks form. Brush the top side with a little more oil, flip, and grill for another 2-3 minutes. Remove and let it rest for a minute. In a large bowl, gently toss the baby greens, cucumbers, tomatoes, and mint. Drizzle with the prepared dressing and toss to coat evenly. Top the salad with the warm grilled halloumi slices and serve immediately.
Serving Suggestions
This versatile salad shines in many settings. For a complete light lunch, serve it with warm pita bread or crusty baguette slices to soak up the dressing. To make it a more substantial dinner, add a protein like grilled chicken, shrimp, or chickpeas. It pairs beautifully with other Mediterranean dishes such as lemon-herb orzo, grilled lamb kebabs, or a simple lentil soup. For an elegant appetizer, slice the grilled halloumi into smaller pieces and skewer them with cherry tomatoes and cucumber ribbons.
How-to Summary
Quick summary: Dry and oil halloumi, then grill 2-3 minutes per side. Chop veggies and mint, whisk lemon dressing. Toss greens with veggies and dressing, then top with warm grilled halloumi. Serve immediately.
Frequently Asked Questions
Can I pan-fry the halloumi instead of grilling it?
Absolutely. A hot, non-stick skillet with a light coating of oil works perfectly. Cook over medium-high heat for 2-3 minutes per side until golden brown.
How do I prevent halloumi from becoming rubbery?
The key is high heat and not overcooking. Ensure your grill or pan is properly preheated. Cook just until grill marks appear and the cheese releases easily, then remove it promptly.
What can I substitute for halloumi?
If halloumi is unavailable, try grilling firm tofu, paneer, or even thick slices of queso para freír. The texture and saltiness will differ, but they will hold up to grilling.
Can I make this salad ahead of time?
You can prep the vegetables and dressing separately ahead of time, but assemble the salad only just before serving. Grill the halloumi at the last minute to keep it warm and perfectly textured.
Is halloumi cheese vegetarian?
Traditional halloumi is made with animal rennet, so it is not always vegetarian. However, many brands now produce halloumi with microbial rennet. Always check the label if you require a vegetarian option.
Common Mistakes to Avoid
Avoid these pitfalls: Do not use a cold grill or pan, as the halloumi will stick and steam instead of sear. Do not move the cheese around once placed on the grill; let it develop a crust. Do not slice the halloumi too thinly, or it may fall apart. Do not overdress the salad, as the halloumi is already salty and the greens can wilt. Finally, do not let the grilled halloumi sit for too long before serving, as it will continue to firm up as it cools.
Conclusion
This Grilled Halloumi Salad is a celebration of simple, vibrant Mediterranean flavors. With its salty, warm cheese contrasting against crisp, fresh vegetables and a zesty lemon dressing, it’s a dish that is both effortless to prepare and impressive to serve. By following the step-by-step guide and avoiding common mistakes, you can master this delicious recipe. Perfect for a quick weeknight meal or for entertaining guests, it’s a guaranteed crowd-pleaser that brings a taste of sunshine to your table.