Last Tuesday, Emma looked at the salad bowl on our counter and asked, "Mom, why does our salad have squeaky cheese in it?" That's when I realized this seven-year-old had just perfectly described the magic of halloumi – the cheese that doesn't melt when you grill it and somehow makes salad feel like a real meal.Grilled halloumi salad is the dish that converted me from a "salad is just rabbit food" person into someone who actually craves greens. After discovering this Mediterranean Grilled halloumi salad during a trip to Cyprus ten years ago, I've been obsessed with recreating that perfect combination of warm, salty grilled cheese against cool, crisp vegetables.
How I Discovered Cheese That Grilled Halloumi Salad
I first tasted grilled halloumi during a family vacation in Cyprus when I was in culinary school. We stopped at a tiny beach taverna where the owner insisted we try his "special cheese salad." I was skeptical – I'd never heard of grilling cheese without it melting into a puddle – but one bite changed everything. The halloumi had this incredible crispy, golden exterior with a warm, slightly chewy interior that was salty and satisfying. Combined with juicy tomatoes, cool cucumbers, and fresh mint, it was the most unexpectedly perfect summer meal I'd ever eaten.
Now this grilled cheese salad has become our go-to for warm weather dinners when turning on the stove feels like too much work. Emma loves helping me slice the halloumi and arrange it on the grill pan, watching it develop those beautiful char marks. The beauty of this warm halloumi salad is that it's substantial enough to be a complete meal but light enough that you don't feel weighed down afterward. It's also become my secret weapon for converting salad-skeptics – something about that warm, salty, squeaky cheese makes people forget they're eating vegetables.
Jump to:
- How I Discovered Cheese That Grilled Halloumi Salad
- What You Need For Grilled Halloumi Salad
- How To Make Grilled Halloumi Salad Step By Step
- Equipment For Grilled Halloumi Salad
- Grilled Halloumi Salad Variations
- Smart Swaps For Grilled Halloumi Salad
- Storing Your Grilled Halloumi Salad
- What to Serve With Grilled Halloumi Salad
- Top Tip
- FAQ
- Fresh, Simple, Satisfying
- Related
- Pairing
- Grilled Halloumi Salad
What You Need For Grilled Halloumi Salad
Halloumi & Prep:
- 8 oz halloumi cheese
- 2 tablespoons olive oil
- Black pepper
- Fresh herbs for grilling
Salad Base:
- 6 cups mixed greens
- 2 cups cherry tomatoes
- 1 cucumber
- 1 red onion
- 1 avocado
Fresh Herbs:
- Fresh mint leaves
- Fresh parsley
- Fresh basil
- Lemon zest
Lemon Vinaigrette:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 clove garlic
- Salt and pepper
Optional Add-ins:
- Couscous or quinoa base
- Pomegranate seeds
- Roasted red peppers
- Chickpeas
See recipe card for quantities.
How To Make Grilled Halloumi Salad Step By Step
Prep the Halloumi:
Remove your halloumi from the package and pat it completely dry with paper towels – this is crucial for getting those beautiful golden char marks. Slice it into ½-inch thick pieces, which gives you enough thickness to get crispy outside while staying soft inside. Brush both sides lightly with olive oil and sprinkle with black pepper. Don't add salt – halloumi is already quite salty. Heat a grill pan or regular skillet over medium-high heat until it's really hot. You want to hear that sizzle when the cheese hits the pan. Grill the halloumi slices for 2-3 minutes per side until you get gorgeous golden-brown char marks.
Build Your Salad Base:
While the halloumi grills, arrange your mixed greens on a large platter or in a big bowl. I like using a combination of peppery arugula, tender baby spinach, and crisp romaine for different textures and flavors. Scatter your halved cherry tomatoes across the greens – use a mix of red and yellow if you can find them for color. Add your sliced cucumber, thin red onion rings, and any other vegetables you love. If you're adding avocado, slice it just before serving so it doesn't brown.
Make the Dressing:
In a small jar or bowl, whisk together olive oil, fresh lemon juice, honey, minced garlic, salt, and pepper. The honey balances the acidity of the lemon and helps the dressing cling to the greens. Shake or whisk vigorously until everything is emulsified and creamy. Taste and adjust – you might want more lemon for brightness or more honey if it's too tart. This lemon vinaigrette is simple but perfect for letting all the other flavors shine without overpowering them.
Assemble and Serve:
Arrange your warm grilled halloumi slices on top of the salad while they're still hot from the pan. The warmth slightly wilts the greens underneath, which is part of the magic. Drizzle your lemon vinaigrette over everything, making sure to get some on the halloumi too. If you're using pomegranate seeds or other toppings, scatter them over now for that final beautiful touch. Serve immediately while the halloumi is warm and the greens are cool – that temperature contrast is what makes this vegetarian dinner so satisfying. The cheese will firm up as it cools, so don't wait too long.
