Description
Grilled Halloumi Salad with grilled vegetables, fresh greens, and a tangy balsamic vinaigrette. A delicious and healthy Mediterranean-inspired meal.
Ingredients
Scale
- 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
Instructions
- Prepare Vegetables: Wash and dry all vegetables. Core, seed, and quarter bell peppers. Slice zucchini into ½ inch rounds. Cut red onion into wedges, keeping the root end intact. Halve cherry tomatoes.
- Grill Halloumi and Vegetables: Preheat grill to medium-high heat. Brush halloumi, bell peppers, zucchini, and red onion with olive oil. Grill halloumi for 2-3 minutes per side, until golden brown with grill marks. Grill bell peppers for 4-5 minutes per side, until softened and charred. Grill zucchini for 3-4 minutes per side, until tender with grill marks. Grill red onion for 5-7 minutes per side, until softened and slightly charred. Remove from grill and let cool slightly.
- Prepare Balsamic Vinaigrette: In a small bowl, whisk together balsamic vinegar, lemon juice, Dijon mustard, and honey. Slowly drizzle in remaining olive oil while whisking until emulsified. Season with salt and pepper to taste.
- Assemble Salad: In a large bowl, combine mixed greens, cherry tomatoes, and Kalamata olives. Chop grilled vegetables into bite-sized pieces and add to the bowl. Gently toss. Slice grilled halloumi and add to the salad. Drizzle with balsamic vinaigrette and gently toss again.
- Garnish and Serve: Garnish with fresh basil leaves and toasted pine nuts (if using). Serve immediately.
Notes
- Don’t overcrowd the grill; grill in batches for even cooking.
- Use high-quality olive oil for the best flavor.
- Adjust the vinaigrette to your taste by adding more honey for sweetness or lemon juice for acidity.
- Toast pine nuts to enhance their flavor and add crunch.
- Feel free to add other grilled vegetables like eggplant, asparagus, or corn.
- Add grilled chicken or fish to make it a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes