Halloumi Salad Grilled: The Ultimate Guide to Deliciousness

Halloumi Salad Grilled to perfection is a symphony of textures and flavors that will transport your taste buds to the sun-kissed shores of the Mediterranean. Imagine biting into warm, squeaky halloumi cheese, its salty tang perfectly balanced by the sweetness of ripe tomatoes and the peppery bite of fresh arugula. Are you ready to experience this culinary delight?

Halloumi, a semi-hard, unripened cheese originating from Cyprus, has a rich history deeply intertwined with the island’s culture. For centuries, it has been a staple food, enjoyed by locals and cherished for its unique ability to be grilled or fried without melting. This characteristic makes it the star of our Halloumi Salad Grilled recipe!

But why is this dish so beloved? It’s simple: the combination of contrasting elements creates an unforgettable experience. The salty, slightly chewy halloumi, the juicy vegetables, and the vibrant dressing all come together in perfect harmony. Plus, it’s incredibly easy to prepare, making it a fantastic option for a quick lunch, a light dinner, or even a show-stopping appetizer at your next gathering. I personally love how versatile it is; you can customize it with your favorite vegetables and herbs to create a salad that’s uniquely yours. Let’s get grilling!

Ingredients:

• 250g Halloumi cheese, sliced into ½ inch thick pieces
• 2 tablespoons Olive oil, extra virgin
• 1 Red bell pepper, cored, seeded, and quartered
• 1 Yellow bell pepper, cored, seeded, and quartered
• 1 Zucchini, sliced into ½ inch thick rounds
• 1 Red onion, cut into wedges
• 1 cup Cherry tomatoes, halved
• 5 oz Mixed greens salad blend
• ½ cup Kalamata olives, pitted
• ¼ cup Fresh basil leaves, roughly chopped
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• ½ teaspoon Honey
• Salt and freshly ground black pepper to taste
• Optional: A handful of pine nuts, toasted

Preparing the Vegetables:

1. First, let’s get our vegetables ready for grilling. Wash and dry all the vegetables thoroughly. This is important because excess water can hinder the grilling process and prevent those beautiful char marks from forming.
2. Next, prepare the bell peppers. Remove the core and seeds from both the red and yellow bell peppers. Cut them into quarters. This size is perfect for grilling – they’ll cook evenly and be easy to handle.
3. Slice the zucchini into ½ inch thick rounds. This thickness ensures they cook through without becoming mushy on the grill.
4. Cut the red onion into wedges. Keep the root end intact so the wedges hold together while grilling. This prevents them from falling apart and slipping through the grill grates.
5. Halve the cherry tomatoes. This allows their juices to caramelize slightly on the grill, adding a burst of sweetness to the salad. If you prefer, you can leave them whole, but halving them enhances their flavor.

Grilling the Halloumi and Vegetables:

1. Preheat your grill to medium-high heat. A hot grill is essential for achieving those desirable grill marks and preventing the halloumi and vegetables from sticking. If you’re using a gas grill, set it to medium-high. If you’re using a charcoal grill, make sure the coals are glowing red and covered with a light layer of ash.
2. While the grill is preheating, brush the halloumi slices, bell peppers, zucchini rounds, and red onion wedges with olive oil. This helps prevent sticking and adds flavor. Be generous with the olive oil, ensuring all surfaces are lightly coated.
3. Carefully place the halloumi slices, bell peppers, zucchini rounds, and red onion wedges on the preheated grill. Make sure not to overcrowd the grill; work in batches if necessary. Overcrowding can lower the grill temperature and result in steamed, rather than grilled, vegetables.
4. Grill the halloumi for 2-3 minutes per side, or until it’s golden brown and has grill marks. Halloumi is a cheese that holds its shape well when heated, so it’s perfect for grilling. Keep a close eye on it, as it can burn quickly.
5. Grill the bell peppers for 4-5 minutes per side, or until they’re slightly softened and have grill marks. The skin should start to blister and char.
6. Grill the zucchini rounds for 3-4 minutes per side, or until they’re tender and have grill marks.
7. Grill the red onion wedges for 5-7 minutes per side, or until they’re softened and slightly charred. The edges should be nicely caramelized.
8. Remove the grilled halloumi and vegetables from the grill and set them aside to cool slightly.

Preparing the Balsamic Vinaigrette:

1. In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, and honey. The honey balances the acidity of the vinegar and lemon juice, while the Dijon mustard adds a subtle tang and helps emulsify the vinaigrette.
2. Slowly drizzle in the remaining olive oil while whisking continuously until the vinaigrette is emulsified and smooth. Emulsifying the vinaigrette ensures that the oil and vinegar combine properly, creating a cohesive and flavorful dressing.
3. Season the vinaigrette with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference.

