23 Grilled Halloumi Salad Recipes

You know that moment at the grocery store when you walk pat the halloumi and think, “I should really try that someday,” but then you keep walking because you’re not quite sure what to do with it?

I did that for years. Halloumi was one of those ingredients that seemed interesting but slightly intimidating—until the day I finally bought some, threw it on the grill, and experienced pure magic. That salty, squeaky cheese gets golden and crispy on the outside while staying soft inside, and it doesn’t melt. It just grills up perfectly every single time.

The thing about halloumi is that it’s salty and rich, which means it pairs beautifully with just about everything—sweet fruits, fresh vegetables, tangy dressings, hearty grains. It’s like the cheese version of a blank canvas, but better because it already brings so much flavor to the table.

Whether you’re looking for a light summer dinner, something impressive for a barbecue, or just a new way to eat salad that actually feels satisfying, these 23 grilled halloumi salad recipes will give you plenty of reasons to finally pick up that block of cheese.

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1. Simple Grilled Halloumi and Cucumber Salad

The perfect starting point. Cool cucumbers and juicy cherry tomatoes balance the warm, salty halloumi in this refreshing Mediterranean-inspired salad .

Recipe Metadata:

Time to Make: 21 minutes

Servings: 4

Ingredients:

1. 250 grams (about 9 ounces) halloumi cheese
2. 2 medium cucumbers, sliced into thin rounds
3. 200 grams (about 1 cup) cherry tomatoes, halved
4. 1 small red onion, thinly sliced
5. ¼ cup fresh mint leaves, chopped
6. 3 tablespoons olive oil
7. 2 tablespoons lemon juice
8. Salt and pepper to taste

Recipe Steps:

1. Preheat a grill or grill pan over medium heat. Slice halloumi into ½-inch thick slices and brush lightly with olive oil.
2. Grill halloumi for 2-3 minutes per side until golden brown with grill marks. Remove and set aside.
3. In a large bowl, combine cucumbers, cherry tomatoes, red onion, and mint.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Pour dressing over vegetables and toss gently. Arrange grilled halloumi on top and serve immediately.

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2. Grilled Halloumi with Mixed Greens and Lemon Vinaigrette

A classic combination that lets the halloumi shine. Fresh greens and a simple lemon dressing provide the perfect backdrop for the warm, golden cheese .

Recipe Metadata:

Time to Make: 16 minutes

Servings: 2-3

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 1 tablespoon olive oil (for brushing cheese)
3. 4 cups mixed salad greens
4. 1 pint cherry tomatoes, halved
5. 3 mini cucumbers or 1 English cucumber, sliced
6. 2 tablespoons fresh mint, chopped
7. 2 tablespoons extra virgin olive oil (for vinaigrette)
8. 1½ tablespoons fresh lemon juice
9. Sea salt and black pepper to taste

Recipe Steps:

1. Preheat grill pan over medium heat. Brush halloumi slices with olive oil.
2. Grill halloumi for 2-3 minutes per side until golden and soft.
3. In a large bowl, combine greens, tomatoes, cucumbers, and mint.
4. Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
5. Drizzle dressing over salad, toss gently, and top with warm grilled halloumi.

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3. Crunchy Fennel and Fresh Apricot Salad with Grilled Halloumi

Sweet apricots and crunchy fennel create a beautiful contrast with the salty cheese. This salad tastes like summer on a plate .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 1 fennel bulb, very thinly sliced
2. 4 large ripe apricots, pitted and cut into wedges
3. 200 grams halloumi cheese, sliced
4. 1 handful baby greens (spinach or arugula)
5. Extra virgin olive oil for drizzling
6. Fleur de sel and black pepper to taste

Recipe Steps:

1. Using a mandoline or sharp knife, slice the fennel as thinly as possible.
2. In a large bowl, combine sliced fennel and apricot wedges.
3. Heat a dry skillet over medium heat. Add halloumi slices and cook for 2-3 minutes per side until golden brown.
4. Add baby greens to the bowl with fennel and apricots.
5. Top with warm halloumi slices, drizzle with olive oil, and sprinkle with salt and pepper. Toss gently and serve immediately.

