I discovered this grilled halloumi salad and fell in love—it’s a vibrant mix of smoky, chewy halloumi cheese, crisp veggies, crunchy croutons, and a tangy Greek-style dressing. I feel like it’s the perfect balance between a classic Greek salad and a panzanella, and I always look forward to making it.
Why I’ll Love This Recipe
I love this recipe because the halloumi holds its shape when grilled, giving me that satisfying charred flavor and texture. It’s so easy to assemble but feels so sophisticated. I also appreciate that it works as a hearty main or a refreshing side—versatile and delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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6 to 8 ounces halloumi cheese
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Extra‑virgin olive oil
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2 Persian cucumbers, thinly sliced
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3 cups cherry tomatoes, halved
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Scant ¼ cup thinly sliced red onion
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Homemade croutons (grilled option), made from 2 large slices of bread
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Greek salad dressing
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⅓ cup fresh basil leaves
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Flaky sea salt (optional)
Directions
I get the grill or grill pan hot, then slice the halloumi into ½‑inch‑thick planks. I rub both sides with olive oil, grill them over medium heat for about 2 to 3 minutes per side until beautifully charred, and then cut into cubes.
Next, I assemble the salad by layering the sliced cucumbers, halved tomatoes, red onion, croutons, and grilled halloumi. I drizzle generously with the Greek dressing, sprinkle fresh basil on top, and, if I’m feeling fancy, finish with flaky sea salt to taste.
Servings And Timing
This recipe serves 4 and takes about 30 minutes total—15 minutes for prep and 15 minutes for cooking.
Variations
I love to experiment, and here are a few ideas that I’ve tried:
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Replace the croutons with grilled pita or focaccia for a different texture.
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Add other veggies like bell peppers or olives for extra depth.
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Use a lemon‑oregano vinaigrette instead of Greek dressing for a lighter profile.
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Toss in some cooked farro or quinoa to make it even more substantial.
Storage/Reheating
I prefer eating this salad the day I make it—halloumi is best fresh and the veggies stay crisp. But if I’m prepping ahead, I’ll make the dressing a few days in advance. I store components separately—halloumi, vegetables, and dressing—then toss them together just before serving. It helps keep everything at its best.
FAQs
1. Can I Use Regular Cheese Instead Of Halloumi?
I stick with halloumi because of its high melting point, which makes it perfect for grilling. Most regular cheeses melt and lose their shape when heated.
2. How Can I Make This Vegan?
I’ve tried substituting grilled tofu or tempeh in place of halloumi. The texture and flavor are different, but with a splash of olive oil and a good char, it still hits the spot.
3. What’s The Best Way To Make Croutons?
I usually use 2 large slices of bread—rubbed with olive oil, grilled or toasted until crunchy. It adds such wonderful texture to the salad.
4. Can I Make The Dressing Ahead Of Time?
Absolutely—I’ve made the Greek dressing up to a few days in advance. I store it separately and only dress the salad right before serving to keep everything fresh.
5. Is This Salad Good Leftover?
It’s best on the day I make it, but leftovers are still tasty if I store the halloumi and veggies separately and only toss with dressing before serving.
Conclusion
I truly enjoy making—and especially eating—this grilled halloumi salad. It feels both indulgent and fresh, with smoky, salty halloumi, crisp veggies, and that bright, tangy dressing tying it all together. I often serve it as a light main or a flavorful side in summer, and I always feel really satisfied afterward.