Equipment For Grilled Halloumi Salad
- Grill pan or heavy skillet
- Sharp knife for slicing
- Large salad bowl or platter
- Small jar for dressing
- Paper towels
Grilled Halloumi Salad Variations
Pomegranate Version:
- Add pomegranate seeds
- Use pomegranate molasses in dressing
- Creates halloumi salad pomegranate
- Beautiful and festive
Summer BBQ Style:
- Add grilled corn
- Include grilled zucchini
- Creates grilled corn and halloumi salad
- Perfect for cookouts
Protein Boost:
- Add chickpeas
- Include white beans
- Toss in lentils
- More filling
Winter Warmer:
- Use roasted vegetables
- Add roasted peppers
- Include warm quinoa
- Cozy version
Smart Swaps For Grilled Halloumi Salad
Cheese Alternatives:
- Paneer → Halloumi (similar texture)
- Thick feta → Halloumi (won't grill the same)
- Firm tofu → Cheese (for vegan)
- Grilled chicken → Vegetarian option
Dressing Options:
- Balsamic glaze → Lemon vinaigrette
- Orange juice → Lemon juice
- Tahini dressing → Lemon vinaigrette
- Greek yogurt dressing → Oil-based
Greens Variations:
- All arugula → Mixed greens
- Spinach only → Variety of greens
- Kale (massaged) → Tender greens
- Romaine hearts → Mixed lettuce
Base Options:
- Grain-free → With grains
- Quinoa base → Just greens
- Couscous layer → Leafy base
- Rice base → Traditional salad
Storing Your Grilled Halloumi Salad
Best Fresh:
- Serve immediately for best texture
- Warm cheese, cool greens is ideal
- Dress right before serving
- Don't store assembled
Meal Prep (2-3 days):
- Store components separately
- Keep dressing in jar
- Prep vegetables ahead
- Grill halloumi fresh
Leftover Cheese:
- Add to sandwiches
- Refrigerate cooked halloumi
- Reheat in pan briefly
- Use within 2 days
What to Serve With Grilled Halloumi Salad
This high-protein salad is substantial enough to be a complete meal, but I've learned which additions make it even more satisfying. For a fuller Mediterranean spread, I love serving this alongside warm pita bread or crusty sourdough that you can use to scoop up any dressing left in the bowl. Hummus or baba ganoush on the side adds creamy richness that complements the salty cheese beautifully. If you're serving this as a BBQ side dish for a cookout, it pairs perfectly with grilled lamb, chicken skewers, or fish – basically anything with Mediterranean flavors.
For a heartier meal, I'll sometimes add a grain base under the salad – warm couscous, quinoa, or even orzo pasta tossed with olive oil and lemon. This transforms the salad into more of a grain bowl situation that's even more filling without feeling heavy. Emma loves when I make extra grilled halloumi on the side for him to eat like cheese sticks with the salad. For brunch or lunch idea situations, this salad is incredible alongside a frittata or quiche, where you get that perfect balance of warm eggs and cool, fresh greens.
Top Tip
- The first time I made this salad for Emma, he was about four years old and going through a phase where he refused to eat anything green. I'd been making this Mediterranean halloumi salad for myself for lunch, and he wandered into the kitchen just as I was taking the golden, sizzling cheese off the grill pan. His eyes got huge and he asked if he could try "just the cheese parts, not the green stuff."
- I handed him a warm piece of halloumi, and he took a cautious bite. His face lit up with this expression of pure confusion and delight. He chewed slowly, then looked at me and said, "Mom, this cheese is talking to my teeth!" I realized he was hearing that characteristic squeak halloumi makes when you bite it. He spent the next five minutes eating piece after piece of grilled halloumi, squeaking his teeth together and giggling. Then something unexpected happened – he asked if he could try the "green stuff" that the squeaky cheese was sitting on.
- That first salad, he ate maybe three bites of greens along with his beloved squeaky cheese. But over the next few months, as I kept making this easy summer salad with grilled cheese, he gradually ate more vegetables and less plain cheese. Now he requests this grilled halloumi cheese salad at least twice a week and eats everything on the plate, including the cucumbers he used to claim were "too wet" and the tomatoes he said were "too squishy."
FAQ
What is grilled halloumi salad?
Grilled halloumi salad is a Mediterranean-inspired dish featuring thick slices of halloumi cheese that are grilled or pan-fried until golden and crispy on the outside while remaining soft and slightly chewy inside. The warm cheese is served over fresh greens, vegetables like tomatoes and cucumbers, and herbs, then dressed with a light lemon vinaigrette or olive oil dressing.
What is Grilled Halloumi Salad made of?
