Why You’ll Love This Recipe
This salad offers a delightful combination of textures and flavors, from the creamy, slightly salty grilled halloumi to the crunchy cucumbers and juicy tomatoes. The fresh mint leaves add a burst of aromatic flavor, while the simple lemon dressing ties everything together with a refreshing zing. It’s quick to prepare, light yet filling, and makes a perfect vegetarian option for any meal. Whether served as a side or a main dish, this salad will quickly become a favorite.
Ingredients
- 250 grams (about 9 ounces) of halloumi cheese
- 2 medium-sized cucumbers
- 200 grams (about 1 cup) of cherry tomatoes
- 1 small red onion
- 1/4 cup of fresh mint leaves, chopped
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice
- Salt to taste
- Black pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat a grill or grill pan over medium heat. Slice the halloumi cheese into thick slices, about 1/2 inch (1.25 cm) thick. Brush each side lightly with olive oil to prevent sticking.
- Place the halloumi slices on the grill. Cook for about 2-3 minutes on each side, or until golden brown and grill marks appear. Remove from the grill and set aside to cool slightly.
- While the halloumi is grilling, wash and slice the cucumbers into thin rounds. Halve the cherry tomatoes. Peel and thinly slice the red onion.
- In a large bowl, combine the sliced cucumbers, cherry tomatoes, and red onion. Add the chopped fresh mint leaves.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust the seasoning to taste.
- Pour the dressing over the vegetable mixture and toss gently to combine. Arrange the grilled halloumi slices on top of the salad.
- Transfer the salad to a serving platter or individual plates. Drizzle with any remaining dressing and garnish with additional mint leaves if desired. Serve immediately while the halloumi is still warm.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheating is not recommended, as the halloumi may become rubbery and lose its appealing texture. It’s best enjoyed fresh while the halloumi is still warm and crispy.
FAQs
1. Can I use a different cheese instead of halloumi?
While halloumi is ideal for grilling, you can use other firm cheeses like feta or paneer if necessary. However, the texture and flavor will differ slightly.
2. Can I make this salad ahead of time?
You can prepare the vegetable mixture and dressing in advance, but it’s best to grill the halloumi just before serving so it stays warm and retains its texture.
3. How do I store leftover halloumi?
Store leftover grilled halloumi in an airtight container in the refrigerator. It can be enjoyed cold, but reheating it may cause it to lose its appealing texture.
4. Can I add other vegetables to this salad?
Absolutely! You can add other vegetables like bell peppers, radishes, or even olives for extra flavor and variety.
5. Can I make the dressing in advance?
Yes, you can prepare the dressing ahead of time and store it in the refrigerator for up to 2-3 days. Just give it a good stir before using.
6. Can I use dried mint instead of fresh?
Fresh mint is recommended for its bright flavor, but if dried mint is all you have, you can use it as a substitute. Use about 1 tablespoon of dried mint for every 1/4 cup of fresh mint.
7. Can I serve this salad as a main dish?
Yes, this salad can be served as a light main dish, especially for a vegetarian meal. You can also pair it with other sides or add a protein like grilled chicken or chickpeas.
8. How do I make the halloumi crispy on the grill?
Ensure that the grill is preheated and the halloumi is lightly oiled. Grill the cheese for 2-3 minutes per side until it has golden grill marks, making sure not to overcook it.
9. Can I use bottled lemon juice for the dressing?
Freshly squeezed lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Just be aware that the flavor may be slightly less vibrant.
10. How do I make this salad spicier?
If you enjoy spice, you can add thinly sliced jalapeños or red chili flakes to the salad for an extra kick of heat.
Conclusion
Grilled Halloumi Cucumber Salad is a vibrant, flavorful dish that’s both refreshing and satisfying. With its combination of smoky cheese, crisp vegetables, and zesty lemon dressing, it’s a perfect dish for warm weather or any time you want a quick and healthy meal. Whether served as a side or a main course, this salad is guaranteed to impress with its delicious and unique flavor profile. Enjoy it fresh, and embrace the simplicity and joy of summer ingredients!
Grilled Halloumi Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Grilled Halloumi Cucumber Salad is a light and refreshing dish that combines the smoky, salty flavor of grilled halloumi cheese with the crispness of cucumbers and the sweetness of cherry tomatoes. Topped with fresh mint and a tangy lemon dressing, this salad is perfect for summer gatherings or as a quick, satisfying meal on a warm day.
Ingredients
250 grams (about 9 ounces) of halloumi cheese
2 medium-sized cucumbers
200 grams (about 1 cup) of cherry tomatoes
1 small red onion
1/4 cup of fresh mint leaves, chopped
3 tablespoons of olive oil
2 tablespoons of lemon juice
Salt to taste
Black pepper to taste
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium heat. Slice the halloumi cheese into thick slices, about 1/2 inch (1.25 cm) thick. Brush each side lightly with olive oil to prevent sticking.
- Grill the Halloumi: Place the halloumi slices on the grill. Cook for about 2-3 minutes on each side, or until golden brown and grill marks appear. Remove from the grill and set aside to cool slightly.
- Prepare the Vegetables: While the halloumi is grilling, wash and slice the cucumbers into thin rounds. Halve the cherry tomatoes. Peel and thinly slice the red onion.
- Mix the Salad: In a large bowl, combine the sliced cucumbers, cherry tomatoes, and red onion. Add the chopped fresh mint leaves.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust the seasoning to taste.
- Toss the Salad: Pour the dressing over the vegetable mixture and toss gently to combine. Arrange the grilled halloumi slices on top of the salad.
- Serve: Transfer the salad to a serving platter or individual plates. Drizzle with any remaining dressing and garnish with additional mint leaves if desired. Serve immediately while the halloumi is still warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheating is not recommended as the halloumi may become rubbery.
You can add other vegetables like bell peppers, radishes, or olives for extra flavor and variety.
The dressing can be made in advance and stored in the refrigerator for up to 2-3 days. Stir well before using.
If you don’t have fresh mint, dried mint can be used. Use 1 tablespoon of dried mint for every 1/4 cup of fresh mint.
To make this salad spicier, add thinly sliced jalapeños or red chili flakes.
If you prefer a different cheese, feta or paneer can be substituted for halloumi, though the flavor and texture will be different.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg
