Grilled Halloumi Salad: A Mediterranean Flavor Bomb You’ll Crave Weekly

If you’ve never grilled halloumi before, get ready to meet your new favorite salad topping. This Grilled Halloumi Salad is everything a summer dish should be—bright, salty, refreshing, and packed with Mediterranean flavor. The seared, golden edges of the halloumi contrast beautifully with juicy cherry tomatoes, crisp cucumbers, and fresh greens, creating a salad that’s satisfying enough to enjoy as a main course or vibrant enough to serve as a side.

The focus keyword here is Grilled Halloumi Salad, and it’s worth spotlighting right from the start because it’s the kind of dish that turns heads at the dinner table.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy: You can get this salad on the table in about 20 minutes, and it doesn’t require any fancy ingredients or techniques.
• No boring bites: Every forkful has contrast—melty halloumi, fresh veggies, and a tangy dressing.
• Dinner party approved: It looks impressive without being complicated, which is always a win.
• Vegetarian friendly: Perfect for meatless meals that don’t leave you hungry.

Taste & Texture

Halloumi is a semi-hard cheese that holds up beautifully on the grill. Once seared, it gets a crispy, golden crust and a warm, chewy center. Pair that with the crunch of cucumbers, the juiciness of cherry tomatoes, and a lemony vinaigrette, and you’ve got an incredible combination of textures.

Dietary Attributes

This salad is:

• Vegetarian
• Gluten-free
• High-protein, thanks to the halloumi
• Easy to adapt for keto or low-carb diets

Ingredients & Substitutions

Ingredient List

• 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
• 1 1/2 cups cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 4 cups mixed greens (like arugula, spinach, or romaine)
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil (plus more for grilling)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and black pepper to taste

Notes on Quality

• Halloumi: Look for imported halloumi if possible—it tends to have the best flavor and texture.
• Vegetables: Opt for firm, fresh cucumbers and ripe cherry tomatoes for the most flavor.
• Olive oil: A good-quality extra virgin olive oil will make your dressing sing.

Possible Substitutions

• No halloumi? Try paneer or grilled feta slices.
• Want a vegan version? Use tofu slabs, pressed and grilled, and swap the honey for maple syrup.
• Swap the greens: Baby kale, butter lettuce, or even chopped romaine all work well here.

Step-by-Step Instructions

1. Prep the grill or grill pan: Heat a non-stick grill pan or outdoor grill over medium-high heat. Lightly oil the surface.
2. Grill the halloumi: Place slices of halloumi on the hot grill. Cook for 2–3 minutes per side or until grill marks appear and the cheese softens slightly. Remove from heat.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. Assemble the salad: In a large bowl or serving platter, layer the mixed greens, cucumber slices, cherry tomatoes, and red onion.
5. Top and drizzle: Place grilled halloumi slices on top of the salad and drizzle generously with the lemon vinaigrette. Serve immediately.

Expert Tips & Tricks

Best Practices

• Dry the halloumi before grilling: Use paper towels to blot away any excess moisture to get that perfect golden sear.
• Serve immediately: Grilled halloumi tastes best warm—once it cools, it can become a bit rubbery.

Common Mistakes

• Too thick or too thin cheese slices: Stick to about 1/2-inch for the right texture.
• Skipping the oil on the grill: Halloumi can stick, so a quick brush of oil helps.

Time-Saving Tips

• Use pre-washed greens and pre-sliced veggies if you’re in a hurry.
• Grill the halloumi ahead and reheat quickly in a skillet before serving.

Serving Suggestions

Pairings

This salad pairs beautifully with:

• Warm pita bread or crusty sourdough
• Roasted baby potatoes
• A grain like farro or bulgur for a heartier version

Presentation Ideas

Serve on a large white platter to make the grilled cheese and vibrant veggies pop. Add a sprinkle of fresh herbs like mint or parsley for color and aroma.

Beverage Pairings

• A chilled Sauvignon Blanc or dry rosé
• Iced mint tea or a cucumber lemonade for non-alcoholic options

Storage & Reheating

Leftover Storage

Store the salad and halloumi separately. Keep the salad in an airtight container for up to 2 days. Grilled halloumi can be refrigerated for 3 days.

Reheating Methods

• Reheat the halloumi in a non-stick skillet over medium heat for 1–2 minutes per side.
• Avoid microwaving—it alters the texture too much.

Frequently Asked Questions

Substitutions & Adjustments

Can I add grains to this salad?
Yes! Quinoa, couscous, or bulgur are excellent additions to make this salad more filling.

What if I don’t have a grill?
Use a grill pan or cast iron skillet on the stovetop—it works just as well.

Troubleshooting

My halloumi is too salty!
Some brands are saltier than others. Soak the slices in water for 10–15 minutes, then pat dry before grilling.

My cheese sticks to the pan—why?
Make sure your grill or pan is hot and oiled before adding the cheese. Don’t move the cheese until it’s ready to flip.

Variations & Customizations

Dietary Adaptations

• Vegan: Swap halloumi for firm tofu and use maple syrup in the dressing.
• Low-carb: Leave out the honey and onions to lower sugar and carb content.

Flavor Twists

• Add grilled peaches or nectarines for a sweet and savory combo
• Sprinkle dukkah or za’atar on the cheese after grilling
• Try a balsamic glaze drizzle instead of lemon vinaigrette for deeper flavor

Seasonal/Holiday Versions

• In summer, toss in grilled corn or fresh basil
• For fall, roast some delicata squash and swap cucumbers for arugula
• Add pomegranate seeds and walnuts for a festive winter holiday salad

Conclusion

If you’re looking for a recipe that feels indulgent but still fresh and nutritious, this Grilled Halloumi Salad is it. It’s quick to make, absolutely packed with flavor, and easily adaptable to your taste or dietary needs. I’d love to see your take on it—share your version and tag us on Pinterest at Cooking With Callie on Pinterest.

Looking for more fresh, colorful salads? You’ll love these recipes too:

• Beet Garden Salad with Goat Cheese – earthy beets and creamy goat cheese are a match made in heaven
• Quinoa Apple Salad – crisp apples, fluffy quinoa, and a tangy vinaigrette
• Tomato Feta Salad – juicy tomatoes and briny feta with fresh herbs

Let me know in the comments how you served your grilled halloumi salad—I always love hearing your creative spins!

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