Grilled Halloumi Mediterranean Salad (Printable)

Golden halloumi with fresh Mediterranean vegetables and herbs.

# What You’ll Need:

01 - 9 oz halloumi cheese, sliced into 0.4 inch thick slabs

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

07 - 1.5 oz arugula or mixed salad greens

08 - 2 tbsp fresh parsley, chopped

09 - 2 tbsp fresh mint, chopped

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

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.

01 -

The salty squeak of the cheese against crisp vegetables is incredibly addictive.
It comes together in under thirty minutes but looks impressive enough for guests.

02 -

Make sure your grill pan is hot enough or the cheese will melt into a gooey mess instead of holding its shape.
Serve this immediately because halloumi loses its signature texture once it cools down completely.

03 -

Use a microplane to grate the garlic for the dressing so it dissolves completely without leaving harsh chunks.
Let the salad sit for five minutes after dressing to let the flavors meld slightly before serving.