Grilled Halloumi Greek Salad

$- 250g halloumi cheese, sliced thick - 1 medium cucumber, diced - 2 ripe tomatoes, diced - 1 small red onion, thinly sliced - 1 bell pepper (any color), diced - 100g kalamata olives, pitted - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Juice of 1 lemon - 1 teaspoon dried oregano - Salt and pepper to taste The main star of this dish is halloumi cheese. It has a unique texture and can be grilled to perfection. The fresh vegetables, like cucumber and tomatoes, add color and crunch. Each bite bursts with flavor. The olives bring a nice briny taste, which works well with the cheese. The dressing is simple yet bold. Olive oil, lemon juice, and balsamic vinegar make it zesty. Dried oregano adds an earthy aroma. Salt and pepper enhance all the flavors. You will love how everything blends together! - Fresh parsley, chopped, for garnish If you want to elevate your salad, add fresh herbs. Chopped parsley adds a bright touch. You can also experiment with other toppings. Consider nuts or seeds for crunch. Cheese lovers might sprinkle feta on top. These garnishes make your salad even more special! {{ingredient_image_1}} To grill halloumi, start by preheating your grill or grill pan over medium heat. This step is key to getting a nice char. While the grill heats, brush both sides of the halloumi slices with olive oil. This helps prevent sticking. Place the halloumi on the grill and cook it for 2-3 minutes on each side. You want it golden brown and slightly charred. Once done, remove the cheese and set it aside to cool. Next, grab a large salad bowl. Dice the cucumber and tomatoes, then thinly slice the red onion. Dice the bell pepper and add it all to the bowl. Toss in the kalamata olives for a briny kick. In a separate small bowl, whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper. This dressing brings all the flavors together. Now, it’s time to combine everything. Cut the grilled halloumi into bite-sized pieces. Add it to the salad with the veggies. Toss everything gently to avoid breaking the halloumi too much. This salad looks great on a large platter. Arrange the halloumi pieces nicely on top. For an extra touch, drizzle some olive oil over the salad and garnish with fresh parsley. Enjoy your tasty creation! Grilling halloumi takes a bit of skill. - Timing for the halloumi: Grill the halloumi for 2-3 minutes on each side. This time gives it a nice golden color. Check for slight charring before flipping. - Achieving the best char: Use medium heat to prevent burning. A hot grill creates those beautiful grill marks. Brush olive oil on both sides of the cheese to keep it from sticking. The dressing makes a big impact. - Alternative dressings: You can switch the dressing for a lemon vinaigrette or a yogurt-based one. Both add a fresh twist. - Seasoning adjustments: Feel free to adjust the salt and pepper to your taste. Adding a pinch of red pepper flakes can bring some heat. Mixing in fresh herbs like basil or mint will brighten the flavors even more. Pro Tips Use Fresh Ingredients: For the best flavor, choose ripe, seasonal vegetables and high-quality halloumi cheese. Grill in Batches: If making for a crowd, grill halloumi in batches to ensure even cooking and prevent overcrowding the grill. Customize the Dressing: Feel free to add herbs like basil or mint to the dressing for an extra flavor boost. Serve Immediately: Grilled halloumi is best enjoyed fresh off the grill while it's warm and slightly melty. {{image_2}} You can easily change ingredients in this salad. If you want a different taste, swap out the halloumi. Feta cheese works well. It gives a nice creamy texture. You can also add other vegetables. Try adding avocado for creaminess. Radishes add a nice crunch. You can include arugula for a peppery flavor. The options are endless! If you follow a vegan diet, use grilled tofu instead of halloumi. Tofu absorbs flavors well and adds protein. You can also use chickpeas for a hearty option. For low-carb diets, skip the tomatoes. Focus on cucumbers and bell peppers instead. You can also add more leafy greens. They keep it light and refreshing. To keep your grilled halloumi Greek salad fresh, place it in an airtight container. Chill it in the fridge right away. This salad is best when eaten fresh, but you can store it for later. If you have extra halloumi, store it separately. This helps keep the cheese firm. For reheating, avoid microwaving the salad. Instead, warm the grilled halloumi in a skillet. Use low heat to prevent it from becoming rubbery. You can also enjoy the salad cold straight from the fridge. The grilled halloumi Greek salad stays fresh for about 3 days in the fridge. After this time, the veggies may get mushy and lose flavor. Always check for off smells or changes in texture before eating leftovers. If it looks or smells wrong, it's best to toss it out. If you can't find halloumi, try using these cheese alternatives: - Feta cheese: Crumbled feta adds a salty taste. - Paneer: This Indian cheese has a similar texture. - Queso blanco: This cheese works well in salads. Each of these will give your salad a unique twist. Yes, you can prep parts of this salad ahead. Here are some tips for prepping in advance: - Cut the veggies and store them in the fridge. - Grill the halloumi a few hours before serving. - Keep the dressing separate until you're ready to eat. This way, your salad stays fresh and tasty. To keep your salad fresh, follow these storage tips: - Store leftovers in an airtight container. - Keep the salad in the fridge for up to 2 days. - If the salad has dressing, consume it sooner. These steps help maintain the flavor and crunch. This blog post discussed how to create a tasty halloumi salad. You learned about the main ingredients like halloumi cheese, fresh veggies, and dressings. I shared step-by-step instructions to grill halloumi and assemble your salad. You also found helpful tips on cooking, dressing options, and ingredient swaps. In conclusion, this salad is easy to make, healthy, and full of flavor. Enjoy experimenting with the ingredients and make it your own!$

Grilled Halloumi Greek Salad

A refreshing salad featuring grilled halloumi cheese and fresh vegetables, drizzled with a tangy dressing.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

250 g halloumi cheese, sliced thick
1 medium cucumber, diced
2 ripe tomatoes, diced
1 small red onion, thinly sliced
1 bell pepper any color, diced
100 g kalamata olives, pitted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 juice of lemon
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Preheat a grill pan or outdoor grill over medium heat.
Brush the halloumi slices lightly with olive oil on both sides to prevent sticking.
Grill the halloumi for about 2-3 minutes on each side, or until golden brown and slightly charred. Remove from the grill and set aside.
In a large salad bowl, combine the cucumber, tomatoes, red onion, bell pepper, and kalamata olives.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, dried oregano, salt, and pepper.
Pour the dressing over the salad mixture and toss gently to combine.
Cut the grilled halloumi into bite-sized pieces and add it to the salad.
Toss everything together carefully to avoid breaking the halloumi too much.
Garnish with chopped fresh parsley before serving.

Notes

Serve the salad on a large platter, arranging the halloumi pieces in a visually appealing way, and drizzle some extra olive oil over the top for added flavor.

Keyword Greek, grilled, halloumi, salad, vegetarian