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4. Grilled Halloumi and Orange Salad with Walnuts

Bright citrus and toasted walnuts complement the halloumi beautifully. The combination of orange segments and peppery rocket makes this salad feel special .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 500 grams halloumi cheese (2 packs), drained
2. 1 teaspoon Dijon mustard
3. 3 teaspoons white wine vinegar
4. 5 tablespoons olive oil
5. 200 grams rocket and mesclun mix
6. 50 grams walnut pieces, toasted
7. 3 medium oranges, peeled and segmented
8. 12 mint leaves

Recipe Steps:

1. Heat a griddle pan or barbecue to high heat. Slice halloumi into 3cm slices.
2. Grill halloumi for 2-3 minutes per side until char marks appear. Remove and set aside.
3. Whisk together Dijon mustard and white wine vinegar. Slowly drizzle in olive oil while whisking until combined.
4. Place salad leaves on a large platter, spoon over two-thirds of the dressing, and toss.
5. Add walnuts, orange segments, and grilled halloumi. Drizzle with remaining dressing and garnish with mint leaves.

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5. Chopped Halloumi Salad with Lemon Mint Dressing

This substantial salad features roasted chickpeas, pearl couscous, and plenty of fresh vegetables. The hot honey on the halloumi adds a sweet kick .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 8-10

Ingredients:

1. 1 (15-ounce) can chickpeas, drained and rinsed
2. 1 tablespoon olive oil
3. 1½ teaspoons ground sumac
4. ½ teaspoon hot paprika
5. ¾ cup pearl couscous
6. 8 ounces halloumi, cut into bite-sized pieces
7. 2 tablespoons hot honey
8. ½ teaspoon Aleppo pepper
9. 3 Persian cucumbers, chopped
10. ½ medium red onion, chopped
11. 1 yellow or orange bell pepper, chopped
12. ½ cup cilantro, chopped
13. ¼ cup basil, chopped
14. 2 tablespoons lemon juice
15. 1 tablespoon honey
16. 1 tablespoon white balsamic vinegar
17. ¼ cup extra virgin olive oil
18. 1 teaspoon dried mint
19. ⅛ teaspoon garlic powder

Recipe Steps:

1. Preheat oven to 400°F. Toss chickpeas with olive oil, sumac, hot paprika, and salt. Roast on a baking sheet for 20-30 minutes until crisp. Let cool.
2. Cook couscous according to package directions. Drain and let cool slightly.
3. Heat a skillet over medium heat with a drizzle of oil. Add halloumi pieces and cook for 1-2 minutes per side until golden. Drizzle with hot honey and sprinkle with Aleppo pepper. Remove to a plate.
4. In a jar, combine lemon juice, honey, vinegar, olive oil, dried mint, garlic powder, salt, and pepper. Shake well.
5. In a large bowl, combine couscous with dressing. Add cucumbers, onion, bell pepper, cilantro, basil, and halloumi. Toss well. Refrigerate until ready to serve, then add crispy chickpeas just before serving.

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6. Grilled Halloumi Winter Salad with Grapefruit and Pomegranate

Bright citrus and jewel-like pomegranate seeds bring color and flavor to this winter salad. The rosemary olive oil adds an earthy note .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6-8 ounces halloumi cheese, sliced
2. 5 ounces arugula or mixed greens
3. 1 grapefruit, peeled and segmented
4. ½ cup pomegranate seeds
5. ¼ cup toasted almonds or walnuts (optional)
6. 1 small orange or clementine, sliced
7. 1-2 tablespoons rosemary olive oil
8. 2 tablespoons pomegranate dark balsamic vinegar
9. Salt and pepper to taste
10. Lemon wedges for garnish

Recipe Steps:

1. Brush halloumi slices with rosemary olive oil on both sides.
2. Heat a grill pan over medium heat. Grill halloumi for 1-2 minutes per side until golden brown. Remove and set aside.
3. In a large bowl, toss arugula with grapefruit segments, pomegranate seeds, and orange slices. Add toasted nuts if using.
4. Whisk together 1 tablespoon rosemary olive oil, pomegranate balsamic vinegar, salt, and pepper.
5. Arrange grilled halloumi over the salad, drizzle with dressing, and garnish with lemon wedges. Serve immediately.

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7. Halloumi and Farro Chopped Salad with Honey Lemon Vinaigrette

Hearty farro and shredded Brussels sprouts make this salad substantial enough for a meal. The honey lemon dressing ties everything together .

