Grilled Halloumi With Mediterranean Salad (Printable Version)

Golden grilled halloumi with a fresh Mediterranean salad.

# What You Need:

→ 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 - 1.5 tbsp lemon juice
12 - 1 garlic clove, minced
13 - 0.5 tsp dried oregano
14 - Salt and pepper, to taste

# How To Make It:

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.

# Helpful Hints:

01 -
  • It strikes the perfect balance between warm, salty cheese and cool, refreshing vegetables.
  • You get a restaurant quality meal with minimal effort and time.
02 -
  • Dry the cheese thoroughly before grilling or it will steam instead of sear.
  • Do not overcook the halloumi or it will become tough and rubbery.
03 -
  • Use a cast iron skillet for the best grill marks if you are cooking indoors.
  • Let the halloumi rest for a minute after grilling to reabsorb some juices.

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