Grilled Halloumi With Mediterranean Salad

The other night it was too hot to even think about turning on the oven, so I stood in front of the fan with a block of halloumi wondering what to do.

I served this at a last minute lunch on the balcony and my friend actually asked if we could have it again for dinner.

Ingredients

• Halloumi cheese: This Cypriot cheese holds its shape perfectly when heated and gets this gorgeous golden crust.
• Cucumber and cherry tomatoes: Use the ripest tomatoes you can find for that burst of sweet juice.
• Red onion: Thinly slicing it keeps the flavor present without overpowering the fresh herbs.
• Kalamata olives: These add a briny depth that balances the richness of the grilled cheese.
• Arugula or mixed greens: Peppery greens cut through the fat and add a nice texture contrast.
• Fresh parsley and mint: The mint is essential here, it makes the whole salad taste incredibly fresh.
• Extra virgin olive oil: A good quality oil really ties the Mediterranean flavors together.
• Lemon juice: Freshly squeezed is mandatory to brighten up the salty halloumi.
• Garlic clove: Minced fine so it distributes evenly through the dressing.
• Dried oregano: Adds that classic herbaceous aroma you associate with Greek food.

Instructions

Get the grill going:

Fire up your grill pan to medium high heat so it is ready when you are.

Prep the cheese:

Pat the halloumi dry and brush it lightly with oil to stop it from sticking to the pan.

Grill to perfection:

Cook the slices for a few minutes on each side until you see deep golden grill lines.

Mix the vegetables:

Toss your cucumber, tomatoes, pepper, onion, and olives in a big bowl with the greens.

Whisk the dressing:

Combine the oil, lemon juice, garlic, and oregano in a small cup and season it well.

Assemble the dish:

Dress the salad generously and top it with the warm cheese while it is still sizzling.

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There is something about the combination of hot salty cheese and cold crisp salad that feels like a hug on a plate.

Making It A Meal

Sometimes I throw in some roasted chickpeas or serve it with warm pita bread to make it more filling.

Drink Pairings

A chilled glass of Sauvignon Blanc or Assyrtiko cuts right through the richness of the cheese.

Serving Suggestions

This dish is best eaten the moment it is assembled while the contrast of temperatures is at its peak.

• Swap arugula for baby spinach if you prefer something milder.
• Check labels carefully if you have dairy allergies.
• Keep the leftovers separate so the salad does not get soggy.

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Enjoy every bite of this simple summer feast.

Recipe FAQs

→ How do I prevent halloumi from sticking to the grill?

Pat the halloumi slices dry and lightly brush both sides with olive oil before grilling. This helps achieve golden grill marks without sticking.

→ Can I substitute the halloumi cheese?

Yes, you can use paneer or firm feta, though halloumi’s unique texture works best for grilling. Adjust cooking time accordingly.

→ What greens work best in this salad?

Arugula or mixed salad greens add a peppery bite, but baby spinach or lettuce are great alternatives for a milder flavor.

→ Can I make the dressing ahead of time?

Absolutely! Whisk the dressing ingredients together and store in an airtight container in the fridge for up to 3 days. Shake before using.

→ What can I serve with this dish?

Pair with warm pita bread, roasted chickpeas, or a side of quinoa for a heartier meal. A crisp white wine like Sauvignon Blanc complements it beautifully.