MediterraneanSaladVegetarianGluten-Free

Grilled Halloumi Salad

Name: Grilled Halloumi Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 oz halloumi cheese, sliced into 1/2-inch thick pieces; 5 oz baby arugula; 1 pint cherry tomatoes, halved; 1 English cucumber, diced; 1/2 red onion, thinly sliced; 1/3 cup Kalamata olives, pitted and halved; 1/4 cup extra virgin olive oil, plus 1 tbsp for grilling; 3 tbsp fresh lemon juice; 1 clove garlic, minced; 1 tsp Dijon mustard; 1 tsp honey; 2 tbsp fresh mint, chopped; 2 tbsp fresh parsley, chopped; 1/2 tsp dried oregano; Salt and freshly ground black pepper to taste; 2 tbsp toasted pine nuts

Salty halloumi takes center stage when seared until golden and squeaky, then nestled into a bright Mediterranean salad of peppery arugula, juicy tomatoes, and briny olives. The warm cheese against cool, crisp vegetables and a zesty lemon vinaigrette creates a perfect balance of temperatures and flavors. A quick weeknight dinner that feels fancy enough for entertaining.

Prep

15 minutes

Cook

6 minutes

Total

21 minutes

Serves

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Ingredients

Units

Instructions

1
Prepare the dressing by whisking together 1/4 cup olive oil, lemon juice, minced garlic, Dijon mustard, honey, and dried oregano in a small bowl until emulsified. Season with salt and pepper to taste and set aside.
2
In a large serving bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently and refrigerate while preparing the halloumi.
3
Pat the halloumi slices dry with paper towels. Heat a grill pan or cast iron skillet over medium-high heat. Brush both sides of the halloumi with the remaining 1 tbsp olive oil.
4
Grill the halloumi for 2-3 minutes per side until golden brown grill marks appear and the cheese is softened but still holds its shape. Remove from heat and slice into bite-sized pieces.
5
Drizzle the dressing over the salad and toss gently to coat. Divide among four plates and top each with warm grilled halloumi pieces.
6
Garnish with fresh mint, parsley, and toasted pine nuts. Serve immediately while the halloumi is still warm.

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Grilled Halloumi Salad

Prep

15 minutes

Cook

6 minutes

Total

21 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Prepare the dressing by whisking together 1/4 cup olive oil, lemon juice, minced garlic, Dijon mustard, honey, and dried oregano in a small bowl until emulsified. Season with salt and pepper to taste and set aside.
2
In a large serving bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently and refrigerate while preparing the halloumi.
3
Pat the halloumi slices dry with paper towels. Heat a grill pan or cast iron skillet over medium-high heat. Brush both sides of the halloumi with the remaining 1 tbsp olive oil.
4
Grill the halloumi for 2-3 minutes per side until golden brown grill marks appear and the cheese is softened but still holds its shape. Remove from heat and slice into bite-sized pieces.
5
Drizzle the dressing over the salad and toss gently to coat. Divide among four plates and top each with warm grilled halloumi pieces.
6
Garnish with fresh mint, parsley, and toasted pine nuts. Serve immediately while the halloumi is still warm.

Reviews

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