Grilled Halloumi With Mediterranean Salad

The heat of a summer evening always calls for something fresh, and this dish never fails to bring the whole family to the table with its vibrant colors and sizzling sounds.

I remember serving this on a crowded balcony last year, watching everyone reach for seconds while the sun went down.

Ingredients

• 250 g halloumi cheese: Slicing this thick ensures a nice meaty texture that holds up against the heat.
• 1 cucumber and 250 g cherry tomatoes: These provide a refreshing crunch and juice that balances the saltiness of the cheese.
• 1 red bell pepper: Dicing this small adds a sweet note that mingles well with the onions.
• ½ red onion: Thin slices are key here to avoid overpowering the delicate herbs.
• 100 g kalamata olives: Their brineiness adds a depth of flavor you cannot get from anything else.
• 40 g arugula: This pepper green adds a nice bite to the base of the salad.
• 2 tbsp fresh parsley and mint: Fresh herbs are non negotiable for that bright authentic taste.
• 3 tbsp extra virgin olive oil: Use the good stuff here as it really ties the dressing together.
• 1½ tbsp lemon juice: A squeeze of acid cuts right through the richness of the grilled cheese.
• 1 garlic clove: Mince this finely so you do not bite into a raw chunk.
• ½ tsp dried oregano: This evokes the dusty hills of the mediterranean instantly.

Instructions

Get the Grill Hot:

Preheat your grill pan or barbecue to a medium high setting so it is ready when the cheese is prepped.

Prep the Cheese:

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

Grill to Perfection:

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

Mix the Veggies:

Toss the cucumber tomatoes pepper onion and olives in a large bowl with the arugula.

Whisk the Dressing:

Combine the olive oil lemon juice garlic and oregano in a small cup with a pinch of salt and pepper.

Assemble and Serve:

Pour the dressing over the salad toss gently and top with the warm halloumi and fresh herbs.

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This salad became a tradition after a trip to the coast where we ate it almost every day by the sea.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the richness of the cheese beautifully.

Making It Filling

I love adding roasted chickpeas or serving it with warm pita bread to turn it into a hearty main course.

Serving Suggestions

Keep the ingredients separate until the last moment to maintain the perfect crunch.

• Swap arugula for baby spinach if you prefer a milder green.
• Drizzle a little honey over the cheese for a sweet and salty surprise.
• Always taste the olives before adding salt to the dressing.

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Enjoy this simple slice of sunshine whenever you need a break from the ordinary.

Recipe FAQ

→ Can I use a different cheese instead of halloumi?

Halloumi’s high melting point makes it ideal for grilling. Paneer or firm feta can work, though they won’t achieve the same char. For a non-dairy option, try grilling tofu slices.

→ How can I make this dish gluten-free?

This dish is naturally gluten-free. Just ensure any accompaniments like pita bread or seasonings are certified gluten-free if serving to someone with celiac disease or gluten sensitivity.

→ What can I serve with this salad?

Warm pita bread or quinoa makes it heartier. Crisp white wines like Sauvignon Blanc or Assyrtiko pair beautifully. For extra protein, add roasted chickpeas as suggested.

→ Can I prepare the salad ahead of time?

Yes, chop veggies and mix dressing in advance. Toss just before serving to keep greens crisp. Grill halloumi fresh and serve warm atop the salad.

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

Pat slices dry and lightly brush both sides with olive oil before grilling. Preheat the grill to medium-high and avoid flipping too early to develop golden marks.