Grilled Halloumi Salad

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.

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

Instructions

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.

In a large serving bowl, combine the arugula, cherry tomatoes, cucumber, red onion, and Kalamata olives. Toss gently and refrigerate while preparing the halloumi.

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.

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.

Drizzle the dressing over the salad and toss gently to coat. Divide among four plates and top each with warm grilled halloumi pieces.

Garnish with fresh mint, parsley, and toasted pine nuts. Serve immediately while the halloumi is still warm.