Description
How to make grilled halloumi salad with crispy cheese, fresh greens and herbs that transforms simple ingredients into restaurant-quality magic.
Ingredients
Scale
Grilled Halloumi
- 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
Fresh Salad Base
- 6 cups mixed greens (arugula, spinach, lettuce)
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
Mediterranean Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 cup fresh mint leaves, chopped
Instructions
- Prep Halloumi: Pat halloumi slices dry with paper towels, then brush both sides with olive oil and season with oregano and pepper. This prevents sticking and adds flavor.
- Make Dressing: Whisk together olive oil, lemon juice, vinegar, minced garlic, oregano, and salt in a small bowl. The dressing should be well emulsified and aromatic.
- Prepare Vegetables: Combine mixed greens, diced cucumber, halved tomatoes, sliced onion, and olives in a large serving bowl. Keep chilled until ready to serve the salad.
- Heat Grill: Preheat grill or grill pan to medium-high heat. The surface should be hot enough that water droplets sizzle and evaporate immediately when tested.
- Grill Cheese: Grill halloumi slices for 2-3 minutes per side until golden brown with distinct grill marks. Don’t move them too early or they’ll stick.
- Dress Salad: Drizzle half the dressing over the prepared vegetables and toss gently. Add the warm grilled halloumi on top while it’s still crispy and golden.
- Final Assembly: Sprinkle fresh mint over the grilled halloumi salad and drizzle with remaining dressing. Serve immediately while the cheese is still warm and perfectly crispy.
Notes
- Pat halloumi completely dry before grilling to achieve the best golden crust and prevent sticking.
- Store leftover components separately in the refrigerator for up to 3 days for best quality.
- Substitute goat cheese or firm feta if halloumi isn’t available in your area.
- Serve immediately while cheese is warm for the best texture and flavor experience.
- Double the dressing recipe if you prefer extra sauce for dipping bread.
Allergy Information: Dairy
Nutrition
- Calories: 285 calories
- Fat: 22g
- Carbohydrates: 12g
- Protein: 14g