Grilled halloumi Greek salad

Grilled halloumi makes a nice change from the traditional feta – it’s not so salty and has a wonderfully chewy texture. This Greek salad pairs perfectly with some crusty sourdough bread and a glass of dry white wine.

grilled halloumi greek salad final

Serves 2 as a main, 4 – 6 as an appetizer or side
Preparation: 20 minutes active
plus time for the halloumi to cool

Ingredients

250g (about 9oz) halloumi
2 tsp olive oil
1/2 a garden cucumber
1 large red onion
1 medium-large beef heart tomato
about a dozen pitted Kalamata olives

Dressing

2 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
1 large clove garlic, crushed
1 tsp dried oregano

Directions

Slice the halloumi into slabs and drain on paper towel. Heat 2 tsp of olive oil in a grill pan, then fry halloumi until golden on both sides, a few minutes per side. Transfer to paper towel to drain and cool. Dice into bite sized pieces.

Split the cucumber lengthwise and slice into half moons.

Halve the onion and slice into half rings.

Cut the tomato into irregular chunks.

Toss together the salad ingredients, then whisk together the dressing ingredients and pour over the salad.

Refrigerate until ready to serve.

This entry was posted in appetizer, dressings&sauces, greek, lunch, middle eastern, salad. Bookmark the permalink.

2 Responses to Grilled halloumi Greek salad

  1. sallybr says:

    This is absolutely great! I have a nice halloumi cheese still wrapped and was hoping to do something a little different with it…

    this is it! I might even have it for my lunch today, as I have a leftover turkey burger from last night, I think it would be perfect!

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