Recipe Metadata:

Time to Make: 50 minutes

Servings: 4

Ingredients:

1. ½ lemon, juiced (about 2 tablespoons)
2. ¼ cup olive oil
3. 2 tablespoons honey
4. 1 teaspoon salt
5. 1 clove garlic, finely minced
6. ½ pound Brussels sprouts, trimmed and shredded
7. ¼ cup sunflower seeds
8. 2 tablespoons butter, salted
9. 2 cups cooked and cooled farro
10. 8 ounces halloumi cheese, diced
11. ¼ cup fresh herbs (basil, mint, dill, or combination)
12. 1 lemon, zest only

Recipe Steps:

1. Combine lemon juice, olive oil, honey, salt, and garlic in a jar. Shake well to make dressing.
2. In a large bowl, toss shredded Brussels sprouts with 2 tablespoons of dressing. Let sit while preparing other ingredients.
3. Heat a large nonstick skillet over medium heat with 1 tablespoon butter. Add sunflower seeds and toast for 2 minutes, then remove to a plate.
4. Add remaining butter and farro to the skillet. Toast until lightly golden, about 3-4 minutes. Remove to a plate to cool.
5. In the same skillet, add halloumi cubes and toast for 3-5 minutes, tossing occasionally, until golden brown on most sides. Remove to a plate to cool.
6. Let all ingredients cool for at least 5 minutes. Then add farro and halloumi to the bowl with Brussels sprouts. Toss gently, adding more dressing to taste.
7. Transfer to a serving platter, top with sunflower seeds, lemon zest, and fresh herbs.

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8. Watermelon and Mint Halloumi Salad

The classic summer pairing. Sweet, juicy watermelon is the perfect match for salty grilled halloumi, with fresh mint tying it all together .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 4 cups watermelon, cubed
3. 1 cucumber, thinly sliced
4. ¼ cup fresh mint leaves, torn
5. ¼ cup red onion, thinly sliced
6. 3 tablespoons olive oil
7. 2 tablespoons lime juice
8. Salt and pepper to taste

Recipe Steps:

1. Preheat grill or grill pan over medium heat. Brush halloumi slices with a little olive oil.
2. Grill halloumi for 2-3 minutes per side until golden. Set aside.
3. In a large bowl, combine watermelon, cucumber, mint, and red onion.
4. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
5. Pour dressing over watermelon mixture and toss gently.
6. Top with grilled halloumi and serve immediately.

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9. Grilled Halloumi with Blistered Tomatoes and Basil

Cherry tomatoes blistered in the same pan after the halloumi soak up all that salty goodness. Simple, fast, and incredibly flavorful .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 2 cups cherry tomatoes
3. 4 cups arugula or mixed greens
4. ¼ cup fresh basil leaves, torn
5. 3 tablespoons olive oil, divided
6. 1 tablespoon balsamic vinegar
7. Salt and pepper to taste

Recipe Steps:

1. Heat a grill pan over medium-high heat. Brush halloumi slices with 1 tablespoon olive oil.
2. Grill halloumi for 2-3 minutes per side until golden. Remove to a plate.
3. In the same pan, add cherry tomatoes and cook for 3-4 minutes, shaking occasionally, until tomatoes begin to blister and soften.
4. In a large bowl, combine arugula and basil. Add blistered tomatoes.
5. Whisk together remaining 2 tablespoons olive oil, balsamic vinegar, salt, and pepper.
6. Pour dressing over salad, toss gently, and top with grilled halloumi.

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10. Peach and Arugula Halloumi Salad with Balsamic Glaze

Sweet grilled peaches, peppery arugula, and salty halloumi—this salad tastes like something from a fancy restaurant but comes together in minutes .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

• 8 ounces halloumi cheese, sliced
• 2 ripe peaches, pitted and halved
• 5 ounces arugula
• ¼ cup pecans, toasted
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Recipe Steps:

1. Preheat grill or grill pan over medium heat. Brush halloumi slices and peach halves with olive oil.
2. Grill halloumi for 2-3 minutes per side until golden. Grill peach halves for 2-3 minutes per side until grill marks appear.
3. Slice grilled peaches into wedges.
4. In a large bowl, combine arugula and toasted pecans.
5. Whisk together olive oil, lemon juice, salt, and pepper.
6. Pour dressing over arugula and toss. Top with grilled peach wedges and halloumi slices.
7. Drizzle with balsamic glaze and serve.

