There are salads, and then there are salads worth talking about. A grilled halloumi Mediterranean salad is one of those dishes that makes you forget you’re eating something light. Crisp veggies, salty cheese, and a punchy dressing—it’s the kind of recipe that leaves you feeling full but not sluggish. And trust me, once you try this, it’ll become your new go-to.
I’ve always been the person at gatherings who secretly checks if there’s cheese on the table. Halloumi, though, is something else entirely. It’s firm, salty, and stands up to grilling like a champ. Pair that with the freshness of Mediterranean flavors, and you’ve got magic in a bowl.
Why Halloumi?
If you’re new to it, halloumi is a semi-hard cheese originally from Cyprus. What makes it fascinating is how it behaves when cooked. Instead of melting into a gooey puddle, it keeps its shape and develops a golden, crispy crust. Think of it as cheese with armor.
That’s why it’s a hero in so many halloumi salad recipes. It adds a meaty bite without being heavy. It’s also versatile—you can fry it, bake it, or, my personal favorite, toss it on the grill.
Ingredients You’ll Need
For this grilled halloumi salad, we’re going all in with fresh Mediterranean flavors. Here’s the lineup:
- Halloumi cheese – about 8 oz, sliced into ½-inch slabs.
- Mixed greens – arugula, spinach, or a blend for variety.
- Cherry tomatoes – halved for sweetness.
- Cucumber – sliced thin for crunch.
- Red onion – sliced super thin so it doesn’t overpower.
- Kalamata olives – for that briny kick.
- Roasted red peppers – jarred or homemade.
- Fresh herbs – parsley and mint bring it all to life.
For the Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Optional extras: grilled zucchini, avocado slices, or toasted pine nuts. This is one of those grilled salad ideas you can play with endlessly.
How to Make Grilled Halloumi Mediterranean Salad
This isn’t one of those recipes that traps you in the kitchen for hours. It’s straightforward and fast.
Step 1: Prep the Cheese
Pat the halloumi dry with a paper towel. This helps it get that golden crust instead of steaming. Slice into slabs about ½-inch thick.
Step 2: Heat the Grill
You can use an outdoor grill or a grill pan on the stovetop. Medium-high heat works best. Brush a little olive oil on the grill grates or pan to avoid sticking.
Step 3: Grill the Halloumi
Lay the slices on the hot surface. Cook for about 2 minutes per side, or until you see those glorious grill marks. Don’t overdo it—halloumi can turn rubbery if left too long.
Step 4: Mix the Salad
Toss the greens, tomatoes, cucumbers, onions, olives, roasted peppers, and herbs in a large bowl.
Step 5: Whisk the Dressing
Combine olive oil, vinegar, mustard, garlic, salt, and pepper. Whisk until it emulsifies.
Step 6: Put It All Together
Drizzle the dressing over the veggies. Top with the grilled halloumi while it’s still warm. Serve immediately.
And that’s it. You’ve just made a halloumi salad that looks like it came out of a Mediterranean café.
Tips for Perfect Halloumi Salad
- Slice thick, not thin. Thicker pieces hold up better on the grill.
- Eat it warm. Halloumi is at its best when fresh off the heat.
- Balance the salt. Since halloumi is naturally salty, don’t overload the salad with extra salty ingredients.
- Experiment. Add quinoa for more substance, or swap olives for capers if you like sharper flavors.
Why This Salad Works
Every bite has layers. The smoky grilled halloumi adds depth. Fresh veggies bring brightness. The dressing ties everything together without stealing the spotlight.
This isn’t your average salad with halloumi cheese—it’s hearty enough to be dinner, yet fresh enough to feel light. It’s also versatile. Serve it with grilled chicken for extra protein, or keep it vegetarian and pair with warm pita bread.
Variations and Halloumi Salad Ideas
The beauty of halloumi recipes is how flexible they are. Here are a few spins on this grilled salad:
- Fried halloumi version: Instead of grilling, fry the cheese in a nonstick pan for a crispier edge.
- Mediterranean bowl: Layer grilled halloumi with couscous, roasted chickpeas, and veggies.
- Simple side salad: Skip the extras and just serve grilled halloumi over arugula with lemon juice and olive oil.
- Summer twist: Add grilled peaches or watermelon for a sweet-savory kick.
Storing Leftovers
This salad is best fresh, but if you do have leftovers:
- Store the veggies and halloumi separately.
- Reheat halloumi in a skillet or toaster oven—it won’t taste great cold.
- Keep the dressing in a jar and toss right before serving.
Final Bite
Grilled halloumi Mediterranean salad is proof that a salad doesn’t have to be boring. It’s colorful, filling, and packed with flavor. Whether you’re serving it as a light dinner, a side dish, or a picnic star, it’ll earn repeat requests.
I’ve made this countless times, and every single time, someone at the table asks, “What’s in this dressing?” or “Where did you get that cheese?” That’s when you know you’ve got a keeper.
Why Mediterranean Flavors?
The Mediterranean diet is celebrated for being vibrant, colorful, and balanced. Think olive oil, herbs, fresh veggies, and wholesome grains. It’s a style of eating that’s not fussy, but it always tastes satisfying.
This grilled halloumi salad captures that spirit. It’s bold but fresh, indulgent yet balanced. And honestly—it’s just plain fun to eat.
Grilled Halloumi Mediterranean Salad
Ingredients
Method
- Pat halloumi slices dry with paper towels.
- Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates or pan.
- Place halloumi slices on the grill. Cook 2 minutes per side until golden with grill marks. Remove from heat.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, onion, olives, roasted peppers, parsley, and mint.
- Whisk olive oil, vinegar, mustard, garlic, salt, and pepper until smooth.
- Toss the salad with dressing. Place warm halloumi slices on top. Serve right away.
Notes
- Eat the halloumi while warm; it gets chewy if it sits too long.
- If you want extra crunch, add toasted pine nuts.
- To make it a full meal, serve with warm pita bread or a side of couscous.
Frequently Asked Questions
1. Can I make this with fried halloumi instead of grilled?
Yes! Just fry the slices in a nonstick pan with a touch of oil until golden on each side.
2. What other veggies work well in halloumi salad recipes?
Zucchini, roasted eggplant, artichokes, or even grilled corn can all add flavor and texture.
3. Can I prep this salad ahead of time?
You can chop the veggies and make the dressing in advance. But grill the halloumi right before serving for the best taste.
4. Is this salad vegetarian?
Yes, it’s vegetarian-friendly. Just make sure your halloumi doesn’t contain animal rennet (some brands differ).
5. What’s the best way to stop halloumi from sticking to the grill?
Pat it dry and brush the grill or pan with oil before cooking.
