Grilled Halloumi With Mediterranean Salad

The sizzle of halloumi hitting a hot pan is one of the most satisfying sounds in the kitchen, promising a salty, golden bite to come.

I remember throwing this together on a hot Tuesday evening when turning on the oven felt like a punishment.

Ingredients

• 250 g halloumi cheese: This squeaky cheese holds its shape beautifully over high heat.
• 1 cucumber: Provides a cool, refreshing crunch against the warm cheese.
• 250 g cherry tomatoes: Bursting juices mix with the oil to create a natural sauce.
• 1 red bell pepper: Adds sweetness and a vibrant pop of color.
• ½ red onion: A sharp bite that cuts through the richness of the fried cheese.
• 100 g kalamata olives: Briny depth is essential for that authentic Mediterranean flair.
• 40 g arugula: Peppery greens lift the heavy elements of the dish.
• 2 tbsp fresh parsley: Fresh herbs are non negotiable for brightness.
• 2 tbsp fresh mint: Mint adds a surprising cool note that complements the vegetables.
• 3 tbsp extra-virgin olive oil: The foundation of the dressing.
• 1½ tbsp lemon juice: Acid is crucial to balance the saltiness of the halloumi.
• 1 garlic clove: One clove is enough to add aroma without overpowering.
• ½ tsp dried oregano: Dried herbs work well here and add earthiness.

Instructions

Heat the grill:

Get your grill pan nice and hot to ensure those charred lines form instantly.

Sear the cheese:

Cook the slabs for a few minutes until they turn a deep golden brown.

Mix the vegetables:

Toss the crunchy cucumbers, sweet tomatoes, and peppers in a large bowl.

Whisk the dressing:

Emulsify the oil and lemon juice with garlic and oregano until smooth.

Assemble the dish:

Serve the cheese immediately over the dressed greens while it is still warm.

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This quickly became the go-to request for our rooftop picnics because it travels so well.

Serving Suggestions

A slice of warm pita bread is perfect for mopping up the extra juices at the bottom of the bowl.

Wine Pairing

A crisp, acidic white wine like Sauvignon Blanc cuts through the fat of the cheese.

Make It Your Own

Do not be afraid to add protein or switch up the greens based on what you have.

• Roasted chickpeas add a nice crunch for vegetarians.
• Baby spinach can stand in for arugula if you prefer a milder green.
• Always check labels if you have severe dairy allergies.

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Enjoy this simple taste of the Mediterranean anytime you need a fresh meal.

Recipe FAQs

→ What vegetables are in the salad?

The salad includes diced cucumber, halved cherry tomatoes, diced red bell pepper, thinly sliced red onion, and pitted kalamata olives.

→ How should I cook the halloumi?

Grill halloumi slices on medium-high heat for 2–3 minutes per side until golden with grill marks appear.

→ What dressing is used?

A simple dressing made with extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

→ Can I add protein to the salad?

Yes, roasted chickpeas can be added for extra protein, as suggested in the notes.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Assyrtiko pair beautifully with the flavors.

→ Is this suitable for vegetarians?

Yes, this dish is vegetarian and gluten-free, as halloumi is a vegetarian-friendly cheese.