Grilled Halloumi Salad Recipe
This grilled halloumi salad is one of my favorite salad recipes. It’s fresh, diverse, colorful and delicious. You can use your favorite seasonal veggies and make this salad as you wish. The grilled halloumi cheese brings this salad to another level.
I love Mediterranean flavors—fresh, simple, and delicious! This grilled halloumi salad is a new favorite, just like my Beetroot and Chickpea Salad or Spanakopita. It’s quick, full of textures, and so satisfying.
What is Halloumi Cheese?
Halloumi is a semi-hard cheese from Cyprus, traditionally made from sheep’s and goat’s milk. It has a firm texture and a salty, slightly tangy taste. Unlike most cheeses, halloumi doesn’t melt when heated, making it perfect for grilling. You can also find variations made with cow’s milk, but the traditional blend gives the best flavor. Its origins trace back to the Mediterranean, where it’s often enjoyed in salads, sandwiches, and grilled dishes.
How to Make Grilled Halloumi Salad
Follow my step-by-step video tutorial to see how easy it is to make Halloumi Salad at home!
Prefer the written recipe? Scroll down to the recipe box 👇
How to Grill Halloumi Cheese
Grilling halloumi enhances its texture and brings out a delicious caramelized crust. Simply slice it into 1/2 cm thick pieces and sear in a hot pan with olive oil for about a minute on each side until golden brown. You can also grill it on a barbecue or in an air fryer for a crispy finish. Grilling reduces its saltiness slightly while keeping the inside soft and chewy.
Substitutes and Variations
- Cheese substitutes: Paneer, firm feta, or queso panela can replace halloumi.
- Greens variations: Swap spinach for arugula, kale, or romaine for a different texture.
- Nut options: Try walnuts, pistachios, or sunflower seeds instead of almonds.
- Fruit additions: Add sliced peaches, figs, or apples for a sweet contrast.
- Dressing variations: Replace balsamic vinegar with apple cider vinegar or pomegranate molasses.
Best Served With
- Baba Ganoush
- Chicken Gyros
- Homemade Pita Bread
- Chicken Gyros
- Grilled meats: Chicken, lamb skewers, or steak.
Make Ahead and How to Store
- Make ahead: Prep the veggies and dressing separately up to a day in advance. Grill the halloumi just before serving for the best texture.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 1-2 days.
- Dressing storage: Keep the dressing separate and mix just before serving to maintain freshness.
More Mediterranean Salad Recipes
Grilled Halloumi Salad Recipe
Equipment
Ingredients
For the salad:
- 8 ounce (225 g) Halloumi cheese
- 2 ounce (60 g) Baby spinach leaves
- 10 Cherry tomatoes halved
- 1 cucumber sliced
- ½ Red onion sliced
- 1 Avocado cut into wedges (optional)
- 3 tablespoons Pomegranate seeds optional
- 2-3 tablespoons Sliced almonds
For the dressing:
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- Salt to taste
- Pepper to taste
- 1 teaspoon Dried oregano
- 2 tablespoons Mint leaves chopped
Instructions
- Prepare the veggies: Chop and slice all the veggies and place in a large bowl.
- Prepare the dressing: Place all dressing ingredients in a jar, seal and shake until combined.
- Pour the dressing over the salad and mix until combined.
- Grill the cheese: Slice the halloumi into 1/2 cm thick slices. Heat a pan with 1 tablespoon of olive oil and sear the cheese for 1 minute on each side or until golden.
- Add seared halloumi to the salad, add some pomegranate seeds and serve.
Video
Notes
- Watch the Video Recipe: For a better understanding of how to make this Halloumi Salad, I highly recommend watching the video recipe. It provides step-by-step visuals, including how to grill the halloumi perfectly!
- Check the FAQs Below: Have more questions about the recipe? Don’t forget to check the FAQs section below the recipe card, where I cover common questions, storage tips, and more!
- Choosing the Right Halloumi: Not all halloumi is the same! Look for high-quality halloumi that is firm and made with a mix of sheep’s and goat’s milk for the best flavor and texture.
- How to Prevent Halloumi from Sticking: To prevent the halloumi from sticking to the pan, use a non-stick pan or a well-seasoned cast-iron skillet and ensure the pan is hot before adding the cheese.
- Alternative Cooking Methods: If you don’t want to pan-sear the halloumi, you can grill it on a barbecue or air fry it at 375°F (190°C) for about 5 minutes, flipping halfway through.
- Adjusting the Dressing: The dressing can be adjusted based on your preference—add more honey for sweetness, more lemon juice for tang, or a pinch of red pepper flakes for a spicy kick!
- Make It a Full Meal: Want to turn this salad into a complete meal? Add grilled chicken, chickpeas, or quinoa for extra protein and make it more filling.
- Storage Tips: If you have leftovers, store the salad and dressing separately in airtight containers in the fridge. The salad is best enjoyed fresh, but it can last up to 2 days. The dressing can be stored for up to a week and shaken before use.
Nutrition
Frequently Asked Questions
Yes, halloumi can be eaten raw, but it has a firm and slightly rubbery texture when uncooked. Grilling or pan-searing enhances its flavor and gives it a delicious crispy, golden crust while keeping the inside soft.
Yes, you can prepare the veggies and dressing in advance, but it’s best to grill the halloumi just before serving to keep it warm and crispy. Store the salad ingredients separately and toss everything together when ready to eat.
If you can’t find halloumi, you can use paneer, feta (uncooked), grilled tofu, or queso panela as alternatives. They won’t have the same texture but will still add a delicious flavor to the salad.
This sounds amazing, can’t wait to try !!!
delicious salad, I love halloumi.