Easy Grilled Halloumi Salad with Lemon-Herb Dressing

Too hot to turn on the oven? This Grilled Halloumi Salad is your new summer favorite.

It is bright, fresh, and incredibly satisfying. You can have it on the table in minutes. It delivers a perfect Mediterranean vibe right at home.

Why This Recipe Is a Winner

This dish is the ultimate solution for busy evenings. It is ready in just 20 minutes from start to finish. The warm cheese pairs beautifully with crisp garden vegetables.

It feels fancy enough for a special date night. Yet, it is simple enough for a healthy reset. You get a protein-packed meal without any heavy feeling. Your guests will think you spent hours prepping.

Simple Method

Making this salad is a total breeze. You simply whisk the dressing and toss the greens. The magic happens when you sear the cheese in a pan. It develops a beautiful golden crust very quickly.

Even if you are a beginner, you can do this. Halloumi is very forgiving on the grill. It stays firm and holds its shape perfectly every time.

Ingredients You’ll Need

These ingredients highlight seasonal produce at its best during the warmer months.

• 250g halloumi cheese, sliced into 1cm thick pieces
• 150g mixed salad greens (arugula and spinach)
• 200g cherry tomatoes, halved
• 1 medium cucumber, sliced into semi-circles
• 1/4 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 0.25 teaspoon sea salt
• 0.25 teaspoon cracked black pepper

Step-by-Step Directions

1. Whisk olive oil, lemon juice, oregano, salt, and pepper in a bowl.
2. Combine greens, tomatoes, cucumber, and onion in a large bowl.
3. Preheat a grill pan or skillet over medium-high heat.
4. Pat the halloumi slices dry with paper towels.
5. Grill cheese for 2 minutes per side until golden-brown.
6. Toss vegetables with two-thirds of the vinaigrette and plate them.
7. Arrange the warm halloumi slices on top of the greens.
8. Drizzle with remaining dressing and serve immediately.

Best Ways to Enjoy It

Serve this salad while the cheese is still warm and soft. It pairs perfectly with a side of toasted pita bread. You could also serve it with a chilled glass of white wine.

Set the table and enjoy this with your favorite person. It is a light and lovely way to end the day.

Storage & Reheating

This salad is best enjoyed immediately after grilling. Halloumi can become chewy once it cools down completely. If you have leftovers, store the components separately in the fridge.

The vegetables will stay crisp for up to two days. Reheat the cheese in a dry pan for one minute. This helps it regain that tender texture you love.

Recipe Tips

• Don’t skip drying the cheese with paper towels first.
• Use a very hot pan to get those perfect grill marks.
• Swap the red onion for shallots for a milder flavor.
• Slice the halloumi evenly so it cooks at the same rate.
• Add a handful of fresh summer berries for a sweet twist.
• Always use fresh lemon juice for the brightest flavor.
• Double the batch if you are entertaining a larger group.

Ways to Switch It Up

• Add a scoop of cooked chickpeas for extra plant protein.
• In summer, swap the cucumber for grilled zucchini slices.
• Use maple syrup instead of lemon for a sweeter dressing.
• Top with toasted pine nuts for an extra crunch.

Common Questions

Can I make this ahead of time?

You can chop the vegetables and make the dressing early. Just wait to grill the cheese until you are ready. Freshly grilled halloumi is much better than cold cheese.

Can I use feta cheese instead?

Feta will melt and fall apart in the pan. Halloumi has a high melting point which makes it unique. It is the only cheese that works for this method.

Is this recipe kid-approved?

Most kids love the salty, mild flavor of the cheese. You can serve the components separately for picky eaters. It is a fun and colorful meal for everyone.

I hope this fresh salad brings a little sunshine to your table. It is the perfect way to enjoy a warm summer evening. Happy cooking!

— Clara

Grilled Halloumi Salad

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Calories: 450

Ingredients Method

Ingredients

  

• 250 g halloumi cheese, sliced into 1cm thick pieces
• 150 g mixed salad greens (arugula and spinach)
• 200 g cherry tomatoes, halved
• 1 medium cucumber , sliced into semi-circles
• 1/4 small red onion, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 0.25 teaspoon sea salt
• 0.25 teaspoon cracked black pepper

Method

 

1. Prepare the vinaigrette by whisking together the olive oil, lemon juice, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
2. In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and red onion.
3. Preheat a grill pan or heavy-bottomed non-stick skillet over medium-high heat.
4. Pat the halloumi slices dry with paper towels to ensure even browning.
5. Place the halloumi slices on the hot grill pan and cook for 2 minutes per side, or until golden-brown grill marks appear and the cheese is softened.
6. Toss the salad vegetables with two-thirds of the prepared vinaigrette and distribute evenly between two serving plates.
7. Arrange the warm grilled halloumi slices on top of the salad beds.
8. Drizzle the remaining vinaigrette over the cheese and serve immediately while the halloumi is warm.