Halloumi is a semi-hard cheese traditionally made from a mixture of goat's milk and sheep's milk, though modern versions often include cow's milk as well. It originated in Cyprus and has been made there for centuries using traditional methods. What makes halloumi unique is that it's not aged like most cheeses – instead, it's preserved in brine, which gives it that characteristic salty flavor and allows it to be stored for months.
How to eat grilled halloumi salad?
Grilled halloumi salad is best eaten immediately while the cheese is still warm and the greens are cool and crisp. The temperature contrast is part of what makes it so delicious. Cut into each piece of halloumi along with some greens and vegetables in each bite to get that perfect combination of warm, salty cheese with cool, fresh vegetables. The cheese has a slightly chewy, squeaky texture that's part of its charm don't be surprised when it makes a little squeak against your teeth as you chew.
How to prepare Grilled Halloumi Salad?
Preparing halloumi for grilling is wonderfully simple. Remove the cheese from its package and pour off the brine. Pat the halloumi completely dry with paper towels – this is crucial because any moisture will prevent it from getting those beautiful golden char marks. Slice the block into pieces about ½-inch thick, which gives you enough thickness for the cheese to stay soft inside while getting crispy outside. Brush both sides lightly with olive oil and season with black pepper, but skip the salt since halloumi is already quite salty.
Fresh, Simple, Satisfying
Now you've got everything to create perfect grilled halloumi salad that proves salads can be exciting, satisfying, and actually feel like a real meal. This simple grilled halloumi salad recipe shows that impressive food doesn't require complicated techniques – just quality ingredients treated well and combined thoughtfully.
Craving more Mediterranean-inspired meals that feel light but satisfying? Try our The Best Baked Spaghetti And Meatballs Recipe when you want bold flavors in a one-pot wonder that's ready fast. Need another protein-packed meal that's both healthy and indulgent? Our Best Creamy Cajun Sausage Pasta Recipe delivers creamy comfort with a spicy kick that never gets boring. Want an elegant starter before this fresh main course? Our Healthy Buffalo Chicken Stuffed Shells Recipe creates restaurant-quality soup that pairs beautifully with any salad and makes lunch feel special.
Share your Grilled Halloumi Salad success! We absolutely love seeing your colorful, cheese-topped salads, and Emma gets so excited when other kids discover the magic of squeaky cheese.
Rate this Grilled Halloumi Salad and join our Mediterranean food community! Your feedback helps others discover this amazing cheese and incredible salad, and we read every comment. Tell us what vegetables you added or how you made this salad your own.
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Pairing
These are my favorite dishes to serve with Grilled Halloumi Salad
Grilled Halloumi Salad
Equipment
- 1 Grill pan or heavy skillet (For grilling the halloumi)
- 1 Sharp knife (For slicing vegetables and cheese)
- 1 Large salad bowl or platter (For assembling salad)
- 1 Small jar or bowl (For mixing the vinaigrette)
- Paper towels Pizza Peel (To dry halloumi before grilling)
Ingredients
Halloumi & Prep
- 8 oz Halloumi cheese - Sliced ½-inch thick
- 2 tablespoon Olive oil - For brushing cheese
- — — Black pepper - To taste
- — — Fresh herbs - Optional for grilling aroma
Salad Base
- 6 cups Mixed greens - Arugula spinach, or romaine
- 2 cups Cherry tomatoes - Halved
- 1 — Cucumber - Sliced
- 1 — Red onion - Thinly sliced
- 1 — Avocado - Sliced just before serving
Fresh Herbs
- 2 tablespoon Fresh mint leaves - Chopped
- 2 tablespoon Fresh parsley - Chopped
- 1 tablespoon Fresh basil - Optional
- 1 teaspoon Lemon zest - For brightness
Lemon Vinaigrette
- ¼ cup Olive oil - Extra virgin preferred
- 2 tablespoon Lemon juice - Freshly squeezed
- 1 teaspoon Honey - To balance acidity
- 1 clove Garlic - Minced
- — — Salt and pepper - To taste
Optional Add-ins
- 1 cup Cooked couscous or quinoa - To make it heartier
- ¼ cup Pomegranate seeds - Adds sweetness and color
- ½ cup Roasted red peppers - Optional
- ½ cup Chickpeas - Protein boost
Instructions
- Pat the halloumi dry with paper towels, then slice into ½-inch pieces. Brush both sides lightly with olive oil and season with black pepper.
- Heat a grill pan or skillet over medium-high heat. Cook halloumi slices for 2–3 minutes per side until golden and crisp. Remove from the pan and set aside.
- Arrange mixed greens, cherry tomatoes, cucumber, red onion, and avocado on a large platter or salad bowl. Sprinkle with fresh herbs and lemon zest.
- In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper until emulsified. Adjust flavor to taste.
- Place warm halloumi on top of the salad, drizzle with dressing, and add optional toppings like pomegranate seeds or chickpeas. Serve immediately while cheese is warm.
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