Grilled Halloumi Salad
Jump to recipeIngredients
- 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
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.