Grilled Halloumi Salad
Warm, squeaky grilled cheese meets crisp Mediterranean greens in this impressive vegetarian main. Ready in 20 minutes with minimal prep and maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 8 oz halloumi cheese block
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- ½ whole English cucumber
- ¼ whole red onion
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- 3 tablespoons fresh mint leaves
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- 1
Slice your 8 oz halloumi block into four 1/4-inch-thick planks — uniform thickness ensures they cook evenly without burning the outside or staying cold in the middle. Pat the slices completely dry with paper towels; removing surface moisture is essential for getting a golden crust rather than a pale, steamed surface.
- 2
Cut your 0.5 English cucumber in half lengthwise, then slice each half into 1/4-inch half-moons. Halve your cherry tomatoes. Thinly slice 0.25 red onion into half-rings. Place the greens, cucumber, tomatoes, onion, 0.5 cup pitted Kalamata olives, and 0.5 cup crumbled feta into a large salad bowl.
- 3
Make the dressing: whisk together 3 tablespoons extra-virgin olive oil, 1.5 tablespoons fresh lemon juice, 0.5 teaspoon Dijon mustard, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly cracked black pepper in a small bowl until emulsified. Set aside.
- 4
Heat a 10-inch cast iron skillet or grill pan over medium-high heat for 2-3 minutes. You want it hot enough that a drop of water sizzles and evaporates on contact — this is what creates the distinctive golden crust on the cheese.
- 5
Carefully lay all four halloumi slices in the hot pan in a single layer. Do not move them for 2-3 minutes — you should hear a steady sizzle. They're ready to flip when the bottoms are deep golden brown and slightly caramelized. Use a fish spatula to flip each slice gently, then cook the second side for another 2-3 minutes until equally golden.
- 6
Toss the salad with the prepared dressing, coating everything evenly. Divide between two plates.
- 7
Top each salad with two warm halloumi slices — they'll still be squeaking and slightly melting at the edges, which is perfect. Tear 3 tablespoons fresh mint leaves and scatter over the top. Serve immediately while the halloumi is still warm and the contrast between the warm cheese and cool greens is at its peak.
Tools you’ll need
- large salad bowl
- small mixing bowl
- whisk
- 10-inch cast iron skillet or grill pan
- fish spatula
- paper towels
- chef's knife
- cutting board
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