Assembling the Halloumi Salad:

1. In a large bowl, combine the mixed greens, halved cherry tomatoes, and Kalamata olives. The mixed greens provide a base of fresh, leafy greens, while the cherry tomatoes add sweetness and the Kalamata olives add a salty, briny flavor.
2. Roughly chop the grilled bell peppers, zucchini, and red onion into bite-sized pieces. This makes them easier to eat and ensures that each bite is packed with flavor.
3. Add the chopped grilled vegetables to the bowl with the mixed greens, cherry tomatoes, and Kalamata olives.
4. Gently toss the salad to combine all the ingredients. Be careful not to over-toss, as this can bruise the greens.
5. Slice the grilled halloumi into smaller pieces, if desired. This makes it easier to distribute the halloumi evenly throughout the salad.
6. Add the sliced grilled halloumi to the salad.
7. Drizzle the balsamic vinaigrette over the salad. Start with a small amount and add more to taste. You don’t want to overdress the salad, as this can make it soggy.
8. Gently toss the salad again to coat all the ingredients with the vinaigrette.
9. Garnish with fresh basil leaves and toasted pine nuts (if using). The fresh basil adds a fragrant, herbaceous note, while the toasted pine nuts provide a crunchy texture and nutty flavor.
10. Serve immediately and enjoy! This halloumi salad is best enjoyed fresh, as the grilled halloumi and vegetables can become soggy if left to sit for too long.

Tips for the Perfect Halloumi Salad:

• Don’t overcrowd the grill: Grilling in batches ensures even cooking and prevents steaming.
• Use high-quality olive oil: The flavor of the olive oil will shine through in the salad, so choose a good one.
• Adjust the vinaigrette to your taste: Feel free to add more honey for sweetness or lemon juice for acidity.
• Toast the pine nuts: Toasting the pine nuts enhances their flavor and adds a pleasant crunch. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F for 5-7 minutes.
• Add other vegetables: Feel free to add other grilled vegetables to the salad, such as eggplant, asparagus, or corn.
• Make it a meal: Add grilled chicken or fish to make it a more substantial meal.

Variations:

• Mediterranean Halloumi Salad: Add cucumber, feta cheese, and a lemon-herb vinaigrette.
• Spicy Halloumi Salad: Add a pinch of red pepper flakes to the vinaigrette or grill the halloumi with a sprinkle of chili powder.
• Halloumi and Watermelon Salad: Combine grilled halloumi with cubed watermelon, mint, and a balsamic glaze.

Conclusion:

This isn’t just another salad; it’s a vibrant, flavorful experience that I wholeheartedly believe you need in your life! The combination of salty, squeaky halloumi, charred grilled vegetables, and a bright, zesty dressing is simply irresistible. It’s the perfect balance of textures and tastes, making it a satisfying and surprisingly easy meal to prepare. I’ve made this Halloumi Salad Grilled recipe countless times, and it’s always a crowd-pleaser, whether I’m serving it at a summer barbecue or enjoying it as a quick and healthy weeknight dinner. But what truly sets this salad apart is its versatility. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Bell peppers, zucchini, eggplant, and even corn on the cob all work beautifully when grilled and added to the mix. For a heartier meal, consider adding a grain like quinoa or farro. This will boost the protein and fiber content, making it even more filling. And don’t be afraid to play around with the dressing! If you prefer a sweeter flavor, add a touch of honey or maple syrup. For a spicier kick, incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce. You could even try using a different type of vinegar, like balsamic or apple cider vinegar, to create a unique flavor profile. Serving suggestions? This Halloumi Salad Grilled is fantastic on its own, but it also pairs well with grilled chicken, fish, or lamb. You can also serve it as a side dish at your next potluck or barbecue. For a fun twist, try serving it in pita pockets or wraps for a portable and delicious lunch. I sometimes like to add a sprinkle of toasted nuts or seeds for extra crunch and flavor. Sunflower seeds, pumpkin seeds, or chopped almonds are all great options. I’m confident that you’ll love this recipe as much as I do. It’s quick, easy, healthy, and incredibly delicious. Plus, it’s a great way to use up any leftover vegetables you have in your fridge. It’s a win-win! So, what are you waiting for? Grab your halloumi, fire up your grill, and get ready to experience a salad that will change your perception of salads forever. I promise you won’t be disappointed. I’m so excited for you to try this recipe and make it your own. Once you do, I would absolutely love to hear about your experience! Please feel free to share your photos, comments, and variations in the comments section below. Let me know what vegetables you used, what kind of dressing you made, and any other creative twists you added. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy grilling, and happy salad-making! I can’t wait to see what you create with this Halloumi Salad Grilled recipe!

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