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11. Greek-Inspired Halloumi Salad with Lemon-Tahini Dressing

Halloumi takes the place of feta in this hearty Greek-style salad. The creamy lemon-tahini dressing ties all the Mediterranean flavors together .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 2 cups cherry tomatoes, halved
3. 1 cucumber, diced
4. 1 green bell pepper, diced
5. ½ cup kalamata olives, pitted
6. ¼ cup red onion, thinly sliced
7. ¼ cup tahini
8. 3 tablespoons lemon juice
9. 2 tablespoons olive oil
10. 1 clove garlic, minced
11. 2-3 tablespoons water to thin
12. Salt and pepper to taste

Recipe Steps:

1. Preheat grill over medium heat. Brush halloumi slices with a little olive oil.
2. Grill halloumi for 2-3 minutes per side until golden. Set aside.
3. In a large bowl, combine tomatoes, cucumber, bell pepper, olives, and red onion.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and enough water to reach a pourable consistency. Season with salt and pepper.
5. Pour dressing over vegetables and toss to coat.
6. Top with grilled halloumi and serve.

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12. Grilled Halloumi with Roasted Sweet Potatoes and Quinoa

A hearty, nourishing bowl with earthy sweet potatoes, protein-packed quinoa, and salty halloumi. Perfect for meal prep .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 2 medium sweet potatoes, peeled and cubed
3. 1 cup quinoa, rinsed
4. 2 cups water or vegetable broth
5. 4 cups spinach
6. ¼ cup olive oil, divided
7. 2 tablespoons lemon juice
8. 1 teaspoon cumin
9. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Meanwhile, cook quinoa in water or broth according to package directions. Fluff with a fork.
3. Heat a grill pan over medium heat. Brush halloumi slices with a little olive oil and grill for 2-3 minutes per side until golden.
4. In a large bowl, whisk together remaining olive oil, lemon juice, cumin, salt, and pepper.
5. Add spinach to the bowl and toss with dressing. Add roasted sweet potatoes and cooked quinoa.
6. Top with grilled halloumi and serve warm or at room temperature.

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13. Halloumi Crumbs Salad with Little Gem Lettuce

A totally different way to use halloumi—grated and pan-fried until crispy, then sprinkled over lettuce like savory crumbs. Addictively good .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 4½ tablespoons extra-virgin olive oil, divided
2. 8-9 ounces halloumi cheese, coarsely grated
3. ¼ cup roasted salted pistachios, coarsely chopped
4. 1 tablespoon fennel, cumin, or coriander seeds
5. 4 heads Little Gem lettuce or 2 romaine hearts
6. 1 shallot, thinly sliced
7. 1 lemon
8. Salt and black pepper to taste

Recipe Steps:

1. Heat 2½ tablespoons oil in a large nonstick skillet over medium heat.
2. Add grated halloumi, pistachios, and seeds. Stir to coat in oil, then spread in an even layer.
3. Cook, stirring occasionally, until halloumi is golden brown and crispy, 4-6 minutes. Spread on a plate to cool.
4. In a large bowl, combine lettuce and shallot. Season with salt and pepper.
5. Zest and juice the lemon over the top and toss to coat. Add remaining 2 tablespoons oil and toss again.
6. Arrange lettuce on a platter with leaves cup-side up. Sprinkle with halloumi crumbs and serve immediately.

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14. Grilled Halloumi with Figs and Honey

Fresh figs, when in season, are a revelation with halloumi. A drizzle of honey brings out the sweetness and balances the salt .

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 8 fresh figs, halved
3. 5 ounces arugula or mixed greens
4. ¼ cup walnuts, toasted
5. 3 tablespoons olive oil
6. 1 tablespoon balsamic vinegar
7. 2 tablespoons honey
8. Salt and pepper to taste

Recipe Steps:

1. Preheat grill or grill pan over medium heat. Brush halloumi slices with a little olive oil.
2. Grill halloumi for 2-3 minutes per side until golden. Add fig halves cut-side down for the last 2 minutes of cooking.
3. In a large bowl, combine arugula and toasted walnuts.
4. Whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Pour dressing over arugula and toss. Top with grilled halloumi and figs.
6. Drizzle honey over everything and serve.

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15. Grilled Halloumi and Chickpea Salad with Sumac

Sumac adds a lemony, tangy note that pairs beautifully with halloumi. Crispy roasted chickpeas add protein and crunch .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, cubed
2. 1 can (15 oz) chickpeas, drained and rinsed
3. 1 tablespoon olive oil
4. 1 teaspoon sumac
5. ½ teaspoon paprika
6. 4 cups mixed greens
7. 1 cucumber, diced
8. 1 cup cherry tomatoes, halved
9. ¼ cup red onion, thinly sliced
10. 3 tablespoons olive oil (for dressing)
11. 2 tablespoons lemon juice
12. 1 clove garlic, minced
13. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, sumac, paprika, and salt. Roast for 20-25 minutes until crispy.
2. Heat a skillet over medium heat. Add halloumi cubes and cook for 3-5 minutes, tossing occasionally, until golden on all sides.
3. In a large bowl, combine greens, cucumber, tomatoes, and red onion.
4. Whisk together 3 tablespoons olive oil, lemon juice, garlic, salt, and pepper.
5. Pour dressing over salad and toss. Top with roasted chickpeas and warm halloumi cubes.

