logo-en

Grilled Halloumi Salad

Grilled Halloumi Salad

Grilled Halloumi Salad

Cheese recipes are always a crowd-pleaser, and this Grilled Halloumi Salad is no exception. It combines the salty, savory flavors of grilled halloumi cheese with a medley of fresh vegetables and a tangy dressing. Whether you're a cheese lover or just looking for a delicious salad option, this recipe is sure to satisfy your taste buds.

Prep Time Cook Time Total Time Servings
10 mins 10 mins 20 mins 4 servings

Ingredients

  • 8 ounces (225g) halloumi cheese, sliced
  • 4 cups (120g) mixed salad greens
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup (30g) Kalamata olives, pitted and halved
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5g) dried oregano
  • Salt and pepper, to taste

Cooking Instructions

  1. Preheat a grill or grill pan over medium heat.
  2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing. Set aside.
  3. Place the halloumi cheese slices on the preheated grill and cook for 2-3 minutes on each side until grill marks appear and the cheese softens.
  4. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  5. Add the grilled halloumi cheese to the salad bowl.
  6. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
  7. Serve immediately and enjoy!

Serving Suggestions

This Grilled Halloumi Salad is perfect as a light lunch or dinner option. It can also be served as a side dish alongside grilled meats or seafood. The salty and tangy flavors of the halloumi cheese complement the freshness of the vegetables, making it a versatile dish for any occasion. Whether you're hosting a summer barbecue or simply want a refreshing salad, this recipe is a delicious choice.

Leave a Reply

Your email address will not be published. Required fields are marked *

New Recipes

Subscribe To Our Newsletter