Grilled Halloumi Salad Recipe

a summer fresh salad with cherry tomatoes, and cucumber topped with grilled halloumi

5 from 1 vote

Enjoy this fresh and vibrant Grilled Halloumi Salad, packed with Mediterranean flavors, crisp veggies, and a zesty dressing.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: Mediterranean

Keyword: mediterranean salad

Servings: yields

Calories: 333kcal

Equipment

Nonstick Grill Pan

Ingredients

For the salad:

8 ounce Halloumi cheese
2 ounce 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

US Customary - Metric

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