Greetings, fellow food enthusiasts! Today, I’ve taken a delightful detour to the sunny shores of Greece to whip up a dish that’s both refreshingly vibrant and delectably satisfying. Who doesn’t love a good salad? But not just any salad—oh no—this is a Grilled Halloumi Salad with Sun-Dried Tomatoes and Olive Vinaigrette. It’s brimming with Mediterranean flair, and might just transport you to a little Greek tavern by the sea.
So, why halloumi, you ask? Ever since my first bite of its squeaky, salty goodness, I was hooked. This robust Cypriot cheese stands up beautifully to a good grilling, which brings out a slightly crispy crust while keeping its lovely, juicy texture. Perfectly paired with fresh, crisp salad greens, tangy sun-dried tomatoes, and the rich aroma of olives, it makes for a wholesome meal that doesn’t skimp on flavor.
The medley of colors and textures in this dish is a joy for both the eyes and the palate. And the vinaigrette—simple yet packed with Oomph—ties everything together with its bold olive and oregano notes. There’s something incredibly satisfying about creating a dish that not only tastes amazing but also looks like a work of art.
What I love most about this dish is how versatile it is. Perfect for a light lunch or a laid-back dinner, it’s also a fantastic addition to any gathering around the table. Plus, it comes together so quickly that you won’t be spending all your lovely sunny day in the kitchen. Whether it’s a cozy meal for two or a lively dinner party, this Grilled Halloumi Salad is bound to impress.
Well, that’s my culinary escapade for today! I hope this recipe brings a little piece of Greece into your home. If you do try it, I’d love to hear how it turned out for you. Enjoy every bite, friends, and until next time, happy cooking!
Ingredients
– 250g halloumi cheese, sliced
– 100g mixed salad greens
– 12 sun-dried tomatoes, chopped
– 1 cucumber, sliced
– 1 red onion, thinly sliced
– 50g Kalamata olives, pitted and halved
– 3 tablespoons extra virgin olive oil
– 1 tablespoon red wine vinegar
– 1 teaspoon dried oregano
– Salt, to taste
– Black pepper, to taste
– Fresh lemon wedges, for serving
Method
1. Preheat a grill or grill pan over medium-high heat.
2. Slice the halloumi cheese into 1cm thick slices.
3. Lightly brush the halloumi slices with a little bit of extra virgin olive oil to prevent sticking.
4. Place the halloumi on the grill and cook for 2-3 minutes on each side, or until golden brown grill marks appear. Remove from heat and set aside.
5. In a large serving bowl, combine the mixed salad greens, chopped sun-dried tomatoes, sliced cucumber, sliced red onion, and halved Kalamata olives.
6. In a small jar or bowl, whisk together the remaining 3 tablespoons of extra virgin olive oil, 1 tablespoon of red wine vinegar, and 1 teaspoon of dried oregano. Add salt and black pepper to taste.
7. Drizzle the olive vinaigrette over the salad and toss gently to combine.
8. Place the grilled halloumi slices on top of the salad.
9. Serve immediately with fresh lemon wedges on the side for squeezing over the salad. Enjoy your taste of Greece!