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16. Grilled Halloumi and Asparagus Salad with Lemon

Asparagus wrapped with halloumi makes an elegant appetizer or light main. A squeeze of lemon is all you need .

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced into 8-10 pieces
2. 1 bunch asparagus, woody ends trimmed
3. 2 tablespoons olive oil
4. Juice of 1 lemon
5. Lemon zest for garnish
6. Salt and pepper to taste
7. Fresh parsley, chopped

Recipe Steps:

1. Bring a pot of water to a boil. Blanch asparagus for 2 minutes, then drain and plunge into ice water.
2. Pat asparagus dry. Wrap each halloumi slice around an asparagus spear or two.
3. Preheat a grill pan over medium heat. Brush wrapped asparagus with olive oil.
4. Grill for 2-3 minutes per side until halloumi is golden and asparagus is tender.
5. Arrange on a platter, drizzle with lemon juice, sprinkle with zest and parsley, and serve.

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17. Grilled Halloumi with Roasted Beets and Citrus

Earthy roasted beets and bright citrus are a classic pairing that works wonderfully with salty halloumi. The colors are stunning .

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 3 medium beets, roasted and peeled
3. 2 oranges, peeled and segmented
4. 5 ounces arugula
5. ¼ cup pistachios, chopped
6. 3 tablespoons olive oil
7. 2 tablespoons orange juice
8. 1 tablespoon white wine vinegar
9. Salt and pepper to taste

Recipe Steps:

1. Roast beets at 400°F for 45-60 minutes until tender. Let cool, then peel and slice.
2. Preheat grill pan over medium heat. Brush halloumi slices with a little olive oil.
3. Grill halloumi for 2-3 minutes per side until golden.
4. In a large bowl, combine arugula, sliced beets, and orange segments.
5. Whisk together olive oil, orange juice, vinegar, salt, and pepper.
6. Pour dressing over salad and toss gently. Top with grilled halloumi and pistachios.

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18. Grilled Halloumi Tacos with Slaw

Think of halloumi as the vegetarian answer to fish tacos. Grilled halloumi in warm tortillas with a crunchy slaw is absolutely delicious .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced into strips
2. 8 corn or flour tortillas
3. 2 cups shredded cabbage
4. 1 carrot, grated
5. ¼ cup cilantro, chopped
6. ¼ cup sour cream or Greek yogurt
7. 2 tablespoons lime juice
8. 1 tablespoon honey
9. 1 teaspoon chili powder
10. Salt to taste

Recipe Steps:

1. In a bowl, combine shredded cabbage, carrot, and cilantro.
2. In a small bowl, whisk together sour cream, lime juice, honey, chili powder, and salt. Pour over slaw and toss to coat.
3. Preheat grill pan over medium heat. Brush halloumi strips with a little oil and grill for 2-3 minutes per side until golden.
4. Warm tortillas in a dry skillet or over a flame.
5. Fill tortillas with slaw and grilled halloumi strips. Serve with extra lime wedges.

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19. Grilled Halloumi with Pomegranate and Mint

A simple, elegant salad that comes together in minutes. The pomegranate seeds add pops of sweetness and color .

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 5 ounces mixed greens
3. ½ cup pomegranate seeds
4. ¼ cup fresh mint leaves, torn
5. ¼ cup toasted pine nuts
6. 3 tablespoons olive oil
7. 1 tablespoon pomegranate molasses
8. 1 tablespoon lemon juice
9. Salt and pepper to taste

Recipe Steps:

1. Preheat grill pan over medium heat. Brush halloumi slices with a little olive oil.
2. Grill halloumi for 2-3 minutes per side until golden.
3. In a large bowl, combine greens, pomegranate seeds, mint, and pine nuts.
4. Whisk together olive oil, pomegranate molasses, lemon juice, salt, and pepper.
5. Pour dressing over salad and toss. Top with grilled halloumi and serve.

