Grilled Halloumi With Mediterranean Salad (Printable Version)
Golden grilled halloumi with a vibrant Mediterranean salad.
# What You Need:
→ Cheese
01 - 8.8 oz halloumi cheese, sliced into 0.4 inch thick slabs
→ Salad Vegetables
02 - 1 cucumber, diced
03 - 8.8 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 - 1.4 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
12 - 1 garlic clove, minced
13 - ½ tsp dried oregano
14 - Salt and pepper, to taste
# Directions:
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.
# Expert Tips:
01 -
- The salty crunch of warm cheese against cool crisp veggies is simply irresistible.
- It comes together in under thirty minutes but tastes like a gourmet lunch.
02 -
- Dry the cheese thoroughly or it will stick to the pan instead of getting those lovely charred lines.
- Serve the dish immediately because halloumi loses its signature squeak and texture as it cools down.
03 -
- Do not overcrowd the grill pan or the temperature will drop and the cheese will not sear properly.
- Let the salad sit for five minutes after dressing to let the flavors meld slightly.