Grilled Halloumi and Tomato Salad

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Introduction:

Bright, savory, and bursting with Mediterranean flavors, Grilled Halloumi and Tomato Salad is a simple yet elegant dish perfect for summer lunches or light dinners. The salty, crispy-edged halloumi pairs beautifully with juicy tomatoes and fresh herbs, making this a satisfying vegetarian option that’s quick to prepare and always a crowd-pleaser.

Origin:

Halloumi cheese originates from Cyprus, traditionally made from a blend of goat’s and sheep’s milk. It’s known for its high melting point, making it ideal for grilling or frying. This dish combines Mediterranean flavors—like olive oil, fresh herbs, and tomatoes—into a modern, refreshing salad that’s both hearty and healthy.

Ingredients:

Main Ingredients:

  • 250g halloumi cheese, sliced into 1 cm (½ inch) thick pieces
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 tablespoon olive oil (for grilling)
  • 1 tablespoon extra virgin olive oil (for dressing)
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • A handful of fresh basil or mint leaves, roughly chopped

Optional Ingredients/Substitutions:

  • Add avocado slices for creaminess
  • Toss in arugula or baby spinach for more greens
  • Use heirloom tomatoes for extra color and flavor
  • Add cucumber slices for extra crunch
  • Sprinkle with pine nuts or toasted walnuts for texture
  • Substitute balsamic vinegar with lemon juice or red wine vinegar

Instructions:

  1. Preheat a grill pan or skillet over medium-high heat.
  2. Lightly brush halloumi slices with olive oil.
  3. Grill the halloumi for about 2–3 minutes per side, or until golden brown with grill marks. Set aside to cool slightly.
  4. In a large bowl, combine cherry tomatoes, red onion, and herbs.
  5. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, salt, and pepper to make the dressing.
  6. Add grilled halloumi to the bowl with the salad ingredients.
  7. Drizzle with the dressing and gently toss to combine.
  8. Serve immediately while the halloumi is warm.

Tips for Success:

  • Pat the halloumi dry with a paper towel before grilling to get better sear.
  • Don’t overcook the cheese—once it has golden grill marks, it’s done.
  • Use room-temperature tomatoes for the best flavor.
  • Slice the onions thinly and soak them in cold water for 10 minutes if you prefer a milder taste.

Recommendations:

  • Serve as a light main dish, or pair it with grilled chicken or fish.
  • Great as a starter, picnic dish, or side at a BBQ.
  • Pair with a crisp white wine (like Sauvignon Blanc) or a light rosé.
  • Add some pita chips or crusty bread on the side for a more filling meal.

Nutrition (per serving, approx. 1/2 of recipe):

  • Calories: 320
  • Fat: 24g
  • Protein: 18g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Net Carbs: 7g
  • Sugar: 5g
  • Sodium: 900mg

(Note: Nutrition may vary depending on brands and ingredient quantities.)

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