Description
A vibrant and refreshing grilled halloumi salad featuring golden, crispy halloumi cheese atop a bed of fresh cucumbers, cherry tomatoes, red onion, and aromatic herbs, all tossed in a tangy honey-lemon dressing. Perfect as a light meal or an elegant appetizer.
Ingredients
Scale
Cheese
- 200 grams halloumi cheese
- 2 tablespoons olive oil
Dressing
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad
- 1 large cucumber
- 1 cup cherry tomatoes
- 1 small red onion
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Instructions
- Preheat Grill Pan: Heat a grill pan or outdoor grill over medium-high heat to prepare for grilling the halloumi cheese.
- Slice Halloumi: Cut the halloumi cheese into 1/2-inch thick slices for even grilling.
- Oil the Cheese: Drizzle the halloumi slices with olive oil, making sure both sides are well coated to prevent sticking and help browning.
- Grill Halloumi: Place the slices on the hot grill and cook for 2-3 minutes per side until they develop a golden brown, crispy exterior.
- Prepare Vegetables: While the halloumi grills, slice the cucumber into thin rounds or half-moons according to your preference.
- Halve Tomatoes: Cut the cherry tomatoes in half and set them aside.
- Slice Onion: Peel the red onion and thinly slice it into rings for a mild sharpness and crunch.
- Chop Herbs: Finely chop the fresh parsley and mint separately to retain their fresh flavors.
- Make Dressing: In a small bowl, whisk together lemon juice, honey, dried oregano, balsamic vinegar, salt, and black pepper to create a balanced tangy dressing.
- Cool Halloumi: Remove the grilled halloumi from the grill and let it cool slightly before assembling the salad.
- Combine Vegetables: In a large bowl, mix together cucumber slices, cherry tomatoes, and red onion rings.
- Toss with Dressing: Pour the prepared dressing over the vegetables and toss gently to coat all ingredients evenly.
- Add Herbs: Stir in the fresh parsley and mint, tossing again to distribute the herbs throughout the salad.
- Prepare Halloumi for Salad: Cut the grilled halloumi into smaller pieces or leave as slices based on your preference for presentation.
- Assemble Salad: Arrange the grilled halloumi pieces on top of the dressed salad.
- Serve: Enjoy the salad immediately or chill it refrigerated for a few minutes for a refreshing cooler option.
Notes
- Halloumi is best grilled fresh and served warm for optimal texture and flavor.
- For a spicier kick, add a pinch of chili flakes to the dressing.
- Can be served as a light lunch or a side salad for Mediterranean-inspired meals.
- To keep the herbs vibrant, add them just before serving to prevent wilting.
- Leftover salad can be refrigerated for up to 1 day, but halloumi is best enjoyed fresh.
