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Fresh Grilled Halloumi Salad Recipe with Easy Tangy Lemon Dressing

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A quick and easy fresh grilled halloumi salad featuring crispy, salty cheese paired with a tangy lemon dressing and fresh vegetables, perfect for summer gatherings or a light lunch.

Ingredients

  • Halloumi cheese, sliced about ½ inch thick
  • Mixed salad greens (baby spinach, arugula, or spring mix)
  • Cherry tomatoes, halved
  • Cucumber, sliced or diced
  • Red onion, thinly sliced (optional)
  • Fresh herbs like mint and parsley, chopped
  • Fresh lemon juice (about 2 tablespoons)
  • Olive oil, extra virgin (around 3 tablespoons)
  • Garlic, minced (one clove, optional)
  • Dijon mustard (1 teaspoon)
  • Honey or maple syrup (½ teaspoon)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the vegetables: Rinse the mixed greens under cold water and spin dry or pat with paper towels. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Chop the fresh herbs and set all aside.
  2. Make the dressing: In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, minced garlic, 1 teaspoon Dijon mustard, and ½ teaspoon honey. Season with salt and black pepper to taste. Whisk until the dressing is smooth and slightly thickened. Set aside to meld flavors for at least 5 minutes.
  3. Preheat your grill or grill pan: Heat over medium-high heat until hot but not smoking. Lightly oil the grill surface or brush the halloumi slices with olive oil to prevent sticking.
  4. Grill the halloumi: Place the cheese slices on the grill and cook for about 2-3 minutes per side until crisp, golden-brown grill marks form but the inside remains soft. Watch closely to avoid overcooking.
  5. Assemble the salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and chopped herbs. Toss gently with about half the lemon dressing.
  6. Top with grilled halloumi: Arrange the warm cheese slices on top of the dressed salad. Drizzle with the remaining dressing for an extra lemony kick.
  7. Final touch: Give the salad a quick toss just before serving if desired, or serve as is for a more composed presentation.

Notes

Brush halloumi slices lightly with olive oil to prevent sticking. Grill over medium-high heat for best results. Prepare veggies and dressing ahead but grill cheese fresh. Toss salad just before serving to keep greens crisp. Dressing can be made a day ahead and whisked again before use.

Nutrition

Keywords: halloumi salad, grilled halloumi, lemon dressing, summer salad, easy salad recipe, vegetarian salad, quick salad

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