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
