Grilled Vegetable and Halloumi Salad – Bright, Smoky, and Satisfying

This Grilled Vegetable and Halloumi Salad hits that sweet spot between fresh and hearty. You get smoky vegetables, squeaky golden halloumi, and a zesty dressing that ties everything together. It feels special enough for guests but is simple enough for a weeknight.

Serve it warm for the best texture and flavor, or pack it up for a quick lunch. Either way, it’s a reliable crowd-pleaser that makes veggies the star.

Why This Recipe Works

This salad balances smoky, charred vegetables with salty, crisp halloumi, creating layers of flavor in every bite. Grilling draws out sweetness from peppers, zucchini, and red onion while giving them a satisfying edge.

The lemon-herb dressing cuts through the richness of the cheese, keeping the dish bright and clean. It’s also flexible—you can swap in whatever veg you have and cook on a grill pan, outdoor grill, or even the oven broiler.

Ingredients

• 8 oz (225 g) halloumi cheese, sliced into 1/2-inch slabs
• 1 medium zucchini, sliced lengthwise into planks
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1 small red onion, cut into 1/2-inch wedges
• 1 cup cherry tomatoes, left whole
• 4 cups mixed greens (arugula, baby spinach, or spring mix)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped (optional but recommended)
• 2 tablespoons olive oil, plus more for brushing
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh lemon juice (plus extra wedges for serving)
• 1 teaspoon Dijon mustard
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon honey or maple syrup
• Salt and black pepper, to taste

Optional add-ins:

• 1/4 cup pitted Kalamata olives
• 1/2 avocado, sliced
• Cooked grains like farro or quinoa for extra heft
• Toasted pine nuts or almonds for crunch

Instructions

1. Preheat your grill or pan. Heat an outdoor grill, grill pan, or cast-iron skillet over medium-high. You want it hot enough to sear quickly without burning.
2. Prep the vegetables. In a large bowl, toss zucchini, peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, oregano, smoked paprika (if using), and a good pinch of salt and pepper.
3. Make the dressing. Whisk olive oil, lemon juice, Dijon, garlic, and honey in a small bowl.

   Season to taste. It should taste bright and slightly tangy.

4. Grill the vegetables. Place the vegetables on the grill in a single layer. Cook 3–5 minutes per side, until tender with char marks.

   Remove tomatoes when their skins blister. Transfer everything to a plate.
5. Grill the halloumi. Lightly brush halloumi slices with oil. Grill 1–2 minutes per side until golden with crisp edges.

   Don’t walk away—halloumi browns fast.

6. Assemble the salad. On a platter or in a large bowl, layer the mixed greens. Top with grilled vegetables and halloumi. Scatter parsley and mint over the top.

   Add olives, avocado, or grains if using.

7. Dress and serve. Drizzle with the lemon dressing and gently toss. Taste and adjust with extra lemon, salt, or pepper. Serve warm for the best texture.

Storage Instructions

Store leftover components separately if possible.

Keep the dressing in a sealed jar in the fridge for up to 5 days. The grilled vegetables can be refrigerated for 3 days and reheated gently in a skillet. Halloumi is best fresh, but you can refrigerate it for up to 2 days and reheat in a hot pan to re-crisp.

Avoid storing dressed greens—they wilt quickly. If you anticipate leftovers, dress individual portions rather than the whole bowl.

Health Benefits

• High in fiber and antioxidants: Peppers, tomatoes, and greens provide vitamins A, C, and K, plus plant compounds that support immunity and heart health.
• Protein-rich: Halloumi adds satisfying protein, helping you feel full and energized.
• Balanced fats: Olive oil and optional nuts deliver heart-healthy fats and boost nutrient absorption.
• Lower-carb option: It’s naturally lower in carbs, especially if you skip grains, while still feeling substantial.

Common Mistakes to Avoid

• Overcrowding the grill: If vegetables overlap, they steam instead of char. Cook in batches for better browning.
• Too much oil on halloumi: A light brush is enough.

  Excess oil can cause flare-ups and greasy cheese.

• Skipping seasoning: Salt and pepper matter at every stage. Season vegetables before grilling and taste the final salad.
• Overcooking the halloumi: It should be golden and crisp outside, still bouncy inside. A minute too long turns it tough.
• Adding dressing too early: Dress just before serving to keep greens fresh and the cheese crisp.

Recipe Variations

• Mediterranean Mix: Add cucumbers, olives, and a sprinkle of sumac.

  Swap parsley for dill.

• Hearty Grain Bowl: Toss grilled veg and halloumi with cooked farro or quinoa and double the dressing.
• Spicy Kick: Add red pepper flakes to the dressing or brush veg with harissa before grilling.
• Herb Lover’s: Use basil, mint, and parsley together. Finish with a splash of balsamic reduction.
• Roasted Alternative: No grill? Roast the vegetables at 425°F (220°C) for 20–25 minutes.

  Sear halloumi in a hot skillet.

• Citrus Swap: Use lime instead of lemon and add a pinch of cumin for a fresh twist.

FAQ

What is halloumi, and can I substitute it?

Halloumi is a firm, brined cheese from Cyprus that holds its shape when grilled or pan-fried. If you can’t find it, try paneer or queso panela for grilling. Feta doesn’t grill well but can be crumbled over the salad instead.

Can I make this salad ahead of time?

Yes, grill the vegetables and make the dressing up to a day ahead.

Store separately and reheat the vegetables lightly. Cook the halloumi right before serving for the best texture.

How do I keep halloumi from sticking to the grill?

Preheat the grill until hot, lightly oil the grates, and brush the halloumi with a thin layer of oil. Don’t move it too soon—let it release naturally before flipping.

What other vegetables work well here?

Portobello mushrooms, asparagus, eggplant, broccolini, or corn all grill beautifully.

Choose sturdy vegetables that can handle high heat without falling apart.

Is this salad suitable for vegetarians and gluten-free diets?

Yes, it’s vegetarian and naturally gluten-free. Always check the halloumi label to ensure no additives with gluten, though that’s uncommon.

Can I make it dairy-free?

Swap halloumi for thick slices of marinated tofu or tempeh. Grill until well-marked and crisp, and season generously with salt and lemon.

How can I add more protein?

Add chickpeas, grilled tofu, or a handful of toasted nuts.

If you eat meat, grilled chicken or shrimp pairs well too.

What should I serve with this salad?

Warm pita, crusty bread, or a simple grain like couscous make it a complete meal. For drinks, try a crisp white wine or sparkling water with lemon.

Final Thoughts

This Grilled Vegetable and Halloumi Salad is the kind of recipe you’ll keep in your back pocket. It’s fast, flexible, and delivers bold flavor with minimal fuss.

Change up the veggies, tweak the herbs, and make it your own. Once you’ve tried it warm off the grill with that bright lemon dressing, it’ll be a regular in your rotation.