Grilled Halloumi With Mediterranean Salad (Print version)

Golden halloumi served with a vibrant, herb-infused Mediterranean salad.

# What goes in:

→ Cheese

01 - 9 oz halloumi cheese, sliced into 1 cm thick slabs

→ Salad Vegetables

02 - 1 cucumber, diced
03 - 9 oz cherry tomatoes, halved
04 - 1 red bell pepper, diced
05 - ½ red onion, thinly sliced
06 - 3.5 oz kalamata olives, pitted and halved

→ Salad Greens & Herbs

07 - 1.5 oz arugula or mixed salad greens
08 - 2 tbsp fresh parsley, chopped
09 - 2 tbsp fresh mint, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 1½ tbsp lemon juice (freshly squeezed)
12 - 1 garlic clove, minced
13 - ½ tsp dried oregano
14 - Salt and pepper, to taste

# Cooking steps:

01 - Preheat a grill, grill pan, or barbecue to medium-high heat.
02 - Pat the halloumi slices dry with paper towels. Lightly brush both sides with a little olive oil to prevent sticking.
03 - Grill the halloumi for 2–3 minutes per side until golden and grill marks appear. Set aside.
04 - In a large bowl, combine cucumber, cherry tomatoes, red bell pepper, red onion, olives, and salad greens.
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
06 - Pour the dressing over the salad, toss gently, and sprinkle with parsley and mint.
07 - Divide the salad among serving plates and top each with warm grilled halloumi slices. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The salty squeak of the cheese against crisp veggies is just addictive.
  • It comes together so fast you can eat before the summer sun goes down.
02 -
  • Dry the cheese thoroughly or it will steam instead of getting that crispy sear.
  • Do not overcook the halloumi or it will become too rubbery to enjoy.
03 -
  • Let the halloumi rest for a minute after grilling to firm up slightly.
  • Tear the fresh herbs by hand instead of chopping them for a more rustic feel.

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