Simple Grilled Halloumi Salad

This simple grilled halloumi salad transforms ordinary ingredients into an extraordinary Mediterranean feast that's perfect for lunch or a light dinner. The contrast between warm, salty halloumi cheese and cool, crisp vegetables creates a truly satisfying meal that feels both indulgent and nourishing.

I first made this salad when looking for a protein packed vegetarian option that would satisfy my cheese loving family. Now it's our go to summer meal when temperatures rise and we crave something substantial yet refreshing.

Ingredients

• Halloumi cheese: Brick for grilling provides that uniquely satisfying chewy texture and savory flavor. Look for authentic Cypriot halloumi for the best results
• Spring greens: Create a fresh base. Choose a mix with tender baby greens for the best flavor contrast
• Chickpeas: Add protein and hearty texture. Rinse well to remove excess sodium
• Grape tomatoes: Offer sweet bursts of flavor. Select firm bright red tomatoes for the best taste
• Mini cucumbers: Provide refreshing crunch. English or Persian varieties work wonderfully here
• Kalamata olives: Bring briny depth. Splurge on good quality pitted olives to save time
• Red onion: Adds gentle bite. Slice very thinly to prevent overpowering the other ingredients
• Homemade Creamy Balsamic Dressing: Ties everything together. Using quality balsamic makes a noticeable difference

Step-by-Step Instructions

Prepare Your Cooking Surface:

Heat your pan or grill over medium high heat until quite hot. A cast iron surface works particularly well for getting that perfect golden crust on the halloumi. Allow at least 3 4 minutes for proper preheating.

Prepare The Halloumi:

Slice the halloumi block into even pieces between 1/3 and 1/2 inch thick. Cut them too thin and they'll cook too quickly. Cut them too thick and the outside will burn before the inside warms. Brush both sides generously with olive oil to prevent sticking and promote browning.

Grill The First Side:

Place the cheese slices down on the hot surface leaving a little space between each piece. Listen for that satisfying sizzle which tells you the pan is properly heated. Resist the urge to move the cheese for at least 2 minutes allowing a golden crust to form. The cheese should release easily when properly seared.

Flip And Complete Grilling:

Gently turn each slice using a thin spatula. The grilled side should display a beautiful golden brown color with some charred spots. Cook the second side for an additional 2 3 minutes until equally golden. Immediately sprinkle with a pinch of kosher salt while hot.

Assemble The Base Salad:

While the cheese grills arrange your spring greens on a large serving platter creating an even bed. Distribute the chickpeas tomatoes cucumber slices olives and red onion across the greens in an attractive pattern. This can be done family style or as individual portions.

Complete The Presentation:

Place the hot grilled halloumi slices atop the prepared salad immediately after cooking. The warm cheese will slightly wilt the greens directly underneath creating beautiful texture contrast. Drizzle generously with your homemade creamy balsamic dressing allowing it to cascade over the cheese and vegetables.

Serve Immediately:

Present the salad right away while the halloumi is still warm and slightly soft inside but crisp outside. Provide additional dressing on the side for those who desire more.

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You Must Know

Halloumi has become my absolute favorite cheese for quick impressive meals. The first time I served this to friends they couldn't believe something so simple could taste so incredible. My daughter now requests this salad weekly preferring it over many meat options.

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Perfect Halloumi Selection Tips

When shopping for halloumi look for the authentic Cypriot variety which is typically made from a mixture of sheep and goat milk. This traditional preparation yields the best flavor and texture. The cheese should feel firm and dense with visible folded layers when sliced. Store it in its original brine until ready to use and pat it completely dry before grilling to achieve the best golden crust.

Making It A Complete Meal

This versatile salad can easily become a heartier dinner option. Consider adding cooked quinoa or farro to the base for additional texture and nutrients. For a more substantial meat inclusive version grilled chicken or shrimp pair beautifully with the existing flavors. During summer months add seasonal fruits like peaches or watermelon for a sweet contrast to the salty cheese. Serve with warm pita bread or crusty sourdough to round out the meal.

Dressing Variations

While the creamy balsamic dressing complements this salad perfectly you can easily customize the flavor profile. A simple lemon tahini dressing brings Middle Eastern flair while a honey mustard vinaigrette offers tangier notes. For a lighter option try just olive oil lemon juice and herbs. The key is balancing acidity with the salty halloumi regardless of which dressing direction you choose.

Cultural Context

Halloumi originated in Cyprus hundreds of years ago and remains an important part of Mediterranean cuisine. Traditionally made by folding warm cheese curds together this preparation gives halloumi its characteristic layered texture. The high melting point comes from the cheese being cooked during production creating its signature squeak and ability to hold shape under heat. This salad honors Mediterranean eating traditions by combining fresh vegetables with protein in a simple yet satisfying presentation.

Frequently Asked Questions

→ Can I grill the halloumi on an outdoor grill?

Yes! Halloumi works beautifully on an outdoor grill. Preheat your grill to medium-high heat, brush the cheese slices with olive oil, and place them directly on the grates. Grill for 2-3 minutes per side until grill marks appear and the cheese is golden brown. The higher heat helps prevent sticking.

→ How do I keep halloumi from sticking to the pan?

To prevent halloumi from sticking, ensure your pan is thoroughly heated before adding the cheese. Brush both sides of the halloumi generously with olive oil, and resist the urge to move the cheese too early. Let it develop a proper crust before flipping, which usually takes 2-3 minutes per side.

→ Can I prepare components of this salad in advance?

Yes, you can prep many components ahead of time. Wash and dry greens, chop vegetables, and prepare the dressing up to 2 days in advance. However, the halloumi should be grilled just before serving for the best texture and flavor, as it tends to harden when refrigerated after cooking.

→ What can I substitute for halloumi cheese?

If halloumi is unavailable, try using paneer (Indian cooking cheese), bread cheese (juustoleipä), queso blanco, or queso para freír. These cheeses have similar high melting points that allow for grilling. For a plant-based option, extra-firm tofu marinated in lemon, salt and olive oil can provide a similar texture contrast.

→ What other dressings pair well with this salad?

While the creamy balsamic dressing complements this salad perfectly, other excellent options include a simple lemon-olive oil vinaigrette, Greek dressing with oregano, honey mustard vinaigrette, or a tahini-based dressing. For a shortcut, a good quality store-bought Mediterranean or Greek dressing works well too.

→ How long does halloumi stay crispy after cooking?

Halloumi is best enjoyed immediately after cooking when it's still warm with a crispy exterior and soft interior. The cheese begins to lose its desirable texture within about 30 minutes of cooking as it cools. If preparing for guests, try to time the grilling as close to serving as possible.