Food Recipes Grilled Halloumi Salad 4.7 (3) 1 Review This delicious grilled halloumi cheese salad will quickly become a summer dinner favorite. By Mary Claire Britton Mary Claire Britton Mary Claire Britton is a chef and food stylist. Highlights: * Work has appeared in Real Simple, Coastal Living, Cooking Light, Cooking with Paula Deen, My Recipes, Southern Living, Victoria, and Weight Watchers, among other publications. * Is the chef and owner of Greenhouse, a Birmingham, Alabama fast-casual restaurant. Real Simple's Editorial Guidelines Updated on August 21, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 30 mins Yield: 4 servings There are a few reasons why we love this grilled halloumi salad. First, it's easy to throw together after work and still manages to be super filling. Second, it hits all the right flavor notes, from briny olives to spicy garlic and cool, crunchy cucumbers. But, the most important reason to make this salad is to eat grilled halloumi, a firm cheese that can stand the heat of a grill or grill pan. The taste is salty like feta, but you can cut into the planks of crispy, melty cheese with a knife and fork like you would tofu or a portobello mushroom. The result is a decidedly decadent salad that packs in a ton of good-for-you ingredients, too. Ingredients 2 tablespoons red wine vinegar 1 teaspoon fresh lemon juice (from 1 lemon) ½ teaspoon za’atar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 clove garlic, grated or finely chopped 5 tablespoons olive oil, divided 12 ounces Halloumi cheese, sliced ½ inch thick 2 hearts romaine lettuce, coarsely chopped 1 15-ounce can chickpeas, drained and rinsed 1 English cucumber, thinly sliced 1 small red onion, thinly sliced ½ cup kalamata olives, pitted and halved Directions Whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl. Whisk in 4 tablespoons oil. Heat a cast-iron skillet over high. Add remaining 1 tablespoon oil and swirl to coat. Working in batches, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side. Add romaine, chickpeas, cucumber, onion, and olives to dressing and toss to combine. Divide among plates and top with cheese. There are a few reasons why this delicious grilled halloumi cheese salad is going to become your summer dinner fave. First, it’s easy to throw together after work, and still manages to be super filling. Second, it hits all the right flavor notes, from briny olives to spicy garlic and cool, crunchy cucumbers. But, the most important reason to make this salad is to eat grilled halloumi, a firm cheese that can stand the heat of a grill or grill pan. The taste is salty like feta, but you can cut into the planks of crispy, melty cheese with a knife and fork like you would tofu or a portobello mushroom. Get the recipe: Grilled Halloumi Salad. Greg DuPree Rate it Print