Grilled Halloumi With Mediterranean Salad (Printable Version)

Golden halloumi meets crisp Mediterranean veggies in a zesty, fresh dish.

# Ingredient List:

01 - 8.8 oz halloumi cheese, sliced into 1 cm thick slabs

02 - 1 cucumber, diced

03 - 8.8 oz cherry tomatoes, halved

04 - 1 red bell pepper, diced

05 - ½ red onion, thinly sliced

06 - 3.5 oz kalamata olives, pitted and halved

07 - 1.4 oz arugula or mixed salad greens

08 - 2 tbsp fresh parsley, chopped

09 - 2 tbsp fresh mint, chopped

10 - 3 tbsp extra-virgin olive oil

11 - 1.5 tbsp lemon juice (freshly squeezed)

12 - 1 garlic clove, minced

13 - ½ tsp dried oregano

14 - Salt and pepper, to taste

01 - Preheat a grill, grill pan, or barbecue to medium-high heat.

02 - Pat the halloumi slices dry with paper towels. Lightly brush both sides with a little olive oil to prevent sticking.

03 - Grill the halloumi for 2–3 minutes per side until golden and grill marks appear. Set aside.

04 - In a large bowl, combine cucumber, cherry tomatoes, red bell pepper, red onion, olives, and salad greens.

05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.

06 - Pour the dressing over the salad, toss gently, and sprinkle with parsley and mint.

07 - Divide the salad among serving plates and top each with warm grilled halloumi slices. Serve immediately.

01 -

The contrast between warm salty cheese and cool crisp veggies is absolute perfection
It looks impressive on the plate but requires almost zero effort to make

02 -

Dry the cheese thoroughly with paper towels or it will steam instead of getting that crispy char
Do not overcook the halloumi or it will become rubbery and tough to chew

03 -

Let the dressed salad sit for five minutes before serving to let the flavors meld
Swap arugula for baby spinach if you prefer a milder green