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20. Grilled Halloumi and Grilled Vegetable Salad

Take advantage of summer’s bounty by grilling zucchini, bell peppers, and red onion alongside the halloumi. A simple balsamic dressing ties it together.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 1 zucchini, sliced lengthwise
3. 1 red bell pepper, seeded and quartered
4. 1 yellow bell pepper, seeded and quartered
5. 1 red onion, sliced into thick rounds
6. 4 cups arugula
7. ¼ cup olive oil, plus more for grilling
8. 2 tablespoons balsamic vinegar
9. 1 clove garlic, minced
10. Salt and pepper to taste

Recipe Steps:

1. Preheat grill to medium-high. Toss vegetables with a little olive oil and salt.
2. Grill vegetables for 4-5 minutes per side until tender and charred. Remove and chop into bite-sized pieces.
3. Brush halloumi slices with olive oil and grill for 2-3 minutes per side.
4. In a large bowl, whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, and pepper.
5. Add arugula and toss with dressing. Top with grilled vegetables and halloumi.

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21. Grilled Halloumi with Lentils and Roasted Vegetables

A hearty, nutritious salad that works as a main course. Earthy lentils and roasted vegetables pair perfectly with the salty cheese.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, cubed
2. 1 cup French green lentils, rinsed
3. 2 cups vegetable broth
4. 2 carrots, diced
5. 1 zucchini, diced
6. 1 red bell pepper, diced
7. 3 tablespoons olive oil, divided
8. 2 tablespoons lemon juice
9. 1 teaspoon Dijon mustard
10. 1 clove garlic, minced
11. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 400°F. Toss carrots, zucchini, and bell pepper with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Meanwhile, combine lentils and broth in a saucepan. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain any excess liquid.
3. Heat a skillet over medium heat. Add halloumi cubes and cook for 3-5 minutes, tossing occasionally, until golden on all sides.
4. In a large bowl, whisk together remaining 2 tablespoons olive oil, lemon juice, mustard, garlic, salt, and pepper.
5. Add cooked lentils and roasted vegetables to the bowl. Toss with dressing.
6. Top with warm halloumi cubes and serve.

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22. Grilled Halloumi with Strawberries and Spinach

A sweet and savory combination that works beautifully. Fresh strawberries, baby spinach, and a poppy seed dressing complement the salty halloumi.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 5 ounces baby spinach
3. 1 pint strawberries, hulled and sliced
4. ¼ cup red onion, thinly sliced
5. ¼ cup sliced almonds, toasted
6. 3 tablespoons olive oil
7. 1 tablespoon balsamic vinegar
8. 1 tablespoon honey
9. 1 teaspoon poppy seeds
10. Salt and pepper to taste

Recipe Steps:

1. Preheat grill pan over medium heat. Brush halloumi slices with a little olive oil.
2. Grill halloumi for 2-3 minutes per side until golden.
3. In a large bowl, combine spinach, strawberries, red onion, and almonds.
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, poppy seeds, salt, and pepper.
5. Pour dressing over salad and toss gently. Top with grilled halloumi and serve immediately.

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23. Grilled Halloumi with Harissa and Couscous

Spicy harissa paste adds warmth and depth to this North African-inspired salad. Fluffy couscous soaks up all the flavors.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 8 ounces halloumi cheese, sliced
2. 1 cup couscous
3. 1¼ cups boiling water
4. 1 cup cherry tomatoes, halved
5. 1 cucumber, diced
6. ¼ cup fresh parsley, chopped
7. ¼ cup fresh mint, chopped
8. 3 tablespoons olive oil
9. 2 tablespoons harissa paste
10. 1 tablespoon lemon juice
11. Salt and pepper to taste

Recipe Steps:

1. Place couscous in a bowl, pour boiling water over, cover, and let sit for 5-10 minutes. Fluff with a fork.
2. Preheat grill pan over medium heat. Brush halloumi slices with a little olive oil.
3. Grill halloumi for 2-3 minutes per side until golden.
4. In a large bowl, combine cooked couscous, tomatoes, cucumber, parsley, and mint.
5. In a small bowl, whisk together olive oil, harissa paste, lemon juice, salt, and pepper.
6. Pour dressing over couscous mixture and toss well.
7. Top with grilled halloumi slices and serve warm or at room temperature.

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There you have it—23 different ways to make grilled halloumi the star of your salad bowl. From simple cucumber salads to hearty grain bowls and even halloumi tacos, this amazing cheese proves that vegetarian meals can be incredibly satisfying.

The key to great halloumi is not overcooking it—just 2-3 minutes per side until golden brown is perfect. And don’t forget that it’s salty on its own, so go easy on added salt in your dressings. Serve it warm, right off the grill, for that perfect contrast between the crispy exterior and soft interior.