Grilled Halloumi and Vegetable Salad with Lemon-Herb Dressing
Ingredients
- 8 ounces · ≈ 225 g
sliced into 1/2-inch thick pieces
How to measure
- 2 medium · ≈ 300 g
sliced into 1/4-inch thick rounds
How to measure
- 1 large · ≈ 200 g
cut into strips
How to measure
- 1 large · ≈ 200 g
cut into strips
How to measure
- 1 cup · ≈ 150 g
halved
How to measure
- 3 tablespoons · ≈ 45 ml
How to measure
- 2 tablespoons · ≈ 30 ml
freshly squeezed
How to measure
- 1 tablespoon · ≈ 4 g
finely chopped
How to measure
- 1 clove · ≈ 3 g
minced
How to measure
- 1 teaspoon · ≈ 5 g
How to measure
- ½ teaspoon · ≈ 1 g
freshly ground
How to measure
Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.
Measurement guide
tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.
Directions
Prepare and grill vegetables
Begin by preparing your grill or grill pan, setting it to medium-high heat to achieve the ideal sear on the vegetables. Toss the zucchini rounds and strips of red and yellow bell peppers with one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper to season evenly. Arrange the vegetables in a single layer to ensure even contact with the grill surface. Cook each side for about 3 to 4 minutes until tender with unmistakable grill marks, which indicate caramelization and flavor development. Avoid overcrowding to prevent steaming instead of grilling. Once cooked, remove the vegetables and let them cool slightly to maintain their texture and to allow handling for the salad assembly.
Grill the halloumi cheese
Next, prepare the halloumi cheese by brushing both sides of the half-inch thick slices with one tablespoon of olive oil to prevent sticking and encourage browning. Place them on the grill set to medium heat. Grill for two to three minutes on each side until a golden-brown crust forms with slight charring, which adds a delightful smoky flavor. Halloumi softens when hot but keeps its shape without melting, giving a satisfying firm bite. Be careful not to overcook, as this will make the cheese rubbery and less enjoyable. Remove from the grill and keep warm while preparing the dressing and assembling the salad.
Make the lemon-herb dressing
To make the lemon-herb dressing, combine freshly squeezed lemon juice with finely chopped fresh oregano and minced garlic in a small bowl. Add the remaining one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper. Whisk these ingredients thoroughly to emulsify the dressing, blending the tangy citrus with the herbaceous and pungent garlic flavors. Taste and adjust the seasoning slightly if you prefer more brightness or salt. This dressing offers a fresh, zesty finish that complements the richness of grilled halloumi and the smoky vegetables.
Assemble the salad
To assemble the salad, place the grilled zucchini rounds, bell pepper strips, and halved cherry tomatoes in a large serving bowl. Drizzle the prepared lemon-herb dressing over the warm vegetables, tossing gently to coat each piece evenly without breaking them apart. This ensures every bite is flavorful and balanced. Finally, arrange the grilled halloumi slices on top or alongside the salad. The cheese can be served warm or at room temperature, making it easy to plate and enjoy immediately or later as part of a meal.
Grilled halloumi cheese brings a unique, salty, and firm texture that holds up beautifully to the grill, making it a perfect centerpiece for a fresh vegetable salad. This cheese’s ability to caramelize without melting creates an enticing combination of a crispy exterior and a tender, slightly squeaky interior that complements charred vegetables well.
Paired with charred zucchini, bell peppers, and sweet cherry tomatoes, the salad balances smoky, sweet, and bright flavors distinctly characteristic of Mediterranean cuisine. The grilling process enhances the natural sweetness of the vegetables while adding subtle smoky undertones that contrast the halloumi’s saltiness.
The lemon-herb dressing, featuring fresh lemon juice and oregano, brightens the dish with zesty acidity and aromatic notes. This grilled halloumi and vegetable salad combines simple ingredients and straightforward grilling techniques to create a flavorful yet easy recipe perfect for summer meals or as an appetizer.
How to Make Grilled Halloumi
- Prepare and grill vegetables: Begin by preparing your grill or grill pan, setting it to medium-high heat to achieve the ideal sear on the vegetables. Toss the zucchini rounds and strips of red and yellow bell peppers with one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper to season evenly.
- Grill the halloumi cheese: Next, prepare the halloumi cheese by brushing both sides of the half-inch thick slices with one tablespoon of olive oil to prevent sticking and encourage browning. Place them on the grill set to medium heat.
- Make the lemon-herb dressing: To make the lemon-herb dressing, combine freshly squeezed lemon juice with finely chopped fresh oregano and minced garlic in a small bowl. Add the remaining one tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper.
- Assemble the salad: To assemble the salad, place the grilled zucchini rounds, bell pepper strips, and halved cherry tomatoes in a large serving bowl. Drizzle the prepared lemon-herb dressing over the warm vegetables, tossing gently to coat each piece evenly without breaking them apart.
Equipment
- grill pan or outdoor grill
- mixing bowl
- whisk
- cutting board
- knife
Metric measurements
For the original 4 servings. This reference table stays fixed when you change the portions above.
| Ingredient | US amount | Metric equivalent |
|---|---|---|
| halloumi cheesesliced into 1/2-inch thick pieces | 8 ounces | 225 g |
| zucchinisliced into 1/4-inch thick rounds | 2 medium | 300 g |
| red bell peppercut into strips | 1 large | 200 g |
| yellow bell peppercut into strips | 1 large | 200 g |
| cherry tomatoeshalved | 1 cup | 150 g |
| olive oil | 3 tablespoons | 45 ml |
| lemon juicefreshly squeezed | 2 tablespoons | 30 ml |
| fresh oreganofinely chopped | 1 tablespoon | 4 g |
| garlicminced | 1 clove | 3 g |
| salt | 1 teaspoon | 5 g |
| black pepperfreshly ground | ½ teaspoon | 1 g |
Cooking tips
- Use a well-oiled grill or grill pan to prevent halloumi and vegetables from sticking and tearing.
- Serve the salad warm or at room temperature to best enjoy the textures and flavors of grilled halloumi and vegetables.
- If you can’t find fresh oregano, dried oregano can be used; reduce amount to 1 teaspoon and add to the dressing with lemon juice for best flavor.
- To enhance the smoky flavor, consider grilling the cherry tomatoes briefly on the vine if desired.
Substitutions
- Replace halloumi with paneer cheese for a less salty, milder grilled cheese salad variation; texture will be slightly different.
- Swap zucchini with eggplant slices for a different Mediterranean grilled salad character; eggplant may need slightly longer grilling to become tender.
Storage and reheating
Store any leftover salad in an airtight container in the refrigerator for up to two days to maintain freshness and flavor. Grilled halloumi and vegetables have the best texture and taste when consumed within this time frame. If you prefer to enjoy the halloumi warm again, reheat it briefly on a grill or in a hot skillet for a minute or two, taking care not to overcook.
It’s best to avoid reheating the salad as a whole since the vegetables may become soggy if warmed, so serve the salad cold or at room temperature for optimal enjoyment.
Allergen notes
Potential allergens include milk. Check all labels and substitutions; this is not an exhaustive allergen assessment.